1. Biochemistry and Chemistry of Volatile Compounds Affecting Consumers' Attitudes towards Virgin Olive Oil -- 2. Hot and Spicy Compounds: from Ancient Recipes to Molecular Medicine -- 3. A Rational Design of New Intensive Sweeteners from Natural Compounds -- 4. Chemical Constituents of Tuber. The Case of Tuber borchii Vitt -- 5. Occurrence and Sensory Correlations of Peptides in Parma Ham -- 6. Synthesis of Fragrance Compounds Isolated from Essential Oils -- 7. The Effects of Processing on the Constituents and Enantiomeric Composition of Bergamot Essential Oil -- 8. Chemical Components of Capsicum annuum L. var. acuminatum and their Activity on Stored Product Insect Pests -- 9. Bioactive Sapogenins and Saponins from Allium porrum L. -- 10. Chlorosulfonic Acid as a Cyclization Agent for Preparing Cyclic Ether Odorants -- 11. Alkaloids from Some Species of Amaryllidaceae -- 12. A Preliminary Study on the Essential Oil of Vetiveria zizanioides Linn -- 13. Biogeneration of Aromas: Mechanistic Aspects of the Microbial Generation of Several Aroma Components and Authentication of their Origin Using the [superscript 2]H NMR Spectroscopy -- 14. Production of High-value Metabolites by Cell Cultures of Hypericum perforatum --

1. Flavoring essences
2. Perfumes