Diese Website verwendet Cookies und ähnliche Technologien. Dabei handelt es sich um kleine Textdateien, die auf eurem Computer gespeichert und ausgelesen werden. Indem ihr auf "Alles akzeptieren" klickt, stimmt ihr der Verarbeitung von Daten, der Erstellung und Verarbeitung von individuellen Nutzungsprofilen über Websites und über Partner und Geräte hinweg sowie der Übermittlung eurer Daten an Drittanbieter zu, die eure Daten teilweise in Ländern außerhalb der Europäischen Union verarbeiten (GDPR Art. 49). Einzelheiten hierzu findet ihr in den Datenschutzhinweisen. Die Daten werden für Analysen und für eigene Zwecke Dritter verwendet. Weitere Informationen, auch über die Datenverarbeitung durch Drittanbieter und die Möglichkeit des Widerrufs, findet ihr in den Einstellungen und in unseren Datenschutzhinweisen. Hier könnt ihr mit den notwendigen Tools fortfahren.
- Verlag: Wiley-VCH
- Autor: Sreeraj Gopi
- Artikel-Nr.: KNV96101230
- ISBN: 9783527347087
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.