Advances in flavours and fragrances from the sensation to the synthesis
Title:
Advances in flavours and fragrances from the sensation to the synthesis
Author:
Flavours and Fragrances 2001: From the Sensation to the Synthesis (2001 : University of Warwick)
ISBN:
9781847550071
Publication Information:
Cambridge : Royal Society of Chemistry, 2002.
Physical Description:
viii, 229 p. : ill. ; 24 cm.
Series:
Special publication / Royal Society of Chemistry ; no. 277
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 277.
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.
Contents:
Structure activity relationships -- Structure activity relationships and the subjectivity of odour sensation -- Relationship of Odour and chemical structure in 1- and 2-alkyl alcohols and thiols -- Analytical -- New developments in sorptive extraction for the analysis of flavours and fragrance -- Application of chromatographic and spectroscopic methods for solving quality problems in several flavour aroma chemicals -- Natural products and essential oils -- Commercial essential oils: Truths and consequences -- Stable isotopes for determining the origin of flavour and fragrance components : recent findings -- Fragrant adventures in Madagascar : the analysis of fragrant resin from canarium madagascariense -- The effect of microgravity on the fragrance on a miniature rose, "Overnight Scentsation" on Space Shuttle STS-95 -- Organic and bioorganic chemistry -- Ambergris fragrance compounds from labdanolic acid and larixol -- The synthesis of fragrant cyclopentanone systems -- Designing damascone-and ionone-like odorants -- Creation of flavours and the synthesis of raw materials inspired by nature -- Flavours/foods -- New results on the formation of important Maillard aroma compounds -- Out of Africa : the chemistry and flavour properties of the protein thaumatin -- Stability of thiols in an aqueous process flavour -- High impact aroma chemicals.
Abstract:
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. 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.
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Electronic Access:
http://ebook.rsc.org/?DOI=10.1039/9781847550071