Publisher's Synopsis
This volume is a collection of papers covering various aspects of an important group of botanicals which have long been used to improve the flavor of food. It contains fresh material prepared especially for it by researchers and other technically trained workers from universities, government and industrial research groups and industry worldwide.
It will be of great value to food scientists, medical researchers, analytical and synthetic organic chemists, chefs, and all those involved with, and interested in, food and food flavours in general.
