Cover -- Contents -- 1 TheFlavour and Fragrance Industry-Past, Present, and Future -- References -- 2 Flavours: the Legal Framework -- 2.1 Definitions -- 2.2 Legal Positions -- 2.2.1 Current Situation in the EU -- 2.2.2 Expected Regulations on Flavourings in the EU in the Future -- 2.2.3 Current Situation in the USA -- 2.2.4 Current Situation in Japan -- 2.2.5 Global Approach -- 2.3 Legal Situation and Natural Flavourings, a Brief Reflection -- References -- 3 Olfaction, where Nutrition, Memory and Immunity Intersect -- 3.1 Introduction -- 3.2 Memory Consolidation-Short-Term, Long-Term and Permanent Memories -- 3.3 Multidimensional Biomemory -- 3.4 Flavour Sensation as a Part of Personal Dietary Choices -- 3.5 Measuring Flavour Perception Is Influenced by Several Factors -- 3.6 The "Melody" of Coffee -- 3.7 Metabolomics and the Metabolic Response to Foods -- 3.8 Profiling of Postprandial Plasma Lipid Composition -- 3.9 Profiling Signalling Lipids -- 3.10 Conclusion -- References -- 4 Chemistry of Essential Oils -- 4.1 What Is an Essential Oil? -- 4.1.1 Non-terpenoid Hydrocarbons -- 4.1.2 Terpenoids -- 4.1.3 C13 Norterpenoids -- 4.1.4 Phenylpropanoids -- 4.1.5 Esters -- 4.1.6 Lactones -- 4.1.7 Phthalides -- 4.1.8 Nitrogen-Containing Essential Oil Constituents -- 4.1.9 Sulphur-Containing Essential Oil Constituents -- 4.1.10 Isothiocyanates -- 4.2 Impact of Chirality: Enantiomers -- 4.3 Analysis of Essential Oils -- 4.4 Conclusions -- References -- 5 Bioactivity of Essential Oils and Their Components -- 5.1 Introduction -- 5.2 Antimicrobial Activity -- 5.3 Antiviral Activity -- 5.4 Antioxidant Activity -- 5.5 Analgesic Activity -- 5.6 Digestive Activity -- 5.7 Anticarcinogenic Activity -- 5.8 Semiochemical Activity -- 5.9 Other Activities -- 5.10 Conclusions -- References -- 6 Citrus Flavour -- 6.1 Introduction -- 6.2 Physical Characteristics of Citrus Fruit -- 6.3 Technological Flavour Products -- 6.3.1 Peel Oil -- 6.3.2 Essences -- 6.3.3 Petitgrain Oil -- 6.3.4 Oil of Neroli -- 6.4 Botanical Sources of Citrus Flavours -- 6.4.1 Sweet Orange (Citrus sinensis) -- 6.4.2 Sour/Bitter Orange (C. aurantium) -- 6.4.3 Lemon (C. lemon) -- 6.4.4 Grapefruit (C. paradisi) -- 6.4.5 Lime (C. aurantifolia) -- 6.4.6 Mandarin (C. reticulata) -- 6.5 Flavour-Impact Compounds -- References -- 7 Fruits and Vegetables of Moderate Climate -- 7.1 Introduction -- 7.2 Formation of Flavours in Fruits and Vegetables -- 7.2.1 Compounds Formed by Degradation of Fatty Acids -- 7.2.2 Compounds Formed from Amino Acids -- 7.2.3 Compounds Formed from Glucosinolates -- 7.2.4 Compounds of Terpenoid Origin -- 7.2.5 Phenols and Related Compounds -- 7.3 Fruits -- 7.3.1 Pome Fruits -- 7.3.2 Stone Fruits -- 7.3.3 Berry Fruits -- 7.3.4 Soft Fruits -- 7.4 Vegetables.