This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
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This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.
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Key Phrases - Statistically Improbable Phrases (SIPs):
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key flavour compounds, ethyl hutanoate, fragranced consumer products, organophilic pervaporation, vanillin glucoside, aroma isolate, flavour molecules, situ product recovery, aroma model, important flavour compounds, flavour esters, authenticity assessment, vanillin production, flavour creation, aroma recovery, aroma biotechnology, flavouring substances, important essential oils, perillic acid, smoke flavourings, flavour production, aroma compounds, dry flavours, odour threshold values, flavour industry Key Phrases - Capitalized Phrases (CAPs): (learn more)
Agric Food Chem, New York, Food Sci, American Chemical Society, Cancer Res, Chemistry of Essential Oils, Flavour Authentication, Sci Food Agric, Biotechnol Bioeng, Enzyme Microb Technol, Planta Med, Biol Chem, Carol Stream, Biotechnol Lett, Boca Raton, Flavour Directive, High Resolut, Phytother Res, Fermented Beverage Production, Fur Food Res Technol, Nat Prod, Oil Plant, Appl Microbiol Biotechnol, Cancer Lett, Cabernet Sauvignon New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
key flavour compounds, ethyl hutanoate, fragranced consumer products, organophilic pervaporation, vanillin glucoside, aroma isolate, flavour molecules, situ product recovery, aroma model, important flavour compounds, flavour esters, authenticity assessment, vanillin production, flavour creation, aroma recovery, aroma biotechnology, flavouring substances, important essential oils, perillic acid, smoke flavourings, flavour production, aroma compounds, dry flavours, odour threshold values, flavour industry Key Phrases - Capitalized Phrases (CAPs): (learn more)
Agric Food Chem, New York, Food Sci, American Chemical Society, Cancer Res, Chemistry of Essential Oils, Flavour Authentication, Sci Food Agric, Biotechnol Bioeng, Enzyme Microb Technol, Planta Med, Biol Chem, Carol Stream, Biotechnol Lett, Boca Raton, Flavour Directive, High Resolut, Phytother Res, Fermented Beverage Production, Fur Food Res Technol, Nat Prod, Oil Plant, Appl Microbiol Biotechnol, Cancer Lett, Cabernet Sauvignon New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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