Catalogue


Advances in flavours and fragrances [electronic resource] : from the sensation to the synthesis /
edited by Karl A.D. Swift.
imprint
Cambridge, UK : Royal Society of Chemistry, c2002.
description
viii, 229 p. : ill. ; 25 cm.
ISBN
0854048219
format(s)
Book
More Details
added author
imprint
Cambridge, UK : Royal Society of Chemistry, c2002.
isbn
0854048219
restrictions
Licensed for access by U. of T. users.
general note
Contains 16 of the twenty papers presented at Flavours and Fragrances 2001 : From the Sensation to the Synthesis, held on 16-18 May 2001 at the University of Warwick, Coventry, England.
catalogue key
9251054
 
Includes bibliographic references and index.
A Look Inside
Summaries
Main Description
The chemistry of flavors and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as stricture-activity relationships; analytical techniques; natural products and essential oils; and organic and bio-organic chemistry are discussed, along with flavours and foods. "Advances in Flavours and Fragrances: From the Sensation to the Synthesis" will be a welcome addition to the book shelves of all practitioners with a common interest in this fascinating area.
Description for Reader
The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, along with flavours and foods. Advances in Flavours and Fragrances: From the Sensation to the Synthesis will be a welcome addition to the bookshelves of all practitioners with a common interest in this fascinating area.
Bowker Data Service Summary
The chemistry of flavours and fragrances is of great interest to both industrialists and academics. Bringing together international contributors, this book presents the most recent research in this area.
Table of Contents
Structure Activity Relationships and the Subjectivity of Odour Sensationp. 3
Relationship of Odour and Chemical Structure in 1- and 2- Alkyl Alcohols and Thiolsp. 15
New Developments in Sorptive Extraction for the Analysis of Flavours and Fragrancesp. 27
Application of Chromatographic and Spectroscopic Methods for Solving Quality Problems in Several Flavour Aroma Chemicalsp. 39
Commercial Essential Oils: Truths and Consequencesp. 57
Stable Isotopes for Determining the Origin of Flavour and Fragrance Components: Recent Findingsp. 84
Fragrant Adventures in Madagascar: The Analysis of Fragrant Resin from Canarium madagascariensep. 92
The Effect of Microgravity on the Fragrance of a Miniature Rose, 'Overnight Scentsation' on Space Shuttle (STS-95)p. 99
Ambergris Fragrance Compounds from Labdanolic Acid and Larixolp. 113
The Synthesis of Fragrant Cyclopentanone Systemsp. 127
Designing Damascone- and Ionone-like Odorantsp. 138
Creation of Flavours and the Synthesis of Raw Materials Inspired by Naturep. 147
New Results on the Formation of Important Maillard Aroma Compoundsp. 163
Out of Africa: The Chemistry and Flavour Properties of the Protein Thaumatinp. 178
Stability of Thiols in an Aqueous Process Flavourp. 194
High Impact Aroma Chemicalsp. 202
Subject Indexp. 227
Table of Contents provided by Blackwell. All Rights Reserved.

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