Common Fragrance and Flavor Materials
Wiley-VCH (Verlag)
978-3-527-31315-0 (ISBN)
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Das Buch bietet einen Überblick über jene Riech- und Aromastoffe, die für die industrielle Produktion sowie für die Geruchs- und Geschmacksrezeption von Bedeutung sind. Der Leser findet Angaben zu Eigenschaften, Herstellungsverfahren und Anwendung dieser Verbindungen. Natürliche und naturidentische Stoffe werden ebenso wie künstliche berücksichtigt.
Get a good start in flavor and fragrance chemistry!
This book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in their manufacture, and their areas of application. This is the 5th edition of the classic "Bauer-Garbe".
...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
...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information. - Euromaterials
Horst Surburg studied chemistry at Kiel University, and joined Haarmann & Reimer (now Symrise) in Holzminden, Germany, in 1980. He originally researched natural chemical materials, before specializing in the synthesis of aromatic and cosmetic substances, as well as developing methods for their production. Since 2002 Dr. Surburg has been head of the Synthesis department within the corporate R&D at Symrise. He has been a co-author of Common Fragrance and Flavor Materials since 1990. Johannes Panten studied chemistry at Kiel University, before joining the R&D department at DRAGOCO (now Symrise) in Holzminden, Germany, in 1991. His main research areas are the synthesis of aromatic substances, as well as developing methods for their manufacture. Since 2002 Dr. Panten has been head of the New Molecules Fragrances department at Symrise.
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
"Ein Buch, in dem die gängigen und häufig eingesetzten Duftstoffe ausführlich aber doch kompakt zusammengestellt sind. Für Spezialisten und Bibliotheken ein wichtiges Standardwerk."
Der Aufschluss - Zeitschrift für Mineralogie und Geologie
"...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 volume 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 invaluable and timely additions." - Perfumer and Flavorist
"...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information." - Euromaterials
"In the meanwhile this book is a classical wide-spread and well-known publication for everybody involved or interested in flavor and fragrance and for individuals active in perfume and flavor applications, for example food technologists, chemists and even laymen." - Advances in Food Sciences
"...This book provides a lot of useful information in one place, and it is an especially good resource for somebody just entering the flavor and fragrance industry." - Journal of Medical Chemistry
"You ll find much information in this book not found in other works." - Foster s Herb Business Bulletin
"Particular useful for natural product chemists, those in the product development and the curios." - Herbalgram
| Sprache | englisch |
|---|---|
| Maße | 170 x 240 mm |
| Gewicht | 706 g |
| Themenwelt | Naturwissenschaften ► Chemie |
| Schlagworte | Aromastoffe • Aromastoffe, Riechstoffe, Kosmetika • Ätherische Öle • Chemie • Chemistry • Duft / Duftstoffe • Duftstoff • Flavor, Perfume & Cosmetic Science • Flavor, Perfume & Cosmetic Science • Food Science & Technology • Food Science & Technology • Geschmacksstoff • Lebensmittelforschung u. -technologie • Methods - Synthesis & Techniques • Methods - Synthesis & Techniques • Organic Chemistry • Organische Chemie • Organische Chemie / Methoden, Synthesen, Verfahren |
| ISBN-10 | 3-527-31315-X / 352731315X |
| ISBN-13 | 978-3-527-31315-0 / 9783527313150 |
| Zustand | Neuware |
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