Advances in flavours and fragrances : from the sensation to the synthesis
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Karl A D Swift; Royal Society of Chemistry (Great Britain)
- ناشر : Cambridge : Royal Society of Chemistry
- چاپ و سال / کشور: 2002
- شابک / ISBN : 9780854048212
Description
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.
