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Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability
Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability
Date: 01 Apr 2007, 05:09
Pages:626

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 engineers in the food, flavour, fragrance and pharmaceutical industries and all respective

researchers in academia.


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