Get a good start in flavor and fragrance chemistry!
This book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in their manufacture, and their areas of application.
Rezensionen / Stimmen
"...The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula, physical data, odor and flavor descriptions, uses, and a number of processes for the larger volume chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are invaluable and timely additions." -- Perfumer and Flavorist "...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information." -- Euromaterials "...meanwhile this book is a classical wide--spread and well--known publication for everybody involved or interested in flavor and fragrance and for individuals active in perfume and flavor applications, for example food technologists and chemists." -- Advances in Food Sciences "...This book provides a lot of useful information in one place, and it is an especially good resource for somebody just entering the flavor and fragrance industry." -- Journal of Medical Chemistry "You-ll find much information in this book not found in other works." -- Foster-s Herb Business Bulletin "Particular useful for natural product chemists, those in the product development and the curios." -- Herbalgram
Auflage
4., vollst. überarb. Aufl.
Sprache
Verlagsort
Zielgruppe
Für Beruf und Forschung
Parfümindustrie, Parfümisten, Kosmetikindustrie, Kosmetikchemiker, Lebensmittelindustrie
Editions-Typ
Illustrationen
Maße
Gewicht
ISBN-13
978-3-527-30364-9 (9783527303649)
Schweitzer Klassifikation
K. Bauer, retired, formerly Haarmann & Reimer GmbH, Holzminden, Germany; D. Garbe, retired, formerly Haarmann & Reimer GmbH, Holzminden, Germany; H. Surburg, Haarmann & Reimer GmbH, Holzminden, Germany
Introduction. History. Definition. Physiological Importance. Natural, Nature--Identical, and Artificial Products. Sensory Properties and Structure. Volatility. Threshold Concentration. Odor Description. Single Fragrance and Flavor Materials. Aliphatic Compounds. Acyclic Terpenes. Cyclic Terpenes. Other Cycloaliphatic Compounds. Aromatic Compounds. Phenol and Phenol Derivatives. O-- and O--,S--Heterocycles. N-- and N, S--Heterocycles. Natural Raw Materials in the Flavor and Fragrance Industry. Introduction. Isolation of Natural Fragrance and Flavor Concentrates. Survey of Natural Raw Materials Quality Control. Safety Evaluation and Legal Aspects. Flavoring Substances. Fragrance Materials.References.Formula Index; CAS Registry Number Index.Subject Index.
