Chemistry and Technology of Flavors and Fragrances provides a comprehensive overview of the scientific principles, chemical composition, and industrial applications of flavor and fragrance materials. The book examines the identification and characterization of aroma compounds, the formation of flavors in food systems, and the chemistry of major classes of aroma chemicals, including oxygenated compounds, heterocyclic compounds, sulfur-containing compounds, musks, and naturally occurring aroma substances. It explores the molecular basis of taste, odor, and sensory perception, as well as the stability and performance of flavor and fragrance ingredients. The text also discusses rational odorant design and modern approaches to developing new aroma compounds. Practical applications in the flavor, food, cosmetic, and perfume industries are presented throughout. This book serves as a valuable reference for chemists, flavorists, perfumers, food scientists, and professionals involved in the development and manufacture of flavor and fragrance products.

Ngôn ngữ:	eng
Tác giả:	Rowe, David J.
Thông tin nhan đề:	Chemistry and Technology of Flavors and Fragrances
Nhà xuất bản:	Blackwell Publishing Ltd.
Loại hình:	Giáo trình sách, tham khảo / Bộ sưu tập: Công nghệ Hóa
Mô tả vật lý:	336p.
Năm xuất bản:	2005