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Common fragrance and flavor materials : preparation, properties, and uses / Kurt Bauer, Dorothea Garbe, Horst Surburg.

By: Contributor(s): Material type: TextTextPublisher: Weinheim ; New York : Wiley-VCH, 1997Edition: Third completely revised editionDescription: xii, 278 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 3527288503
Subject(s): DDC classification:
  • 23 664.5 B.K.C
LOC classification:
  • TP418 .B38 1997
Contents:
Common Fragrance and Flavor Materials -- Contents -- 1 Introduction -- 1.1 History -- 1.2 Definition -- 1.3 Physiological Importance -- 1.4 Natural, Nature-identical, and Artificial Products -- 1.5 Organoleptic Properties and Structure -- 1.6 Volatility -- 1.7 Thershold Conentration -- 1.8 Odor Description -- 2 Single Fragrance and Flavor Compounds -- 2.1 Aliphatic Compounds -- 2.1.1 Hydrocarbons -- 2.1.2 Alcohols -- 2.1.3 Aldehydes and Acetals -- 2.1.4 Ketones -- 2.1.5 Acids and Esters -- 2.1.6 Miscellaneous Compounds -- 2.2 Acyclic Terpenes -- 2.2.1 Hydrocarbons -- 2.2.2 Alcohols -- 2.2.3 Aldehydes and Acetals -- 2.2.4 Ketones -- 2.2.5 Acids and Esters -- 2.2.5.1 Geranyl and Neryl Esters -- 2.2.5.2 Linalyl and Lavandulyl Esters -- 2.2.6 Miscellaneous Compounds -- 2.3 Cyclic Terpenes -- 2.3.1 Hydrocarbons -- 2.3.2 Alcohols and Ethers -- 2.3.3 Aldehydes and Ketones -- 2.3.4 Esters -- 2.3.5 Miscellaneous Compounds -- 2.4 Other Cycloaliphatic Compounds -- 2.4.1 Alcohols and Ethers -- 2.4.2 Aldehydes -- 2.4.3 Ketones -- 2.4.4 Esters -- 2.5 Aromatic Compounds -- 2.5.1 Hydrocarbons -- 2.5.2 Alcohols and Ethers -- 2.5.3 Aldehydes and Acetals -- 2.5.4 Ketones -- 2.5.5 Esters of Araliphatic Alcohols and Aliphatic Acids -- 2.5.6 Aromatic Acids -- 2.5.7 Esters Derived from Aromatic and Araliphatic Acids -- 2.5.7.1 Benzoates -- 2.5.7.2 Phenylacetates -- 2.5.7.3 Cinnamates -- 2.5.8 Miscellaneous Compounds -- 2.6 Phenols and Phenol Derivatives -- 2.6.1 Phenols, Phenyl Esters, and Phenyl Ethers -- 2.6.2 Phenol Alcohols and theirs Esters -- 2.6.3 Phenol Aldehydes -- 2.6.4 Phenol Ketones -- 2.6.5 Phenolcarboxylates -- 2.7 O- and O,S-Heterocycles -- 2.7.1 Cyclic Ethers -- 2.7.2 Lactones -- 2.7.3 Glycidates -- 2.7.4 Miscellaneous Compounds -- 2.8 N- and N,S-Heterocycles -- 3 Natural Raw Materials in the Flavor and Fragrance Industry -- 3.1 Introduction. 3.2 Isolation of Natural Fragrance and Flavor Concentrates -- 3.2.1 Essential Oils -- 3.2.2 Extracts -- 3.3 Survey of Natural Raw Materials -- 4 Quality Control -- 5 Safety Evaluation and Legal Aspects -- 5.1 Flavoring Substances -- 5.2 Fragrance Compounds -- 6 References -- Formula index -- CAS registry number index -- Subject index.
Summary: This book presents a survey of those natural and synthetic fragrance and flavor materials which are isolated and produced commercially on a relatively large scale because of their organoleptic characteristics. It provides information on their properties, methods employed in their manufacture, and their areas of application
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Books Books Main library B8 Pharmacy ( Pharmaceutical chemistry ) 664.5 B.K.C (Browse shelf(Opens below)) Available 00015919

Includes bibliographical references (pages [227]-254) and indexes.

Common Fragrance and Flavor Materials --
Contents --
1 Introduction --
1.1 History --
1.2 Definition --
1.3 Physiological Importance --
1.4 Natural, Nature-identical, and Artificial Products --
1.5 Organoleptic Properties and Structure --
1.6 Volatility --
1.7 Thershold Conentration --
1.8 Odor Description --
2 Single Fragrance and Flavor Compounds --
2.1 Aliphatic Compounds --
2.1.1 Hydrocarbons --
2.1.2 Alcohols --
2.1.3 Aldehydes and Acetals --
2.1.4 Ketones --
2.1.5 Acids and Esters --
2.1.6 Miscellaneous Compounds --
2.2 Acyclic Terpenes --
2.2.1 Hydrocarbons --
2.2.2 Alcohols --
2.2.3 Aldehydes and Acetals --
2.2.4 Ketones --
2.2.5 Acids and Esters --
2.2.5.1 Geranyl and Neryl Esters --
2.2.5.2 Linalyl and Lavandulyl Esters --
2.2.6 Miscellaneous Compounds --
2.3 Cyclic Terpenes --
2.3.1 Hydrocarbons --
2.3.2 Alcohols and Ethers --
2.3.3 Aldehydes and Ketones --
2.3.4 Esters --
2.3.5 Miscellaneous Compounds --
2.4 Other Cycloaliphatic Compounds --
2.4.1 Alcohols and Ethers --
2.4.2 Aldehydes --
2.4.3 Ketones --
2.4.4 Esters --
2.5 Aromatic Compounds --
2.5.1 Hydrocarbons --
2.5.2 Alcohols and Ethers --
2.5.3 Aldehydes and Acetals --
2.5.4 Ketones --
2.5.5 Esters of Araliphatic Alcohols and Aliphatic Acids --
2.5.6 Aromatic Acids --
2.5.7 Esters Derived from Aromatic and Araliphatic Acids --
2.5.7.1 Benzoates --
2.5.7.2 Phenylacetates --
2.5.7.3 Cinnamates --
2.5.8 Miscellaneous Compounds --
2.6 Phenols and Phenol Derivatives --
2.6.1 Phenols, Phenyl Esters, and Phenyl Ethers --
2.6.2 Phenol Alcohols and theirs Esters --
2.6.3 Phenol Aldehydes --
2.6.4 Phenol Ketones --
2.6.5 Phenolcarboxylates --
2.7 O- and O,S-Heterocycles --
2.7.1 Cyclic Ethers --
2.7.2 Lactones --
2.7.3 Glycidates --
2.7.4 Miscellaneous Compounds --
2.8 N- and N,S-Heterocycles --
3 Natural Raw Materials in the Flavor and Fragrance Industry --
3.1 Introduction. 3.2 Isolation of Natural Fragrance and Flavor Concentrates --
3.2.1 Essential Oils --
3.2.2 Extracts --
3.3 Survey of Natural Raw Materials --
4 Quality Control --
5 Safety Evaluation and Legal Aspects --
5.1 Flavoring Substances --
5.2 Fragrance Compounds --
6 References --
Formula index --
CAS registry number index --
Subject index.

This book presents a survey of those natural and synthetic
fragrance and flavor materials which are isolated and
produced commercially on a relatively large scale because
of their organoleptic characteristics. It provides
information on their properties, methods employed in their
manufacture, and their areas of application

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