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What the Nose Knows

Wed, 28 Jan 2009 14:25:45 +0000

An insider view of the science and culture of smell

Smell

Wed, 28 Jan 2009 14:12:32 +0000

Smell related Novel

Thirty-three Swoons

Wed, 28 Jan 2009 14:11:13 +0000

Smell related novel

The Essence of Perfume

Wed, 17 Sep 2008 13:52:29 +0000

Masterpieces of the Perfume Industry

Mon, 14 Apr 2008 17:31:49 +0000

This comprehensive book reviews 50 years of creativity around the most beautiful perfume bottles in the world. 557 photos illustrate the very close connection between each fragrance and its packaging. The author has devoted 20 years of research to produce this reference book, which will be particularly prized by collectors and art lovers.

Nature's Scents: Harnessing the Powers of Aroma for Health & Well-being

Fri, 28 Mar 2008 09:34:13 +0000

Most of us are aware that scents can actually change the way we feel, but, increasingly there is also a growing appreciation of the truly remarkable ability of fragrances to respond to our specific mental, physical and spiritual needs.

Common Fragrance and Flavor Materials: Preparation, Properties and Uses

Fri, 28 Mar 2008 09:27:02 +0000

"...The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula, physical data, odor and flavor descriptions, uses, and a number of processes for the larger scale production of chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are an invaluable and timely addition."

Parfumer and Flavorist

Specialty Aroma Chemicals in Flavors and Fragrances

Fri, 28 Mar 2008 09:20:14 +0000

The prime objective of this book is to provide information on aroma compounds, their sensory properties, stability, occurence in nature, applications, use levels, chemical interactions and the relationship between structure and organoleptic properties. With this knowledge, perfumers and flavorists can more carefully select specific aroma compounds to create and duplicate a desired composition, which is close to nature, acceptable to consumers and economically competitive in the market.

Advances in Flavours and Fragrances: From the Sensation to the Synthesis (Special Publication)

Fri, 28 Mar 2008 09:18:41 +0000

The chemistry of flavors and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as stricture-activity relationships; analytical techniques; natural products and essential oils; and organic and bio-organic chemistry are discussed, along with flavours and foods. "Advances in Flavours and Fragrances: From the Sensation to the Synthesis" will be a welcome addition to the book shelves of all practitioners with a common interest in this fascinating area.

(Source Amazon.com)

Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance

Thu, 27 Mar 2008 18:29:58 +0000

As the author notes, it is very odd that the term vanilla has come to represent plainness and simplicity. It only shows how much we have learned to take for granted the rare and complex flavor and perfume of the seedpods of this highly prized orchid. Although the origins of vanilla are shrouded in pre-Columbian Mexican history, Cortes and his troops became aware of it and chocolate at nearly the same time and introduced Europeans to vanilla's savory and olfactory delights. Rain meticulously traces vanilla's history and manufacture in Mexico and follows its gradual transplantation to other tropical climes. Thanks to hybridization and continuing strong demand for vanilla, plantations have sprung up everywhere the fussy vanilla orchid can flourish and wherever there is sufficient hand labor to cultivate it. Country by country, Rain outlines the history of vanilla production, the economic impact of its processing, and the unique local characteristics of each area's vanilla. Illustrations supplement the text, and recipes appear in sidebars from both historic and contemporary