Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach

— —

Sreeraj Gopi Nimisha Pulikkal Sukumaran

Natural Flavours, Fragrances, and Perfumes

Chemistry, Production, and Sensory Approach

Sreeraj Gopi, Nimisha Pulikkal Sukumaran, Joby Jacob , Sabu Thomas (Mahatma Gandhi University)

$257.95

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Blackwell Verlag GmbH
29 March 2023

Other technologies & applied sciences

Natural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances

The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer’s experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes.

Natural Flavours, Fragrances and Perfumes offers a comprehensive look at the sensory sciences necessary to produce the most appealing olfactory responses derived from natural resources for consumers – from the analysis and biomolecular aspects of natural products to the processing and isolation of desired products, from the perceptual properties to regulatory aspects. Specifically, the book presents novel approaches to the processes involved in producing plant-derived functional products by examining how characteristic flavors arise due to complex interactions between hundreds of molecules, as well as studying the physiological variables that affect flavor perception.

Natural Flavours, Fragrances, and Perfumes readers will also find:

Insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprints Chapters devoted to biosynthesis and metabolic pathways for the development of household products composed of organic materials Additional chapters on the advances in flavor science, on technological advances in the effective delivery of flavor, and challenges in the retention and release of flavor

Natural Flavours, Fragrances, and Perfumes is a useful reference for chemists of all kinds, food scientists, biotechnologists, and perfumers, as well as those studying in these fields.

Edited by: Sreeraj Gopi, Nimisha Pulikkal Sukumaran, Joby Jacob, Sabu Thomas (Mahatma Gandhi University)
Imprint: Blackwell Verlag GmbH
Country of Publication: Germany
Dimensions: Height: 244mm, Width: 170mm, Spine: 15mm
Weight: 652g
ISBN: 9783527347087
ISBN 10: 3527347089
Pages: 256
Publication Date: 29 March 2023
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Chapter 1 - Natural Product diversity and its biomolecular aspects Chapter 2 - Sensory science and its perceptual properties Chapter 3 - Flavor technology and flavor delivery systems Chapter 4 - Identification and comprehensive characterization of plant volatiles Chapter 5 - Multidimensional chromatography techniques for sensory fingerprints Chapter 6 - Flavor signatures of beverages and confectionaries Chapter 7 - Molecular complexities in aroma chemistry and perfumes Chapter 8 - Recent advances in the processing of aromatic plants Chapter 9 - Biogenesis of plant derived aroma compounds Chapter 10 - A Sense of design: Pathway unravelling and rational metabolic-flow switching for the production of novel materials Chapter 11 - The Resinoids: Their chemistry and uses Chapter 12 - Seasonings, herbs and spices Chapter 13 - Flavor biochemistry of fermented alcoholic beverages Chapter 14 - Regulatory aspects for flavor and fragrance materials Chapter 15 - Challenges of sensory science: retention and release Chapter 16 - Virtual screening: an insilico approach to aroma compounds Chapter 17 - Endpoint: A sensory perception of the future

Sreeraj Gopi, PhD, Chemical Faculty, Gdansk University of Technology, Gdansk, Poland and Overseas Expert Professor - Shanghai University, China . Nimisha Pulikkal Sukumaran is a Senior Development Scientist at Aurea Biolabs (P) LTD, Cochin India. Joby Jacob, PhD, is a R&D Manager at Aurea Biolabs (P) LTD, Cochin India. Sabu Thomas, PhD, serves as the Vice Chancellor of Mahatma Gandhi University, Kottayam, India. He is a Professor of Polymer Science and Engineering at the School of Chemical Sciences. He is also a Professor and the founding Director of International and Inter University Center for Nanosciecne and Nanotechnology at Mahatma Gandhi University.

AUSTRALIA-WIDE LOW FLAT RATE $9.90

Natural Flavours, Fragrances, and Perfumes

Chemistry, Production, and Sensory Approach

Sreeraj Gopi, Nimisha Pulikkal Sukumaran, Joby Jacob , Sabu Thomas (Mahatma Gandhi University)

$257.95

Hardback

See Also

Contact Abbeys

Contact Galaxy

Contact Language

Contact Us

About ABBEY'S