Common Fragrance and Flavor Materials
Seiten
2001
|
4th Revised edition
Wiley-VCH Verlag GmbH (Hersteller)
978-3-527-60020-5 (ISBN)
Wiley-VCH Verlag GmbH (Hersteller)
978-3-527-60020-5 (ISBN)
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Presents a survey of natural and synthetic fragrance and flavor materials which are available, produced and used. This book also presents the important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics. It provides information on their properties, and manufacture methods.
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. "...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." - 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.
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. "...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." - 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.
| Verlagsort | Weinheim |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Chemie |
| ISBN-10 | 3-527-60020-5 / 3527600205 |
| ISBN-13 | 978-3-527-60020-5 / 9783527600205 |
| Zustand | Neuware |
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