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Synopsis Many studies have been carried out on fragrances, flabours and perfumes worldwide.  These products have important commercial value not only in India but in all over the world.  Perhaps the most interesting results of the last few years in the fragrance and flavour fields are the many compounds described in this book.  They may be used to engender or augment flavours in foodstuffs, chewing Gums and medicinal products like mouthwash and toothpaste.  The same compounds or closely related ones serve also to produce desirable aromas for perfumes, perfumed compositions such as soaps, detergents and cosmetics etc.  This book contains formulae and processes of various types of flavours, fragrances and perfumes.  New entrepreneurs, technocrats, research scholars can get food knowledge from this book.