The Flavour and Fragrance Industry—Past, Present, and Future -- Flavours: the Legal Framework -- Olfaction, where Nutrition, Memory and Immunity Intersect -- Chemistry of Essential Oils -- Bioactivity of Essential Oils and Their Components -- Citrus Flavour -- Fruits and Vegetables of Moderate Climate -- Tropical Fruit Flavour -- Vanilla -- Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing -- Wine Aroma -- The Maillard Reaction: Source of Flavour in Thermally Processed Foods -- Chemical Conversions of Natural Precursors -- Industrial Quality Control -- Advanced Instrumental Analysis and Electronic Noses -- Gas Chromatography—Olfactometry of Aroma Compounds -- Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication -- Flavour-Isolation Techniques -- Aroma Recovery by Organophilic Pervaporation -- Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products -- Creation and Production of Liquid and Dry Flavours -- Enzymes and Flavour Biotechnology -- Microbial Flavour Production -- Microbial Processes -- The Production of Flavours by Plant Cell Cultures -- Genetic Engineering of Plants and Microbial Cells for Flavour Production.