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Home > Mathematics and Science Textbooks > Chemistry > Organic chemistry > Recent Development in Flavour and Fragrance Chemistry: Third International Symposium
Recent Development in Flavour and Fragrance Chemistry: Third International Symposium

Recent Development in Flavour and Fragrance Chemistry: Third International Symposium


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About the Book

Contains the proceedings of the Third International Symposium on Flavors and Fragrances and builds on the success of its two predecessors. It provides an overview of recent advances in the analysis and biosynthesis of flavours and fragrances. Scientists in such disciplines as the development and manufacture of soaps, perfumes, cosmetics and food flavourings should find this work a valuable source of up-to-date information. Topics covered include novel fragrance substances, biosynthesis of flavour and fragrance compounds and odour research. This work should be of interest to all whose wishing to further their knowledge of flavours and fragrances.

Table of Contents:
Part 1 Fragrance chemistry: asymmetric terpene synthesis; some highlights of H&R research - a review of nearly 120 years of research at Haarmann & Reimer; synthesis of new floral fragrance substances supported by molecular modelling; isolation, synthesis and olfactory properties of new compounds from essential oils; bio-organic methods in synthesis of bioactive terpenes and other natural products; investigation of volatiles from flowers - analytical and olfactory aspects; the essential oil constituents of some useful plants from China; new perfume compositions containing novel fragrance ingredients. Part 2 Flavour chemistry: formation of flavour compounds by Maillard reaction; flavour chemistry of meat volatiles - new results on flavour components from beef, pork, and chicken; thermal generation of flavour compounds from thiamin and various amino acids; synthesis of new flavour constituents. Part 3 Biochemistry: the biosynthesis of thujane monoterpenes; the biochemistry and molecular genetics of olfactory signal transduction; hydrolytic flavour release from non-volatile precursors in fruits, wines and some other plant-derived foods; the enzymatic and fermentative production of lactones and their use in natural flavours.


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Product Details
  • ISBN-13: 9783527285358
  • Publisher: Wiley-VCH Verlag GmbH
  • Publisher Imprint: Wiley-VCH Verlag GmbH
  • Height: 94 mm
  • Width: 66 mm
  • ISBN-10: 3527285350
  • Publisher Date: 28 Dec 1992
  • Binding: Hardback
  • Sub Title: Third International Symposium


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