05269nam 2200673Ia 450 991101979770332120200520144314.09786610212996978128021299412802129939781444305517144430551497814051480781405148071(CKB)1000000000342078(EBL)238371(OCoLC)475948056(SSID)ssj0000120541(PQKBManifestationID)11141409(PQKBTitleCode)TC0000120541(PQKBWorkID)10102324(PQKB)11366259(MiAaPQ)EBC238371(PPN)14039561X(Perlego)2755324(EXLCZ)99100000000034207820040502d2005 uy 0engur|n|---|||||txtccrChemistry and technology of flavors and fragrances /edited by David J. RoweOxford Blackwell20051 online resource (352 p.)Description based upon print version of record.9781405114509 1405114509 Includes bibliographical references and index.Half title; Title; Contents; Contributors; Preface; 1 Introduction, David J. Rowe; 1.1 History: in the beginning; 1.2 The classical world; 1.3 The mediaeval world; 1.4 From the Renaissance to the Enlightment; 1.5 The industrial age; 1.6 The post-war world; 1.6.1 Technical factors; 1.6.2 Social factors; 1.7 The future; 1.8 The structure of the flavour and fragrance industry; 1.9 A note on regulations; 1.10 A note on quality; References; 2 Identification of Aroma Chemicals, Neil C. Da Costa and Sanja Eri; 2.1 Introduction; 2.2 Isolation of aroma chemicals; 2.2.1 Solvent extraction2.2.2 Steam distillation methods2.2.3 Headspace techniques; 2.2.4 Direct thermal desorption (DTD); 2.2.5 Sorptive techniques; 2.3 Gas chromatography-olfactometry; 2.4 Techniques for identification of aroma compounds; 2.5 A case study: Generessence®; 2.5.1 Sample preparation; 2.5.2 Valencia orange; 2.5.3 Roast chicken; 2.5.4 Narcissus; 2.5.5 Post-analysis work; References; 3 Flavor Generation in Food, Liam O'Hare and John Grigor; 3.1 Introduction; 3.2 Taste and aroma; 3.3 Cooked meat; 3.3.1 Flavour precursors; 3.3.2 Influence of method of cooking; 3.4 Cheese3.4.1 Lactose and citrate fermentation3.4.2 Protein degradation; 3.4.3 Lipid degradation; Acknowledgements; References; 4 Aroma Chemicals I: C, H, O Compounds, David J. Rowe; 4.1 Introduction; 4.2 Alcohols; 4.2.1 Saturated alkyl alcohols; 4.2.2 Unsaturated alkyl alcohols; 4.2.3 Complex fragrance alcohols; 4.2.4 Aromatic and aralkyl alcohols; 4.2.5 Phenolics; 4.3 Acids; 4.3.1 Saturated aliphatic acids; 4.3.2 Unsaturated acids; 4.3.3 Aromatic acids; 4.4 Esters; 4.4.1 Saturated esters; 4.4.2 Unsaturated esters; 4.4.3 Aromatic esters; 4.4.4 Lactones - gamma and delta; 4.4.5 Synthesis of esters4.5 Aldehydes4.5.1 Aliphatic aldehydes; 4.5.2 Unsaturated aldehydes; 4.5.3 Acetals; 4.5.4 Aromatics; 4.5.5 Nitriles; 4.6 Ketones; 4.6.1 Carotenoids, ionones, irones, damascones and related compounds; 4.7 Hydrocarbons; Acknowledgements; References; 5 Aroma Chemicals II: Heterocycles, Michael Zviely; 5.1 Introduction; 5.2 Introduction to heterocyclic compounds; 5.2.1 Terminology of heterocycles; 5.2.2 Non-aromatic heterocyclic compounds; 5.3 Oxygen-containing heterocyclic aroma chemicals; 5.4 Heterocyclic compounds containing nitrogen and/or sulfur; References6 Aroma Chemicals III: Sulfur Compounds, Simon B. Jameson6.1 Thiols and thioesters; 6.2 Acyclic sulfides and polysulfides; 6.3 Saturated heterocyclic sulfur compounds; 6.4 Quality and stability; Acknowledgements; References; Bibliography; Websites; 7 Aroma Chemicals IV: Musks, Philip Kraft; 7.1 Introduction; 7.2 Natural musks; 7.3 Nitro musks; 7.4 PCM - Polycyclic aromatic musks; 7.5 Evolution of the industrial synthesis of macrocycles; 7.6 Modern macrocyclic musks; 7.7 New musk structures; Acknowledgements; References; 8 Aroma Chemicals V: Natural Aroma Chemials, John Margetts8.1 IntroductionModern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. From the identification and synthesis of materials such as cinnamaldehyde and vanillin in the 19th Century to the current application of advanced analytical techniques for identification of trace aroma compounds present in natural materials, the flavour and fragrance industry has developed as a key part of the worldwide specialty chemicals industry. With contributions mainlFlavorAnalysisOdorsFlavorAnalysis.Odors.664.5Rowe David J(David John),1958-881271MiAaPQMiAaPQMiAaPQBOOK9911019797703321Chemistry and technology of flavors and fragrances1968202UNINA01562nam0 22003613i 450 VAN0028294520251113115014.173N978331956363320241114d2017 |0itac50 baengCH|||| |||||i e bcrBiogeography of Mycorrhizal SymbiosisLeho Tedersoo editorChamSpringer2017X, 566 p.ill.24 cm001VAN000748522001 Ecological StudiesAnalysis and Synthesis210 Berlin [etc.]Springer1978-230CHChamVANL001889581.7Ecologia vegetale, piante caratteristiche di specifici ambienti22579.5Funghi. Micologia22578.01Tassonomia22TedersooLehoVANV236080Springer <editore>VANV108073650ITSOL20251114RICAhttps://link.springer.com/openurl?genre=book&isbn=978-3-319-56363-3E-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHEIT-CE0101VAN17NVAN00282945BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 178 17BIB178/66 66 20241114 Biogeography of Mycorrhizal Symbiosis1993971UNICAMPANIA