Common Fragrance and Flavor Materials: Preparation, Properties and Uses

This 6th edition is thoroughly revised and updated, and now additionally includes all commercially important flavor and fragrance materials that entered the market over the past 10 years. In one handy and up–to–date source, this classic reference surveys those natural and synthetic materials that are commercially available, produced, and used on a relatively large scale, covering their properties, manufacturing methods employed, and areas of application. For this new edition the chapter on essential oils has been completely revised with regard to production volumes, availability, and new product specifications, while new legal issues, such as REACH regulation aspects, are now included. Finally, the CAS registry numbers and physicochemical data of over 350 single substances and 100 essential oils have been updated and revised. INDICE: INTRODUCTION. History. Definition. Physiological Importance. Natural, Nature–Identical, and Artificial Products. Odor and Structure. Volatility. Odor Threshold Concentration. Odor Description. SINGLE FRAGRANCE AND FLAVOR COMPOUNDS. Aliphatic Compounds. Acyclic Terpenes. Cyclic Terpenes. Other Cycloaliphatic Compounds. Aromatic Compounds. Phenol and Phenol Derivatives. O– and O–,S–Heterocycles. NATURAL RAW MATERIALS IN THE FLAVOR AND FRAGRANCE INDUSTRY. Introduction. Isolation of Natural Fragrance and Flavor Concentrates. Survey of Natural Raw Materials. QUALITY CONTROL. SAFETY EVALUATION AND LEGAL ASPECTS. Flavoring Substances. Fragrance Compounds.

• ISBN: 978-3-527-33160-4
• Editorial: Wiley VCH
• Encuadernacion: Cartoné
• Páginas: 376
• Fecha Publicación: 06/04/2016
• Nº Volúmenes: 1
• Idioma: Inglés