The Chemistry and Biology of Volatiles

Volatile compounds are molecules with a relatively low molecular weight allowing for an efficient evaporation into the air. They are found in many areas of our everyday–life: they are responsible for the communication between species such as plants, insects or mammals; they serve as flavours or fragrances in many food products or perfumed consumer articles; and they play an important role in atmospheric chemistry.
The Chemistry and Biology of Volatiles takes an interdisciplinary approach to volatile molecules. Review–style introductions to the main topics in volatile chemistry and biology are provided by international experts, building into a broad overview of this fascinating field. Topics covered include:The structural variety of volatile compoundsBiogeneration of volatilesSynthesis of natural and non–natural volatilesAnalysis of volatilesVolatile compounds as semiochemicals in plant–plant or plant–insect interactionsVolatiles in pest controlPheromones and the influence of volatiles on mammalsOlfaction and human perceptionVolatiles as fragrancesThe generation of flavours and food aroma compoundsStabilisation and controlled release of volatilesThe impact of volatiles on the environment and the atmosphereThe Chemistry and Biology of Volatiles is an essential overview of this important field for students and researchers in organic and bioorganic chemistry, biochemistry, flavour and fragrance research, pest control, and atmospheric chemistry.

Spis treści:
Chapter 1: Volatiles – An Interdisciplinary Approach
A. Herrmann
(Firmenich SA, Genève)
Chapter 2: Biosynthesis and Emission of Isoprene, Methylbutanol and Other Volatile Plant Isoprenoids
H. K. Lichtenthaler
(Botanisches Institut, Universität Karlsruhe)
Chapter 3: Analysis of the Plant Volatile Fraction
P. Rubiolo, B. Sg orbini, E. Liberto, C. Cordero, C. Bicchi∗
(Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino)
Chapter 4: Plant Volatile Signalling: Multitrophic Interactions in the Headspace
A. Kessler∗, K. Morrell
(Department of Ecology & Evolutionary Biology, Cornell University, Ithaca)
Chapter 5: Pheromones in Chemical Communication
K. Mori
(The University of Tokyo)
Chapter 6: Use of Volatiles in Pest Control
J. R. M. Thacker∗, M. R. Train
(Biological Sciences, University of the West of Scotland, Paisley)
Chapter 7: Challenges in the Synthesis of Natural and Non–Natural Volatiles
A. A. Birkbeck
(Firmenich SA, Genève)
Chapter 8: The Biosynthesis of Volatile Sulphur Flavour Compounds
M. G. Jones
(School of Biological Sciences, University of Liverpool)
Chapter 9: Thermal Generation of Aroma–Active Volatiles in Food
C. Cerny
(Firmenich SA, Meyrin)
Chapter 10: Human Olfactory Perception
A. Gelperin
(Monell Chemical Senses Center, Philadelphia, and Princeton Neuroscience Institute, Princeton University)
Chapter 11: Perfumery – The Wizardry of Volatile Molecules
C. Laudamiel
(New York)
Chapter 12: Microencapsulation Techniques for Food Flavour
Y. Byun, Y. T. Kim, K. G. H. Desai, H. J. Park∗
(Department of Packaging Science, Clemson University and Department of Food Technology, Korea University Seoul)
Chapter 13: Profragrances and Properfumes
A. Herrmann
(Firmenich SA, Genève)
Chapter 14: Reactions of Biogenic Volatile Organic Compounds in the Atmosphere
R. K. Monson
(Department of Ecology & Evolutionary Biology and Cooperative Institute for Research in Environmental Sciences, University of Colorado)