LEADER 05152nam 2200613Ia 450 001 996214592703316 005 20170809173720.0 010 $a1-280-21299-3 010 $a9786610212996 010 $a1-4443-0551-4 010 $a1-4051-4807-1 035 $a(CKB)1000000000342078 035 $a(EBL)238371 035 $a(OCoLC)475948056 035 $a(SSID)ssj0000120541 035 $a(PQKBManifestationID)11141409 035 $a(PQKBTitleCode)TC0000120541 035 $a(PQKBWorkID)10102324 035 $a(PQKB)11366259 035 $a(MiAaPQ)EBC238371 035 $a(PPN)14039561X 035 $a(EXLCZ)991000000000342078 100 $a20040502d2005 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aChemistry and technology of flavors and fragrances$b[electronic resource] /$fedited by David J. Rowe 210 $aOxford $cBlackwell$d2005 215 $a1 online resource (352 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-1450-9 320 $aIncludes bibliographical references and index. 327 $aHalf 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 extraction 327 $a2.2.2 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 Cheese 327 $a3.4.1 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 esters 327 $a4.5 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; References 327 $a6 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 Margetts 327 $a8.1 Introduction 330 $aModern 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 mainl 606 $aFlavor$xAnalysis 606 $aOdors 615 0$aFlavor$xAnalysis. 615 0$aOdors. 676 $a664.5 701 $aRowe$b David J$g(David John),$f1958-$0881271 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996214592703316 996 $aChemistry and technology of flavors and fragrances$91968202 997 $aUNISA LEADER 01640nam 2200373 450 001 9910702667103321 005 20141001080556.0 035 $a(CKB)5470000002429516 035 $a(OCoLC)891714815 035 $a(EXLCZ)995470000002429516 100 $a20141001d2014 ua 0 101 0 $aeng 135 $aurmn||||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aAdministrative investigation conduct prejudicial to the government and interference of a VA official for the financial benefit of a contractor Veterans Health Administration, Procurement & Logistics Office, Washington, DC /$fDepartment of Veterans Affairs, Office of Inspector General 210 1$aWashington, DC :$cDepartment of Veterans Affairs, Office of Inspector General,$d2014. 215 $a1 online resource (80 pages) 300 $aTitle from title screen (viewed Oct. 1, 2014). 300 $a"September 26, 2014." 300 $a"Report no. 13-03065-304." 606 $aPublic contracts$xCorrupt practices$zUnited States 606 $aConflict of interests$zUnited States 606 $aCorruption investigation$zUnited States 615 0$aPublic contracts$xCorrupt practices 615 0$aConflict of interests 615 0$aCorruption investigation 801 0$bGPO 801 1$bGPO 906 $aBOOK 912 $a9910702667103321 996 $aAdministrative investigation conduct prejudicial to the government and interference of a VA official for the financial benefit of a contractor Veterans Health Administration, Procurement & Logistics Office, Washington, DC$93116376 997 $aUNINA