Philip Kraft, Karl A.
D. Swift (Eds.)
Perspectives in Flavor and Fragance Research
It happened in Manchester, May 12-14, 2004. - For the fifth time since the
early 1990's the Royal Society of Chemistry and the Society of the Chemical
Industry jointly held their 'flavours & fragrances' conference, this time in the
Manchester Conference Centre of the UMIST Manchester.
The meeting saw over one hundred participants from one dozen countries, and was
the largest of the series so far. In two and a half days divided into five
sessions, twenty-five speakers from academia and industry alike presented their
recent research results related to this exciting field, including Natural
Products, Foods and Flavors, Perfumery and Olfaction, and last but not least
Research is more than ever central to the F&F industry with its constant demand
for innovation and its frequently changing trends. Especially, in the classic
and well-explored domains of musks and amber odorants fascinating new
discoveries were made only very recently, which proves the endless possibilities
in the search for new aroma chemicals. This was also reflected in the logo of
the conference, which featured Ambrocenide© as a new powerful ambery
odorant that emerged from classical cedrene chemistry - and it is as well
reflected in four of the sixteen conference papers that are collected in this
special issue of Chemistry & Biodiversity.
With its focus on biorelevant chemicals,
Chemistry & Biodiversity was predestined to publish the diverse
highlight papers of the 'flavours & fragrances' conference. Fragrance and
fragrance materials by definition elicit a biological response, serve as
versatile signals, trigger the sense of smell and taste in various ways - and
every odorant design is nothing more than 'chemistry probing nature'. But
Fragrance Chemistry can also document and even preserve the biodiversity of
scents, as was the topic of the lecture of Roman Kaiser, which had been
published in advance as the first full paper of
Chemistry & Biodiversity.