Z705500

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Z705500

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Common Fragrance and Flavor Materials: Preparation, Properties and Uses, 5th ed.

ISBN-10:3-52731315-X
ISBN-13:978-3-52731315-0

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General descriptionThis 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.

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publication infoH. Surburg and J. Panten, John Wiley & Sons, 2006, 330 pp., hard cover

Table Of Contents

Table of Contents1. Introduction.
1.1 History.
1.2 Definition.
1.3 Physiological Importance.
1.4 Natural, Nature-identical, and Artificial Products.
1.5 Sensory Properties and Structure.
1.6 Volatility.
1.7 Threshold Concentration.
1.8 Odor Description.
2. Individual Fragrance and Flavor Materials.
2.1 Aliphatic Compounds.
2.1.1 Hydrocarbons.
2.1.2 Alcohols.
2.1.3 Aldehydes and Acetals.
2.1.4 Ketones.
2.1.5 Acids and Esters.
2.1.6 Miscellaneous Compounds.
2.2 Acyclic Terpenes.
2.2.1 Hydrocarbons.
2.2.2 Alcohols.
2.2.3 Aldehydes and Acetals.
2.2.4 Ketones.
2.2.5 Acids and Esters.
2.2.6 Miscellaneous Compounds.
2.3 Cyclic Terpenes.
2.3.1 Hydrocarbons.
2.3.2 Alcohols and Ethers.
2.3.3 Aldehydes and Ketones.
2.3.4 Esters.
2.3.5 Miscellaneous Compounds.
2.4 Other Cycloaliphatic Compounds.
2.4.1 Alcohols and Ethers.
2.4.2 Aldehydes.
2.4.3 Ketones.
2.4.4 Esters.
2.4.5 Miscellaneous Compounds.
2.5 Aromatic Compounds.
2.5.1 Hydrocarbons.
2.5.2 Alcohols and Ethers.
2.5.3 Aldehydes and Acetals.
2.5.4 Ketones.
2.5.5 Esters of Araliphatic Alcohols and Aliphatic Acids.
2.5.6 Aromatic Acids.
2.5.7 Esters Derived from Aromatic and Araliphatic Acids.
2.5.8 Miscellaneous Compounds.
2.6 Phenols and Phenol Derivatives.
2.6.1 Phenols, Phenyl Esters, and Phenyl Ethers.
2.6.2 Phenol Alcohols and their Esters.
2.6.3 Phenol Aldehydes.
2.6.4 Phenol Ketones.
2.6.5 Phenolcarboxylates.
2.7 O-, O,S- and S,S-Heterocycles.
2.7.1 Cyclic Ethers.
2.7.2 Lactones.
2.7.3 Glycidates.
2.7.4 Miscellaneous Compounds.
2.8 N- and N,S-Heterocycles.
3. Natural Raw Materials in the Flavor and Fragrance Industry.
3.1 Introduction.
3.2 Isolation of Natural Fragrance and Flavor Concentrates.
3.2.1 Essential Oils.
3.2.2 Extracts.
3.3 Survey of Natural Raw Materials.
4. Analytical Methods/Quality Control.
5. Safety Evaluation and Legal Aspects.
5.1 Flavoring Substances.
5.2 Fragrance Materials.
6. References.
Formula Index: CAS Registry Number Index.
Subject index.