Although many aspects of caotenoids research are comprehensively covered in recent monographs, the aroma chemistry of carotenoid-derived compounds has not been explored. Carotenoid-Derived Aroma Comounds highlights the importance that carotenoid metabolites have in the flavour and fragrance industry. The volume provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compounds. The volume includes discussion on the (bio)generation and means for biotechnical and thermal formation as well as the occurence and generation of carotenoid-derived aroma compounds in tabacco, tea, flower, scents, fruits, spices, grapes, and wine.