Chemistry and technology of flavors and fragrances /
For graduate level entrants to the flavour and fragrance industry, this text evaluates recent developments. Chapters on flavour and fragrance application illustrate how the materials are actually used and a detailed appendix links chemical structure to common names and tradenames.
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Oxford, UK :
Blackwell,
2005.
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| Online Access: | CONNECT |
Table of Contents:
- Half title; Title; Contents; Contributors; Preface; 1 Introduction, David J. Rowe; 2 Identification of Aroma Chemicals, Neil C. Da Costa and Sanja Eri; 3 Flavor Generation in Food, Liam O'Hare and John Grigor; 4 Aroma Chemicals I: C, H, O Compounds, David J. Rowe; 5 Aroma Chemicals II: Heterocycles, Michael Zviely; 6 Aroma Chemicals III: Sulfur Compounds, Simon B. Jameson; 7 Aroma Chemicals IV: Musks, Philip Kraft; 8 Aroma Chemicals V: Natural Aroma Chemials, John Margetts; 9 Molecules of Taste and Sensation, Mark L. Dewis; 10 Stability of Aroma Chemicals, Chris Winkel.
- 11 Rational Odorant Design, Luca Turin12 Applications I: Flavors, David Baines and Jack Knights; 13 Applications II: Fragrance, Stephen J. Herman; Appendix Common names, David J. Rowe; Index.
