Carotenoid-derived Aroma Compounds

Although many aspects of carotenoid research are comprehensively covered in recent monographs, the aroma chemistry of carotenoid-derived compounds has not been explored. This volume highlights the importance that carotenoid metabolites have in the flavor and fragrance industry. It provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compounds. The volume includes discussion on the (bio)generation and means for biotechnological and thermal formation as well as the occurrence and generation of carotenoid-derived aroma compounds in tobacco, tear, flower scents, fruits, spices, grapes, and wine.