Chemistry and technology of flavors and fragrances:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Blackwell Publ.
2005
Boca Raton, Fla [u.a.] CRC Pr. |
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 336 S. Ill., graph. Darst. |
| ISBN: | 1405114509 084932372X |
Internformat
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| 245 | 1 | 0 | |a Chemistry and technology of flavors and fragrances |c ed. by David J. Rowe |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Oxford [u.a.] |b Blackwell Publ. |c 2005 | |
| 264 | 1 | |a Boca Raton, Fla [u.a.] |b CRC Pr. | |
| 300 | |a XIV, 336 S. |b Ill., graph. Darst. | ||
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| 650 | 4 | |a Flavor |x Analysis | |
| 650 | 4 | |a Flavoring essences |x Analysis | |
| 650 | 4 | |a Odors | |
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Datensatz im Suchindex
| _version_ | 1804133134189461504 |
|---|---|
| adam_text | ********** CONTRIBUTORS XL PREFACE XLLL INTRODUCTION DAVID]. ROWE 1* 1.1
HISTORY: IN THE BEGINNING 1* 1.2 THE CLASSICAL WORLD 1* 1.3 THE
MEDIAEVAL WORLD 2* 1.4 FROM THE RENAISSANCE TO THE ENLIGHTMENT 3* 1.5
THE INDUSTRIAL AGE 3* 1.6 THE POST-WAR WORLD 5* 1.6.1 TECHNICAL FACTORS
5* 1.6.2 SOCIAL FACTORS 5* 1.7 THE FUTURE 7* 1.8 THE STRUCTURE OF THE
FLAVOUR AND FRAGRANCE INDUSTRY 7* 1.9 A NOTE ON REGULATIONS 8* 1.10 A
NOTE ON QUALITY 9* REFERENCES 11* 2 IDENTIFICATION OF AROMA CHEMICALS
NEIL C. DA COSTA AND SANJA ERI 12* 2.1 INTRODUCTION 12* 2.2 ISOLATION OF
AROMA CHEMICALS 12* 2.2.1 SOLVENT EXTRACTION 13* 2.2.2 STEAM
DISTILLATION METHODS 18* 2.2.3 HEADSPACE TECHNIQUES 20* 2.2.4 DIRECT
THERMAL DESORPTION (DTD) 22* 2.2.5 SORPTIVE TECHNIQUES 23* 2.3 GAS
CHROMATOGRAPHY-OLFACTOMETRY 25* 2.4 TECHNIQUES FOR IDENTIFICATION OF
AROMA COMPOUNDS 26* 2.5 A CASE STUDY: GENERESSENCE 27* 2.5.1 SAMPIE
PREPARATION 27* 2.5.2 VALENCIA ORANGE 28* 2.5.3 ROAST CHICKEN 29* VI
CONTENTS 2.5.4* NARCISSUS 30* 2.5.5 POST-ANALYSIS WORK 31* REFERENCES
31* 3 FLAVOR GENERATION IN FOOD LIAM O HARE AND LOHN GRIGOR* 35* 3.1*
INTRODUCTION 35* 3.2 TASTE AND AROMA* 35* 3.3 COOKED MEAT* 35* 3.3.1*
FLAVOUR PRECURSORS 36* 3.3.2* INFLUENCE OF METHOD OF COOKING 42* 3.4
CHEESE* 44* 3.4.1* LACTOSE AND CITRATE FERMENTATION 45* 3.4.2* PROTEIN
DEGRADATION 47* 3.4.3 LIPID DEGRADATION 50* ACKNOWLEDGEMENTS 52*
REFERENCES 52* 4 AROMA CHEMICALS I: C, H, 0 COMPOUNDS DAVID]. ROWE* 56*
4.1 INTRODUCTION* 56* 4.2 ALCOHOLS* 56* 4.2.1* SATURATED ALKYL ALCOHOLS
56* 4.2.2* UNSATURATED ALKYL ALCOHOLS 57* 4.2.3* COMPLEX FRAGRANCE
ALCOHOLS 58* 4.2.4* AROMATIC AND ARALKYL ALCOHOLS 59* 4.2.5* PHENOLICS
60* 4.3 ACIDS* 61* 4.3.1* SATURATED ALIPHATIC ACIDS 61* 4.3.2*
