000			03982aam a2200409 i 4500
999			_c12498 _d12498
001			9939963533602122
005			20210222144634.0
008			970604s1997 gw a b 001 0 eng
010			_a 97022233
020			_a3527288503
035			_a(OCoLC)37107052
035			_a(WU)3996353-uwmadisondb
035			_a(EXLNZ-01UWI_NETWORK)999823495902121
040			_aDLC _beng _cDLC _dC#P _dEG-NcFUE _erda
049			_aGZMA
050	0	0	_aTP418 _b.B38 1997
082	0	4	_223 _a664.5 _bB.K.C
100	1		_aBauer, Kurt. _eAuthor
245	1	0	_aCommon fragrance and flavor materials : _bpreparation, properties, and uses / _cKurt Bauer, Dorothea Garbe, Horst Surburg.
250			_aThird completely revised edition.
264		1	_aWeinheim ; _aNew York : _bWiley-VCH, _c1997.
300			_axii, 278 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages [227]-254) and indexes.
505	0		_a 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.
520			_aThis 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
650		0	_aFlavoring essences.
650		0	_aEssences and essential oils.
650		0	_aOdors.
700	1		_aGarbe, Dorothea. _eAuthor
700	1		_aSurburg, Horst.
942			_2ddc _cBK