Flavours and fragrances
著者
書誌事項
Flavours and fragrances
（Special publication / Royal Society of Chemistry, no.214）
Royal Society of Chemistry, c1997
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注記
Includes bibliography and index
内容説明・目次
内容説明
Flavours and Fragrances pulls together authoritative contributions from leading figures in diversified fields and organisations in the areas of flavour and fragrances. Representing both industry and academia, the contributors share a common interest in the chemical senses of taste and smell. The subject matter covered in the book is wide ranging. Topics covered include the biochemistry and neurophysiology of olfaction, the relationship between odour and molecular structure, the analytical techniques used in identification of active molecules, the biogenesis of flavour and fragrance ingredients, their synthesis on laboratory scale and on manufacturing scale, and the formation of flavours both in cooking processes and using biotechnology. Throughout the book, chemistry is always the focal point and central discipline. Flavours and Fragrances is a must for researchers, professionals, and postgraduate scientists from all areas of chemistry with an interest in this field, providing a state-of-the-art account of developments around the world.
目次
- Chemoreception & Structure Activity Relationships: Toward a Rational Structure-Function Analysis of Odour Molecules: The Olfactory Receptor TM4 Domain
- The Impact of Recombinant DNA-Technology on the Flavour and Fragrance Industry
- The Design and Synthesis of Novel Mugent Materials
- Aura of Aroma: A Novel Technology to Study the Emission of Fragrance from the Skin
- Dependence of Intensity of Musk Odour on the Energy Gap between Frontier and Molecular Orbitals
- Essential Oils and Analytical: Derivatized Cyclodextrines in Enantiomer GC Separation of Volatiles
- Production, Chemistry and Sensory Properties of Natural Isolates
- An Odour Sensing System for Use in Measuring Volatiles in Flavours and Frangrances
- The Aromatic Resins
- Studies Towards Structure Determination of Substituted Pyrazines
- Flavours: Generation of Taste through (Redox) Biocatalysis
- The Maillard Reaction in Flavour Formation
- Relationships between Sensory Time-Intensity Measurements and in Nose Concentration of Volatiles
- Organic Chemistry: Synthesis and Odour Properties of Chiral Fragrance Chemicals
- In Search of Nascent Musks ... Or Not!
- Synthesis and Application of Thiocarbonyl Compounds
- Heteropolyacids and Related Compounds as Catalysts for Fine Chemicals Synthesis.
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