UNSATURATED ACIDS 62* 4.3.3* AROMATIC ACIDS 62* 4.4 ESTERS* 63* 4.4.1*
SATURATED ESTERS 63* 4.4.2* UNSATURATED ESTERS 64* 4.4.3* AROMATIC
ESTERS 65* 4.4.4* LACTONES - GAMMA AND DELTA 66* 4.4.5* SYNTHESIS OF
ESTERS 68* 4.5 ALDEHYDES* 69* 4.5.1* ALIPHATIC ALDEHYDES 69* 4.5.2*
UNSATURATED ALDEHYDES 70* 4.5.3* ACETALS 72* 4.5.4* AROMATICS 73* 4.5.5*
NITRILES 78* 4.6 KETONES* 78* 4.6.1* CAROTENOIDS, IONONES, IRONES,
DAMASCONES AND RELATED* COMPOUNDS 80* 4.7 HYDROCARBONS* 82* CONTENTS VII
ACKNOWLEDGEMENTS 83* REFERENCES 83* 5 AROMA CHEMICALS 11: HETEROCYC1ES
MICHAEL ZVIELY 85* 5.1 INTRODUCTION 85* 5.2 INTRODUCTION TO HETEROCYC1IC
COMPOUNDS 85* 5.2.1 TERMINOLOGY OF HETEROCYCLES 86* 5.2.2 NON-AROMATIC
HETEROCYCLIC COMPOUNDS 87* 5.3 OXYGEN-CONTAINING HETEROCYC1IC AROMA
CHEMICALS 88* 5.4 HETEROCYC1IC COMPOUNDS CONTAINING NITROGEN AND/OR
SULFUR 99* REFERENCES 114* 6 AROMA CHEMICALS III: SULFUR COMPOUNDS SIMON
B. LAMESON 116* 6.1 THIOLS AND THIOESTERS 120* 6.2 ACYC1IC SULFIDES AND
POLYSULFIDES 128* 6.3 SATURATED HETEROCYCLIC SULFUR COMPOUNDS 131* 6.4
QUALITY AND STABILITY 135* ACKNOWLEDGEMENTS 140* REFERENCES 140*
BIBLIOGRAPHY 141* WEBSITES 142* 7 AROMA CHEMICALS IV: MUSKS PHILIP KRAFT
143* 7.1 INTRODUCTION 143* 7.2 NATURAL MUSKS 145* 7.3 NITRO MUSKS 150*
7.4 PCM - POLYCYC1IC AROMATIC MUSKS 152* 7.5 EVOLUTION OF THE INDUSTRIAL
SYNTHESIS OF MACROCYC1ES 155* 7.6 MODERN MACROCYCLIC MUSKS 159* 7.7 NEW
MUSK STRUCTURES 162* ACKNOWLEDGEMENTS 165* REFERENCES 165* 8 AROMA
CHEMICALS V: NATURAL AROMA CHEMICALS LOHN MARGETTS 169* 8.1 INTRODUCTION
169* 8.2 THE NATURAL CONCEPT 169* 8.3 CHIRALITY 171* 8.4 ISOLATION FROM
NATURAL SOURCES SUCH AS ESSENTIAL OILS 171* 8.5 BIOTECHNOLOGY 177* 8.6
TOTAL FLAVOUR ENHANCEMENT 178* 8.7 INDIVIDUAL FLAVOUR CHEMICALS 179*
8.7.1 ALCOHOLS 179* 8.7.2 CARBONYLS 180* 8.7.3 ACIDS 182* 9 VIII*
CONTENTS 8.7.4 8.7.5 8.7.6 8.7.7 8.7.8 8.7.9 8.7.10 8.7.11 LACTONES
ESTERS GREEN NOTES PYRAZINES SULFUR COMPOUNDS TERPENOID AND RELATED
COMPOUNDS VANILLIN PRECURSORS 8.8* SOFT CHEMISTRY 8.9 CONCLUSION*
REFERENCES* MOLECULES OF TASTE AND SENSATION MARK 1. DEWIS 9.1*
INTRODUCTION 9.2* THE TRIGEMINAL NERVE SYSTEM, TASTE AND ORAL RECEPTORS
9.2.1* THE TRIGEMINAL NERVE 9.2.2* GUSTATION 9.2.3* ORAL RECEPTORS 9.3*
CHEMESTHESIS 9.4* SENSATES - COMPOUNDS WHICH PROVIDE A SENSORY EFFECT
9.4.1* TINGLE COMPOUNDS 9.4.2* COOLING COMPOUNDS 9.4.3* PUNGENT, WARMING
AND HOT IRRITANTS 9.4.4* ASTRINGENCY 9.4.5* SYNERGIES 9.4.6* CLOSING
COMMENTS ON COMPOUNDS WHICH PROVIDE A SENSORY EFFECT 9.5* TASTE-ACTIVE
COMPOUNDS 9.5.1* SWEETENERS 9.5.2* SAH AND ENHANCERS 9.5.3* SOUR AGENTS
