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Flavors and Fragrances
Professional Book from C.H.I.P.S.

Current Topics in Flavor and Fragrance Research
edited by Philip Kraft

Current Topics in Flavor and Fragrance Research provides an excellent overview of recent advances in flavor and fragrances.

Proceeding of the conference Flavor & Fragrance 2007 in London organized by RCS and SCI, this major book discusses current topics of flavor and fragrance research, including Natural Products, Foods and Flavors, Perfumery and Olfaction.

Contents

  • Human Olfactory Receptor Families and Their Odorants
  • Retronasal Perception of Odors
  • Odorant-Receptor Interactions and odor Percept: A Chemical Perspective
  • Volatiles from Leaves and Rhizomes of Fragrant Acorus (Acoraceau)
  • Flower Scents from the Pacific
  • Chemistry Around Pinene and Pinane: A Facile Synthesis of Cyclobutanes and Oxatricylclo-Derivative of Pinane from cis- and trans-Pinanols
  • Odorant Design Based on the Carbon/Silicon Switch Strategy
  • Synthetic Applications of Enantioselective Protonation and Cas Study for (S)-a-Damascone
  • Cetalox® and Analogues: Synthesis via Acid-Mediated Polyene Cyclizations
  • Wood Pretzels: Spirocycles from Vetiver to Patchouli and Georgywood®
  • Recent Developments in the Chemistry of Sandalwood Odorants
  • New Oxa-Bridges Macrocycles
  • Synthesis of I-Mucone by Asymmetric Methylation via Enol Esters
  • Marine Fragrance Chemistry
  • Enantioselective Synthesis and Olfactory Evaluation of 12-Alkyl-Substituted a-Iononess
  • Homogeneous Asymmetric Ctalysis in Fragrance Chemistry
  • Lewis Super-Acid Catalyzed Cyclizations: A New Route to Fragrance Compounds
  • The Search for Innovative Fragrant Molecules
  • New Norbornyl Derivatives as Woody Fragrant Materials
  • Enzyme-Triggered and Self-Cleaving Fragrant Alcohol Precursors
  • A Smelling Trip into the Past: The Influence of Synthetic Matrials on the History of Perfumery
  • Perfume Formulation: Words and Chats
  • 'Escentric' Molecules
  • From Virgin Education to Real Education
  • Instrumental and Sensory Approaches for the Characterization of Compounds Responsible for Wine Aroma
  • Taste-Active Compounds in a Traditional Italian Food: 'Lampascioni'
  • New Developments in Umami (Enhancing) Molecules
  • High-Impact Sulfur Compunds: Constitutional and Configurational Assignment of Sulfur-Containing Heterocycles

Appendix of common names
Index

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Current Topics in Flavor and Fragrance Research
edited by Philip Kraft
2008 • 412 pages • $144.00 + shipping
Texas residents please add 6.75 % sales tax

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