David J. Rowe 11/12/2004 Search this book Provides a detailed overview of the synthesis, chemistry, and application technology of aroma compoundsCovers important technical aspects such as the stability of aroma compounds, structure-odor relationships, and its characterizationDiscusses topics likely to have a significant impact on the industry
Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavors or fragrances to be added to a huge range of products. From the identification and synthesis of materials such as cinnamaldehyde and vanillin to the current application of advanced analytical techniques for identifying trace aroma compounds present in natural materials, the flavor and fragrance industry has developed into an integral part of the worldwide specialty chemicals industry.
Chemistry and Technology of Flavors and Fragrances is invaluable to achieving a rapid and comprehensive understanding of the industry. With contributions coming from industry-based experts, this book provides a detailed overview of the synthesis, chemistry, and application technology of aroma compounds. It contains separate chapters covering important technical aspects such as the stability of aroma compounds, structure-odor relationships, and the characterization of aroma compounds. Including brief discussions of topics likely to have a significant impact on the industry, this book is an excellent introduction to the subject for chemists and technologists in industries using flavors and fragrances.
Search this book Table of Contents Introduction Identification of Aroma Chemicals Flavor Generation in Food Aroma Chemicals I: C, H, O Compounds Aroma Chemicals II: Heterocycles Aroma Chemicals III: Sulfur Compounds Aroma Chemicals IV: Musks Aroma Chemicals V: Natural Aroma Chemicals Molecules of Taste and Sensation Stability of Aroma Chemicals Rational Odorant Design Applications I: Flavors Applications II: Fragrances
