Abstract: A process for producing flavor and fragrance compositions by means of first quantitatively and qualitatively substantially continuously analyzing the aroma emitted and rates of emission of the components thereof:(i) from within the pith section and/or the inner wood section; and(ii) the outer bark surface ofa living tree, simultaneously, and, optionally from within and from the outer surface of one or more fruits borne by said devices connected to the outer tree trunk surface and an inner location within the tree and, if desired, connected to the fruit surface and an internal location within the fruit and then providing at least the major aroma components found in at least one of the analyses and admixing the resulting components to form a fragrance composition and/or a flavor composition. The living tree, for example, may be a living Douglas Fir or a living Maple Tree or a living Papaya Tree or a living Mahogany Tree or a living Nectarine Tree.

Abstract: A process for quantitatively and qualitatively substantially continuously analyzing the aroma emitted and rates of emission of the components thereof:(I) from within the pit section and/or the inner wood section; and(II) the outer bark surface ofa living tree, simultaneously, and optionally from within and from the outer surface of one or more fruits borne by said living tree using simultaneously operating aroma trapping devices connected to the outer tree trunk surface and an inner location within the tree and, if desired, connected to the fruit surface and an internal location within the fruit. Also described is apparatus for carrying out such a process. The living tree, for example, may be a living Douglas Fir or a living Maple Tree or a living Papaya Tree or a living Mahogany Tree or a living Nectarine Tree.