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Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach by Sreeraj Gopi at Abbey's Bookshop,
Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach
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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

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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:   , , ,
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:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active

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.

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