With contributions mainly coming from industry based experts, Chemistry & Technology of Flavours and Fragrances provides a detailed overview of the synthesis, chemistry and application technology of the major classes aroma compounds.

With separate chapters covering important technical aspects such as the stability of aroma compounds, structure – odour relationships and identification of aroma compounds, Chemistry and Technology of Flavours and Fragrances will be essential reading for professionals and students of the flavour & fragrance industry.

Chemistry and Technology of Flavours and Fragrances will also serve as an important introduction to the subject for chemists and technologists in those industries that use flavours and fragrances, e.g. food, cosmetics & toiletries, and household products.

Contents

• Identification of Aroma Chemicals
• Flavour Generation in Food
• Aroma Chemicals I: C,H,O Compounds
• Aroma Chemicals II – Heterocycles
• Aroma Chemicals III: Sulphur Compounds
• Aroma Chemicals V: Natural Aroma Chemicals
• Molecules of Taste and Sensation; Stability of Aroma Chemicals
• Rational Odorant design
• Applications I: Flavours
• Applications II: Fragrance

Appendix of common names
Index

click here to see books of related interest