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Common Fragrance and Flavor Materials: Preparation, Properties and Uses: Book by Kurt Bauer

Common Fragrance and Flavor Materials: Preparation, Properties and Uses

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ISBN: 9783527303649    Publisher: Wiley-VCH Verlag GmbH Year of publishing: 2001     Format:  Hardback No of Pages: 304        Language: English
Get a good start in flavour and fragrance chemistry! This book presents a survey of those natural and synthetic fragrance and flavour materials which are commercially available, produced and used on a relatively...Read more
Get a good start in flavour and fragrance chemistry! This book presents a survey of those natural and synthetic fragrance and flavour materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavour compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in their manufacture, and their areas of application. 'The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavour compounds. Names, molecular formula, physical data, odour and flavour descriptions, uses, and a number of processes for the larger scale production of chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are an invaluable and timely addition.' - "Parfumer and Flavorist". '...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information.
- "Euromaterials".
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Review:
...The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula,...Read more
...The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula, physical data, odor and flavor descriptions, uses, and a number of processes for the larger volume chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are invaluable and timely additions." -- Perfumer and Flavorist "...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information." -- Euromaterials "...meanwhile this book is a classical wide--spread and well--known publication for everybody involved or interested in flavor and fragrance and for individuals active in perfume and flavor applications, for example food technologists and chemists." -- Advances in Food Sciences "...This book provides a lot of useful information in one place, and it is an especially good resource for somebody just entering the flavor and fragrance industry." -- Journal of Medical Chemistry "You-ll find much information in this book not found in other works." -- Foster-s Herb Business Bulletin "Particular useful for natural product chemists, those in the product development and the curios." -- Herbalgram
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