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Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
Pubbl/distr/stampa Oxford, : Blackwell, 2005
Descrizione fisica 1 online resource (352 p.)
Disciplina 664.5
Altri autori (Persone) RoweDavid J <1958-> (David John)
Soggetto topico Flavor - Analysis
Odors
ISBN 1-280-21299-3
9786610212996
1-4443-0551-4
1-4051-4807-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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 extraction
2.2.2 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
3.4.1 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
4.5 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
6 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
8.1 Introduction
Record Nr. UNINA-9910143286103321
Oxford, : Blackwell, 2005
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
Pubbl/distr/stampa Oxford, : Blackwell, 2005
Descrizione fisica 1 online resource (352 p.)
Disciplina 664.5
Altri autori (Persone) RoweDavid J <1958-> (David John)
Soggetto topico Flavor - Analysis
Odors
ISBN 1-280-21299-3
9786610212996
1-4443-0551-4
1-4051-4807-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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 extraction
2.2.2 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
3.4.1 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
4.5 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
6 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
8.1 Introduction
Record Nr. UNISA-996214592703316
Oxford, : Blackwell, 2005
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
Pubbl/distr/stampa Oxford, : Blackwell, 2005
Descrizione fisica 1 online resource (352 p.)
Disciplina 664.5
Altri autori (Persone) RoweDavid J <1958-> (David John)
Soggetto topico Flavor - Analysis
Odors
ISBN 1-280-21299-3
9786610212996
1-4443-0551-4
1-4051-4807-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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 extraction
2.2.2 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
3.4.1 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
4.5 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
6 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
8.1 Introduction
Record Nr. UNINA-9910830632203321
Oxford, : Blackwell, 2005
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
Chemistry and technology of flavors and fragrances [[electronic resource] /] / edited by David J. Rowe
Pubbl/distr/stampa Oxford, : Blackwell, 2005
Descrizione fisica 1 online resource (352 p.)
Disciplina 664.5
Altri autori (Persone) RoweDavid J <1958-> (David John)
Soggetto topico Flavor - Analysis
Odors
ISBN 1-280-21299-3
9786610212996
1-4443-0551-4
1-4051-4807-1
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto 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 extraction
2.2.2 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
3.4.1 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
4.5 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
6 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
8.1 Introduction
Record Nr. UNINA-9910840946003321
Oxford, : Blackwell, 2005
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
Edizione [2nd ed.]
Pubbl/distr/stampa Ames, IA, : Blackwell, 2010
Descrizione fisica 1 online resource (378 p.)
Disciplina 664.07
664.5
Altri autori (Persone) TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T
Soggetto topico Flavor
Flavoring essences
Flavor - Analysis
ISBN 1-282-47219-4
9786612472190
1-61344-882-1
1-4443-1777-6
1-4443-1778-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive
2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods
3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles
4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques
4.8 Advances in bioprocessing
Record Nr. UNINA-9910139536603321
Ames, IA, : Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
Edizione [2nd ed.]
Pubbl/distr/stampa Ames, IA, : Blackwell, 2010
Descrizione fisica 1 online resource (378 p.)
Disciplina 664.07
664.5
Altri autori (Persone) TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T
Soggetto topico Flavor
Flavoring essences
Flavor - Analysis
ISBN 1-282-47219-4
9786612472190
1-61344-882-1
1-4443-1777-6
1-4443-1778-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive
2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods
3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles
4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques
4.8 Advances in bioprocessing
Record Nr. UNISA-996208054503316
Ames, IA, : Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
Edizione [2nd ed.]
Pubbl/distr/stampa Ames, IA, : Blackwell, 2010
Descrizione fisica 1 online resource (378 p.)
Disciplina 664.07
664.5
Altri autori (Persone) TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T
Soggetto topico Flavor
Flavoring essences
Flavor - Analysis
ISBN 1-282-47219-4
9786612472190
1-61344-882-1
1-4443-1777-6
1-4443-1778-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive
2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods
3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles
4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques
4.8 Advances in bioprocessing
Record Nr. UNINA-9910830778803321
Ames, IA, : Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
Food flavour technology [[electronic resource] /] / edited by Andrew J. Taylor and Robert S.T. Linforth
Edizione [2nd ed.]
Pubbl/distr/stampa Ames, IA, : Blackwell, 2010
Descrizione fisica 1 online resource (378 p.)
Disciplina 664.07
664.5
Altri autori (Persone) TaylorA. J <1951-> (Andrew John)
LinforthRobert S. T
Soggetto topico Flavor
Flavoring essences
Flavor - Analysis
ISBN 1-282-47219-4
9786612472190
1-61344-882-1
1-4443-1777-6
1-4443-1778-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Food Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours
1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive
2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods
3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles
4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques
4.8 Advances in bioprocessing
Record Nr. UNINA-9910841193703321
Ames, IA, : Blackwell, 2010
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Practical Analysis of Flavor and Fragrance Materials [[electronic resource]]
Practical Analysis of Flavor and Fragrance Materials [[electronic resource]]
Autore Goodner Kevin
Edizione [1st ed.]
Pubbl/distr/stampa Hoboken, : Wiley, 2011
Descrizione fisica 1 online resource (250 p.)
Disciplina 664.07
664.5
664/.07
Altri autori (Persone) RouseffRussell
Soggetto topico Flavor - Analysis
Flavor -- Analysis
Flavor - Biotechnology
Flavor -- Biotechnology
Flavoring essences - Analysis
Flavoring essences -- Analysis
Chemical & Materials Engineering
Engineering & Applied Sciences
Chemical Engineering
Soggetto genere / forma Electronic books.
ISBN 1-283-17823-0
9786613178237
1-4443-4313-0
1-4443-4314-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Practical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry'
1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical
2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method
3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction
4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA)
5.3 Principal Component Analysis (PCA)
Record Nr. UNINA-9910139623203321
Goodner Kevin  
Hoboken, : Wiley, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Practical Analysis of Flavor and Fragrance Materials [[electronic resource]]
Practical Analysis of Flavor and Fragrance Materials [[electronic resource]]
Autore Goodner Kevin
Edizione [1st ed.]
Pubbl/distr/stampa Hoboken, : Wiley, 2011
Descrizione fisica 1 online resource (250 p.)
Disciplina 664.07
664.5
664/.07
Altri autori (Persone) RouseffRussell
Soggetto topico Flavor - Analysis
Flavor -- Analysis
Flavor - Biotechnology
Flavor -- Biotechnology
Flavoring essences - Analysis
Flavoring essences -- Analysis
Chemical & Materials Engineering
Engineering & Applied Sciences
Chemical Engineering
ISBN 1-283-17823-0
9786613178237
1-4443-4313-0
1-4443-4314-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Practical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry'
1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical
2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method
3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction
4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA)
5.3 Principal Component Analysis (PCA)
Record Nr. UNINA-9910830042703321
Goodner Kevin  
Hoboken, : Wiley, 2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui