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Natural Flavours, Fragrances, and Perfumes

Chemistry, Production, and Sensory Approach
BuchGebunden
256 Seiten
Englisch
Wiley-VCHerschienen am29.03.20231. Auflage
Natural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer´s experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes. Natural Flavours, Fragrances and Perfumes offers a comprehensive look at the sensory sciences necessary to produce the most appealing olfactory responses derived from natural resources for consumers - from the analysis and biomolecular aspects of natural products to the processing and isolation of desired products, from the perceptual properties to regulatory aspects. Specifically, the book presents novel approaches to the processes involved in producing plant-derived functional products by examining how characteristic flavors arise due to complex interactions between hundreds of molecules, as well as studying the physiological variables that affect flavor perception. Natural Flavours, Fragrances, and Perfumes readers will also find: Insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprintsChapters devoted to biosynthesis and metabolic pathways for the development of household products composed of organic materialsAdditional chapters on the advances in flavor science, on technological advances in the effective delivery of flavor, and challenges in the retention and release of flavor Natural Flavours, Fragrances, and Perfumes is a useful reference for chemists of all kinds, food scientists, biotechnologists, and perfumers, as well as those studying in these fields.mehr
Verfügbare Formate
BuchGebunden
EUR139,00
E-BookPDF2 - DRM Adobe / Adobe Ebook ReaderE-Book
EUR124,99
E-BookEPUB2 - DRM Adobe / EPUBE-Book
EUR124,99

Produkt

KlappentextNatural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer´s experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes. Natural Flavours, Fragrances and Perfumes offers a comprehensive look at the sensory sciences necessary to produce the most appealing olfactory responses derived from natural resources for consumers - from the analysis and biomolecular aspects of natural products to the processing and isolation of desired products, from the perceptual properties to regulatory aspects. Specifically, the book presents novel approaches to the processes involved in producing plant-derived functional products by examining how characteristic flavors arise due to complex interactions between hundreds of molecules, as well as studying the physiological variables that affect flavor perception. Natural Flavours, Fragrances, and Perfumes readers will also find: Insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprintsChapters devoted to biosynthesis and metabolic pathways for the development of household products composed of organic materialsAdditional chapters on the advances in flavor science, on technological advances in the effective delivery of flavor, and challenges in the retention and release of flavor Natural Flavours, Fragrances, and Perfumes is a useful reference for chemists of all kinds, food scientists, biotechnologists, and perfumers, as well as those studying in these fields.
Details
ISBN/GTIN978-3-527-34708-7
ProduktartBuch
EinbandartGebunden
Verlag
Erscheinungsjahr2023
Erscheinungsdatum29.03.2023
Auflage1. Auflage
Seiten256 Seiten
SpracheEnglisch
Gewicht654 g
Illustrationen31 SW-Abb.
Artikel-Nr.51085300

Inhalt/Kritik

Inhaltsverzeichnis
Chapter 1 - Natural Product diversity and its biomolecular aspects Chapter 2 - Sensory science and its perceptual properties Chapter 3 - Flavor technology and flavor delivery systems Chapter 4 - Identification and comprehensive characterization of plant volatiles Chapter 5 - Multidimensional chromatography techniques for sensory fingerprints Chapter 6 - Flavor signatures of beverages and confectionaries Chapter 7 - Molecular complexities in aroma chemistry and perfumes Chapter 8 - Recent advances in the processing of aromatic plants Chapter 9 - Biogenesis of plant derived aroma compounds Chapter 10 - A Sense of design: Pathway unravelling and rational metabolic-flow switching for the production of novel materials Chapter 11 - The Resinoids: Their chemistry and uses Chapter 12 - Seasonings, herbs and spices Chapter 13 - Flavor biochemistry of fermented alcoholic beverages Chapter 14 - Regulatory aspects for flavor and fragrance materials Chapter 15 - Challenges of sensory science: retention and release Chapter 16 - Virtual screening: an insilico approach to aroma compounds Chapter 17 - Endpoint: A sensory perception of the futuremehr

Schlagworte

Autor

Prof. Sabu Thomas is the Director of the International and Interuniversity Centre for Nanoscience and Nanotechnology, and Professor of Polymer Science and Engineering at the School of Chemical Sciences, both at Mahatma Gandhi University, Kerala, India.
He has lead internationally recognized research in Polymer Science and Engineering, Polymer Nanocomposites, Elastomers, Polymer Blends, Interpenetrating Polymer Networks, Polymer Membranes, Green Composites and Nanocomposites, Nanomedicine and Green Nanotechnology. Prof. Thomas has received a number of national and international awards, including Fellowship of the Royal Society of Chemistry, Distinguished Professorship from Josef Stefan Institute, Slovenia, MRSI medal, CRSI medal and the Sukumar Maithy Award. He has published over 750 peer reviewed research papers, reviews and book chapters. He has co-edited 73 books, and has contributed to numerous national and international meetings. He has established a state-of-the-art laboratory at Mahatma Gandhi University, and has worked on several international collaborative projects.

Dr. Sreeraj Gopi is currently working as Chief Scientist at Plant Lipids Private Limited, Cochin, India. He is an organic chemist and nanomaterials scientist, and has published more than 75 international articles. He was selected as a fellow of the Royal Society of Chemistry in 2017, and awarded FRSC. He is a member of ACS, IUPAC, and a chartered member of Royal Australian Chemical Institute.

Nimisha is currently working as Technical biochemist at Plant Lipids Private Limited, Cochin, India. She is a biochemist and a molecular biologist, and has published 4 international articles and 3 book chapters.

Mr. Joby Jacob is currently working as Deputy Manager at Plant Lipids Private Limited, Cochin, India. He is an expertise in synthetic organic chemistry and natural products, and has published more than 20 international articles and more than 5 international patents.
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