In most flavors and fragrances from natural plant or animal origins we find organic compounds in minor if not infinitesimal quantities whose sensory contribution to odor and flavor is fundamental. We are affected constantly by these minor components. As Mr. Jourdain says, they appear
--in our food and drink; this is the broad field of flavors. --in our odoriferous environment; these are perfumes, cosmetics, body odors, pollution, and certainly pheromones.
Chemical communication messengers directly or indirectly affect much of the behavior of living beings feeding, reproduction, defense. These messengers can occur naturally, be voluntarily created when we prepare our foods, or involuntarily created as artifacts when ntural products are treated.
