Book Details

Flavours and Fragrances : Chemistry, Bioprocessing and Sustainability

Publication year: 2007

ISBN: 978-3-540-49339-6

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This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology.


Subject: Chemistry and Materials Science, Essential Oils, Fermentation, Genetic Engeneering, biotechnology, chemistry, chromatography, enzymes, food, genetic engineering, pharmaceutical, plants, processing, reaction, sustainability, transgen