Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability
Who Will Find This Book Essential? The following people will find this book very useful: Food scientists, Organic chemists, biotechnologists and microbiologists in Flavour, Fragrance, Food and Pharma Industries; Food scientists in Academia; Market specialists in Flavour and Food Industry; Graduate students in Food Science and Biotechnology Product Description This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and Table of Contents 1.0 The Flavour and Fragrance Industry - Past,Present and Future 2.0 Flavours: the Legal Framework 3.0 Olfaction, where Nutrition, Memory, and Immunity Intersect 4.0 Chemistry of Essential Oils 5.0 Bioactivity of Essential Oils and Their Components 6.0 Citrus Flavour 7.0 Fruits and Vegetables of Moderation Climate 8.0 Tropical Fruit Flavour 9.0 Vanilla 10.0 Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Aging 11.0 Wine Aroma 12.0 The Maillard Reaction: Source of Flavour in Thermally Processed Foods 13.0 Chemical Conversions of Natural Precursors 14.0 Industrial Quality Control 15.0 Advanced Instrumental Analysis and Electronic Noses 16.0 Gas Chromatography - Olfactometry of Aroma Compounds 17.0 Enatioselective and Isotope Analysis - Key Steps to Flavour Authentication 18.0 Flavour Isolation Techniques 19.0 Aroma Recovery by Organophilic Pervaporation 20.0 Encapsulation of Fragranace and Flavours: a Way to Control Odour and Aroma in Consumer Products 20. Creation and Production of Liquid and Dry Flavours 21. Enzymes and Flavour Biotechnology 22 23. Microbial Flavour Production 24. Microbial Processes 25. The Production of Flavours by Plant Cell Cultures 26. Genetic Engineering of Plants and Microbial Cells for Flavour Production Subject Index
Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability
|
