Flavours and Fragrances

Chemistry, Bioprocessing and Sustainability
Herausgegeben:Berger, Ralf Günter

• Broschiertes Buch

Produktbeschreibung

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 ofgreatinterest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.

Produktdetails

• Verlag: Springer / Springer Berlin Heidelberg / Springer, Berlin
• Artikelnr. des Verlages: 978-3-642-08043-2
• Softcover reprint of hardcover 1st ed. 2007
• Seitenzahl: 664
• Erscheinungstermin: 14. Oktober 2010
• Englisch
• Abmessung: 235mm x 155mm x 36mm
• Gewicht: 978g
• ISBN-13: 9783642080432
• ISBN-10: 364208043X
• Artikelnr.: 32058485

Inhaltsangabe

The Flavour and Fragrance Industry-Past, Present, and Future.- Flavours: the Legal Framework.- Olfaction, where Nutrition, Memory and Immunity Intersect.- Chemistry of Essential Oils.- Bioactivity of Essential Oils and Their Components.- Citrus Flavour.- Fruits and Vegetables of Moderate Climate.- Tropical Fruit Flavour.- Vanilla.- Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing.- Wine Aroma.- The Maillard Reaction: Source of Flavour in Thermally Processed Foods.- Chemical Conversions of Natural Precursors.- Industrial Quality Control.- Advanced Instrumental Analysis and Electronic Noses.- Gas Chromatography-Olfactometry of Aroma Compounds.- Enantioselective and Isotope Analysis-Key Steps to Flavour Authentication.- Flavour-Isolation Techniques.- Aroma Recovery by Organophilic Pervaporation.- Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products.- Creation and Production of Liquid and Dry Flavours.- Enzymes and Flavour Biotechnology.- Microbial Flavour Production.- Microbial Processes.- The Production of Flavours by Plant Cell Cultures.- Genetic Engineering of Plants and Microbial Cells for Flavour Production.