Flavors and Fragrances, 1. General Aspects

The article contains sections titled: 1. History 2. Definition 3. Physiology 4. Natural, Nature-Identical, and Artificial Products. 5. Sensory Properties and Structure 6. Volatility . 7. Threshold Concentration 8. Odor Description 9. Analytical Methods/Quality Control 10. Safety Evaluation and Legal Aspects 10.1. Flavoring Substances 10.2. Fragrance Materials

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