Advances in flavours and fragrances : from the sensation to the synthesis

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Bibliographic Details
Corporate Author Flavours and Fragrances 2001: From the Sensation to the Synthesis University of Warwick
Other Authors Swift, Karl A. D.
Format Electronic eBook
LanguageEnglish
Published Cambridge : Royal Society of Chemistry, 2002.
SeriesSpecial publication (Royal Society of Chemistry (Great Britain)) ; no. 277.
Subjects
Flavoring essences > Congresses.
Food > Odor > Congresses.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781847550071
184755007X
9781628701203
162870120X
0854048219
9780854048212
Physical Description1 online resource (viii, 229 pages) : illustrations

Cover

Table of 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.

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