9.5.4* BITTER AGENTS 9.5.5* UMAMI THE FIFTH TASTE QUALITY 9.6
CONCLUSIONS* REFERENCES* 10 STABILITY OF AROMA CHEMICALS 10.1
INTRODUCTION 10.2 FLAVOUR STABILITY 10.3 FLAVOUR PRECURSORS 10.4*
ENCAPSULATION 10.5 ANALOGUES CHRIS WINKEL 10.6 CASE STUDY 1: CITRAL AND
VANILLIN STABILITY IN MILK-BASED PRODUCTS 183* 184* 186* 186* 187* 189*
192* 192* 193* 196* 197* 199* 199* 200* 200* 202* 202* 204* 204* 205*
212* 223* 227* 227* 228* 229* 229* 235* 236* 236* 237* 239* 239* 244*
244* 245* 248* 249* 251* 251* IX CONTENTS 10.7* CASE STUDY 2: STABILITY
OF THIOLS IN AN AQUEOUS PROCESS FLAVOURING 252 10.8* STABILITY AND
FRAGRANCE APPLICATIONS 258 10.9 CONCLUSION 259 REFERENCES 259 11
RATIONALODORANT DESIGN LUCA TURIN* 261 11.1 LNTRODUCTION* 261 11.2
THEORIES OF OLFACTION* 262 11.2.1 FOR SHAPE* 263 11.2.2 AGAINST SHAPE*
263 11.2.3 FOR VIBRATION* 265 11.2.4* AGAINST VIBRATION 267 11.3
RATIONAL DESIGN BY SHAPE* 267 11.3.1 RATIONAL DESIGN BY VIBRATION* 268
11.4 REPLACEMENT MOLECULES* 269 11.4.1* ACITRAL 269 11.4.2 LIORAL* 270
11.5 PROSPECTS FOR THE FUTURE 271 ACKNOWLEDGEMENTS 271 REFERENCES 271 12
APPLICATIONS I: FLAVORS DAVID BAINES AND LACK KNIGHTS* 274 12.1
LNTRODUCTION* 274 12.1.1* THE EARLY DAYS OF FLAVOUR ANALYSIS 274 12.1.2*
THE ROLE OF THE FLAVOURIST 275 12.2 LIQUID FLAVOURINGS* 276 12.2.1
WATER-SOLUBLE LIQUID FLAVOURINGS* 276 12.2.2 SOLVENTS FOR SPECIAL USES*
278 12.2.3 OIL-SOLUBLE LIQUID FLAVOURINGS* 279 12.2.4 EMULSION LIQUID
FLAVOURINGS* 280 12.3 POWDER FLAVOURS* 280 12.3.1 PLATING* 281 12.3.2
SPRAY DRYING* 282 12.3.3 SPRAY COOLING* 290 12.3.4 YEAST ENCAPSULATION*
291 12.3.5* COACERVATION 294 12.3.6 MELT EXTRUSION* 296 12.3.7*
MOLECULAR ENCAPSULATION 298 12.4 FORMULATION ISSUES FOR THE FLAVOURIST*
300 12.4.1 FLAVOUR CREATION* 300 12.4.2 INFLUENCE OF FOODSTUFF TO BE
FLAVOURED* 301 12.4.3 INFLUENCE OF LEGISLATION* 301 12.4.4 INFLUENCE OF
CUSTOMER REQUIREMENTS 302 REFERENCES 303 X CONTENTS 13 APPLICATIONS II:
FRAGRANCE STEPHEN J. HETMAN 305* 13.1 INTRODUCTION 13.2 THE BASIC
STRUCTURE OF FRAGRANCES 13.3 THE SIMPLEST CASE: HYDROALCOHOLICS 13.4
PERSONAL CARE APPLICATIONS: EMULSIONS 13.5 PERSONAL CARE APPLICATIONS:
SURFACTANTS 13.6 AIR FRESHENERS 13.7 CANDLES 13.8 REACTIVE HAIR CARE
13.9 DEPILATORIES 13.10 DYES AND PERMS 13.11 BLEACH 13.12 MALODOR
COUNTERACTANTS 13.13 STABILITY TESTING 13.14 CONCLUSION* REFERENCES*
APPENDIX COMMON NAMES DAVID F. ROWE INDEX 305* 305* 306* 308* 313* 315*
319* 322* 323* 323* 324* 326* 327* 328* 329* 330* 332*
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| id | DE-604.BV019689513 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T20:03:53Z |
| institution | BVB |
