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Chemistry and Technology of Flavours and Fragrances

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ISBN-10: 1405114509

ISBN-13: 9781405114509

Edition: 2004

Authors: David Rowe

List price: $265.00
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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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Book details

List price: $265.00
Copyright year: 2004
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/12/2004
Binding: Hardcover
Pages: 352
Size: 7.00" wide x 9.84" long x 0.92" tall
Weight: 1.936
Language: English

The Classical World
The Mediaeval World From the Renaissance to the Enlightment
The Industrial Age
The Post-War World Technical factors: Social factors
The Future The Structure of the Flavour and Fragrance Industry A Note on Regulations A Note on Quality
IDentification of Aroma Chemicals
Isolation of Aroma Chemicals Solvent Extraction
Extraction of liquid samples
Extraction of solid samples
Soxhlet Extraction
Accelerated Solvent Extraction (ASE)
Supercritical Fluid Extraction (SFE)
Fractionation of solvent extracts
Concentration of solvent extracts
Solvent Assisted Flavor Evaporation (SAFE)
Steam Distillation Methods
Headspace Techniques
Static Headspace
Dynamic Headspace
Direct Thermal Desorption (DTD)
Sorptive techniques
Solid Phase Microextraction (SPME)
Headspace sorptive extraction (HSSE) and stir bar sorptive extraction (SBSE) (commercially available as TwisterTM)
Gas Chromatography-Olfactometry (GC-O)
Techniques for identification of aroma compounds
A Case Study: Generessence�
Sample Preparation Valencia Orange Roast Chicken Narcissus
Work References
Flavour Generation in Food Liam O'Hare and John Grigor
Taste and Aroma
Cooked Meat
Flavour Precursors
Lipid Oxidation and Degradation Hydrolysis
Oxidation Fatty Aldehydes as flavour compounds
Fatty Aldehydes (pentanal and hexanal) as flavour precursors
Other lipid derived flavour precursors
Fatty Aldehydes as "Flavour Moderators"
Strecker Degradation
The Maillard Reaction
Caramelisation Influence of Method of Cooking Roasting Frying and Grilling Pyrazines. Thiazoles
Thiophenes and Furans
Species Differences
Fermented Foods
Cheese Lactose and citrate fermentation
Protein Degradation
Proteolysis Metabolism of free amino acids
Cysteine and Methionine
Threonine Arginine Valine, Leucine and Isoleucine
Phenylalanine and Tyrosine
Tryptophan Lipid Degradation
Oxidative degradation
Hydrolytic Degradation Acids
Thioesters Methyl Ketones and Secondary Alcohols
Aroma Chemicals I: C,H,O Compounds
Alcohols Saturated
Alkyl alcohols
Unsaturated alkyl alcohols
Complex Fragrance Alcohols
Aromatic and aralkyl alcohols.
Phenolics Acids
Saturated aliphatic acids
Unsaturated acids
Aromatic acids
Esters Saturated
Unsaturated Aromatic esters Lactones - gamma and delta.
Synthesis of esters Aldehydes Aliphatic
Unsaturated Acetals
Aromatics Nitriles Ketones "Carotenoids"Ionones, Irones, Damascones and related compounds
Aroma Chemicals II - Heterocycles
Introduction to Heterocyclic Compounds
Terminology of Heterocycles Non-aromatic Heterocyclic Compounds
Oxygen Containing Heterocyclic Aroma Chemicals
Oxiranes Furans and Hydrofurans Pyrans
Oxepins Heterocyclic Compounds Containing Nitrogen and/or Sulphur
Non-Aromatic Molecules
Aromatic Molecules
Thiophene Derivatives Pyrrole and Indole Derivatives
Pyridine and Quinoline Derivatives
Pyrazine and Quinoxaline Derivatives
Thiazole Derivatives
The Formation of Heterocyclic Compounds in Food References and Notes
Aroma Chemicals III: Sulphur Compounds Simon B. Jameson
Thiols and Thioesters Acyclic
Sulphides and Polysulphides
Saturated Heterocyclic Sulphur Compounds
Quality and Stability