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Common Fragrance and Flavor Materials: Preparation, Properties and Uses

Fri, 28 Mar 2008 10:27:02 +0100

"...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 10:20:14 +0100

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 10:18:41 +0100

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)