1. Introduction 1.1. Concepts 1.2. Threshold Value 1.3. Flavour Industry

2. Flavour Chemistry 2.1. Flavour Classification 2.2. Constituents formed in the plant 2.3. Fruit Flavours 2.4. Flavours formed by enzimatic reaction 2.5. Flavours formed by microorganisms and yeasts 2.5.1. Flavours in wines 2.5.2. Flavours in dairy products 2.5.3. Black tea aroma 2.6. Flavours formed by heating or cooking 2.6.1. Cereal products 2.6.2. Roasted coffee 2.6.3. Frying 2.6.4. Cooked meat 2.7. Meat Flavours 2.8. Flavours of Lipid Foods 2.9. Flavours Degradation by Oxidation - Rancidity and Antioxidants 2.10. Bitterness 2.11. Pungency 2.12. Astringency 2.13 Off-flavours 2.14 Synthesis

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 6.1. Introduction 6.2. Sensory Analysis

7. Encapsulation and Release 7.1. Early developments 7.2. How is it accomplished? 7.3. Tailoring the ingredients to suit its application 7.4. Encapsulated ingredients and their applications

References Chaper 1. Chaper 2. Chaper 3. Chaper 4. Chaper 5. Chaper 6. Chaper 7.