1. Introduction

2. Flavour Chemistry

3. Natural Flavouring Materials

4. Colourants

5. Extraction Methods
5.1. Extraction of Flavour Components
5.2. Hydrodistillation
5.3. Extraction with Organinc Solvents
5.4. Extraction with dense or liquefied gases
5.4.1. Extraction with liquid CO₂
5.4.2. Extraction with other liquefied gas solvents
5.4.3. Extraction with supercritical CO₂
5.4.3.1. Advantages and disadvantages of extraction with supercritical CO₂

6. Quality

7. Encapsulation and Release

References