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.
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.
