Natural Flavours, Fragrances, and Perfumes
143,97 €*
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ISBN-13:
9783527347087
Veröffentl:
2023
Erscheinungsdatum:
01.04.2023
Seiten:
256
Autor:
Sreeraj Gopi
Gewicht:
628 g
Format:
246x173x18 mm
Sprache:
Englisch
Beschreibung:
This book presents novel ideas in the processes involved in producing plant derived functional products from characteristic flavors arising as of complex interactions between hundreds of molecules to the physiological variables affecting flavor perception, highlighting the production and analysis techniques. Some chapters focus on the biosynthesis and metabolic pathways for the development of functional products of natural origin from plants. Additional chapters focus on the advances in flavor science and technology in the field of effective delivery of flavor materials, challenges in their retention and release.
Chapter 1 - Natural product diversity and its biomolecular aspects in flavors and fragrancesChapter 2 - Biogenesis of plant derived flavour compoundsChapter 3 - A sense of design: Pathway unravelling and rational metabolic flow switching for the production of novel flavour materialChapter 4 - Flavor technology and flavor delivering systemChapter 5 - Flavor signatures of beverages and confectionariesChapter 6 - Flavor biochemistry of fermented alcoholic beveragesChapter 7 - The resinoids: Their chemistry and usesChapter 8 - Seasoning, Herbs and spicesChapter 9 - Regulatory aspects for flavour and fragrance materialsChapter 10 - Sensory science and its perceptual propertiesChapter 11 - Challenges of sensory science: Retention and releaseChapter 12 - Virtual screening: An insilico approach to flavour compoundsChapter 13 - End point: A sensory perception of future
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