Natural Flavours, Fragrances, and Perfumes (eBook, PDF)

Chemistry, Production, and Sensory Approach
Redaktion: Gopi, Sreeraj; Thomas, Sabu; Jacob, Joby; Sukumaran, Nimisha Pulikkal

• Format: PDF

Produktbeschreibung

Natural Flavours, Fragrances, and Perfumes

Explore this one-stop resource on every relevant aspect of natural flavors and fragrances

The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer's experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes.

Natural Flavours, Fragrances and Perfumes offers a comprehensive look at the sensory sciences necessary to produce the most appealing olfactory responses derived from natural resources for consumers - from the analysis and biomolecular aspects of natural products to the processing and isolation of desired products, from the perceptual properties to regulatory aspects. Specifically, the book presents novel approaches to the processes involved in producing plant-derived functional products by examining how characteristic flavors arise due to complex interactions between hundreds of molecules, as well as studying the physiological variables that affect flavor perception.

Natural Flavours, Fragrances, and Perfumes readers will also find:

• Insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprints
• Chapters devoted to biosynthesis and metabolic pathways for the development of household products composed of organic materials
• Additional chapters on the advances in flavor science, on technological advances in the effective delivery of flavor, and challenges in the retention and release of flavor

Natural Flavours, Fragrances, and Perfumes is a useful reference for chemists of all kinds, food scientists, biotechnologists, and perfumers, as well as those studying in these fields.

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Produktdetails

• Verlag: Wiley-VCH
• Erscheinungstermin: 14. Februar 2023
• Englisch
• ISBN-13: 9783527824793
• Artikelnr.: 67474494

Autorenporträt

Prof. Sabu Thomas is the Director of the International and Interuniversity Centre for Nanoscience and Nanotechnology, and Professor of Polymer Science and Engineering at the School of Chemical Sciences, both at Mahatma Gandhi University, Kerala, India. He has lead internationally recognized research in Polymer Science and Engineering, Polymer Nanocomposites, Elastomers, Polymer Blends, Interpenetrating Polymer Networks, Polymer Membranes, Green Composites and Nanocomposites, Nanomedicine and Green Nanotechnology. Prof. Thomas has received a number of national and international awards, including Fellowship of the Royal Society of Chemistry, Distinguished Professorship from Josef Stefan Institute, Slovenia, MRSI medal, CRSI medal and the Sukumar Maithy Award. He has published over 750 peer reviewed research papers, reviews and book chapters. He has co-edited 73 books, and has contributed to numerous national and international meetings. He has established a state-of-the-art laboratory at Mahatma Gandhi University, and has worked on several international collaborative projects.   Dr. Sreeraj Gopi is currently working as Chief Scientist at Plant Lipids Private Limited, Cochin, India. He is an organic chemist and nanomaterials scientist, and has published more than 75 international articles. He was selected as a fellow of the Royal Society of Chemistry in 2017, and awarded FRSC. He is a member of ACS, IUPAC, and a chartered member of Royal Australian Chemical Institute.   Nimisha is currently working as Technical biochemist at Plant Lipids Private Limited, Cochin, India. She is a biochemist and a molecular biologist, and has published 4 international articles and 3 book chapters.   Mr. Joby Jacob is currently working as Deputy Manager at Plant Lipids Private Limited, Cochin, India. He is an expertise in synthetic organic chemistry and natural products, and has published more than 20 international articles and more than 5 international patents.

Inhaltsangabe

Chapter 1 - Natural product diversity and its biomolecular aspects in flavors and fragrances
Chapter 2 - Biogenesis of plant derived flavour compounds
Chapter 3 - A sense of design: Pathway unravelling and rational metabolic flow switching for the production of novel flavour material
Chapter 4 - Flavor technology and flavor delivering system
Chapter 5 - Flavor signatures of beverages and confectionaries
Chapter 6 - Flavor biochemistry of fermented alcoholic beverages
Chapter 7 - The resinoids: Their chemistry and uses
Chapter 8 - Seasoning, Herbs and spices
Chapter 9 - Regulatory aspects for flavour and fragrance materials
Chapter 10 - Sensory science and its perceptual properties
Chapter 11 - Challenges of sensory science: Retention and release
Chapter 12 - Virtual screening: An insilico approach to flavour compounds
Chapter 13 - End point: A sensory perception of future