The article contains sections titled: 1. Introduction 1.1. The Chemical Senses 1.2. Definition 1.3. History 1.4. Odor Descriptors, Odor Thresholds, Odor Value 1.4.1. Qualitative Measurements 1.4.2. Quantitative Measurements 1.4.2.1. Odor Threshold 1.4.2.2. Odor Value 1.5. Regulations and Labeling Requirements 1.5.1. Flavors 1.5.2. Fragrances 2. Single Fragrance and Flavor Compounds 2.1. Aliphatic Compounds 2.1.1. Hydrocarbons 2.1.2. Alcohols 2.1.3. Aldehydes and Acetals 2.1.4. Ketones 2.1.5. Acids and Esters 2.1.6. Miscellaneous Compounds 2.2. Acyclic Terpenes 2.2.1. Hydrocarbons 2.2.2. Alcohols 2.2.3. Aldehydes and Acetals 2.2.4. Ketones 2.2.5. Acids and Esters 2.2.5.1. Geranyl and Neryl Esters 2.2.5.2. Linalyl and Lavandulyl Esters 2.2.5.3. Citronellyl Esters 2.2.6. Miscellaneous Compounds 2.3. Cyclic Terpenes 2.3.1. Hydrocarbons 2.3.2. Alcohols and Ethers 2.3.3. Aldehydes and Ketones 2.3.4. Esters 2.3.5. Miscellaneous Compounds 2.4. Other Cycloaliphatic Compounds 2.4.1. Alcohols 2.4.2. Aldehydes 2.4.3. Ketones 2.4.4. Esters 2.5. Aromatic Compounds 2.5.1. Hydrocarbons 2.5.2. Alcohols and Ethers 2.5.3. Aldehydes and Acetals 2.5.4. Ketones 2.5.5. Esters of Araliphatic Alcohols and Aliphatic Acids 2.5.6. Aromatic Acids 2.5.7. Esters Derived from Aromatic and Araliphatic Acids 2.5.7.1. Benzoates 2.5.7.2. Phenyl acetates 2.5.7.3. Cinnamates 2.5.8. Miscellaneous Compounds 2.6. Phenols and Phenol Derivatives 2.6.1. Phenols, Phenyl Esters, and Phenyl Ethers 2.6.2. Phenol Alcohols and their Esters 2.6.3. Phenol Aldehydes 2.6.4. Phenol Ketones 2.6.5. Phenol Carboxylates 2.7. O‐ and O, S‐Heterocycles 2.7.1. Cyclic Ethers 2.7.2. Lactones 2.7.3. Glycidates 2.7.4. Miscellaneous Compounds 2.8. N‐ and N, S‐Heterocycles 3. Natural Raw Materials in the Flavor and Fragrance Industry 3.1. Introduction 3.2. Isolation of Natural Fragrance and Flavor Concentrates 3.2.1. Essential Oils 3.2.2. Extracts 3.3. Survey of Natural Raw Materials 4. Quality Control 5. Economic Aspects 6. Toxicology and Environmental Aspects