| isbn | 1405114509 084932372X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-013017350 |
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| spelling | Chemistry and technology of flavors and fragrances ed. by David J. Rowe 1. publ. Oxford [u.a.] Blackwell Publ. 2005 Boca Raton, Fla [u.a.] CRC Pr. XIV, 336 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Composé chimique rasuqam Flaveur rasuqam Goût rasuqam Génie chimique rasuqam Odeur rasuqam Parfum rasuqam Saveur rasuqam Flavor Analysis Flavoring essences Analysis Odors Aromastoff (DE-588)4130237-0 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Duftstoff (DE-588)4113361-4 gnd rswk-swf Aromastoff (DE-588)4130237-0 s Lebensmittel (DE-588)4034870-2 s DE-604 Aroma (DE-588)4137070-3 s Duftstoff (DE-588)4113361-4 s Rowe, David J. Sonstige oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013017350&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Chemistry and technology of flavors and fragrances Composé chimique rasuqam Flaveur rasuqam Goût rasuqam Génie chimique rasuqam Odeur rasuqam Parfum rasuqam Saveur rasuqam Flavor Analysis Flavoring essences Analysis Odors Aromastoff (DE-588)4130237-0 gnd Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd Duftstoff (DE-588)4113361-4 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)4137070-3 (DE-588)4034870-2 (DE-588)4113361-4 |
| title | Chemistry and technology of flavors and fragrances |
| title_auth | Chemistry and technology of flavors and fragrances |
| title_exact_search | Chemistry and technology of flavors and fragrances |
| title_full | Chemistry and technology of flavors and fragrances ed. by David J. Rowe |
| title_fullStr | Chemistry and technology of flavors and fragrances ed. by David J. Rowe |
| title_full_unstemmed | Chemistry and technology of flavors and fragrances ed. by David J. Rowe |
| title_short | Chemistry and technology of flavors and fragrances |
| title_sort | chemistry and technology of flavors and fragrances |
| topic | Composé chimique rasuqam Flaveur rasuqam Goût rasuqam Génie chimique rasuqam Odeur rasuqam Parfum rasuqam Saveur rasuqam Flavor Analysis Flavoring essences Analysis Odors Aromastoff (DE-588)4130237-0 gnd Aroma (DE-588)4137070-3 gnd Lebensmittel (DE-588)4034870-2 gnd Duftstoff (DE-588)4113361-4 gnd |
| topic_facet | Composé chimique Flaveur Goût Génie chimique Odeur Parfum Saveur Flavor Analysis Flavoring essences Analysis Odors Aromastoff Aroma Lebensmittel Duftstoff |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013017350&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT rowedavidj chemistryandtechnologyofflavorsandfragrances |