Editors:
Integrated and interdisciplinary approach on the future industrial production of flavours and fragrances and the issues related to this hot topic: How can traditional resources be maintained? Which are new sources that could replace exhausted ones? How can economy match ecology?
The book describes the present state-of-the-art technology, the future use of renewable resources of flavours and the extended use of biotechnology in the future
Includes supplementary material: sn.pub/extras
Buy it now
Buying options
Tax calculation will be finalised at checkout
Other ways to access
This is a preview of subscription content, log in via an institution to check for access.
Table of contents (26 chapters)
-
Front Matter
About this book
This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. The present state-of-the-art technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. A large section is devoted to the description of the renewable resources of flavours: spice plants, fruits from moderate to tropical climates, vegetables, fermented and heated plants. Analytical methods, such as gas chromatography coupled to human or electronic noses or to a mass spectrometer, are outlined and consumer trends, legal and safety aspects are described. Novel renewable resources come from biotechnology. Enzymes, for example, bio-transform cheap substrates to produce flavours de novo; plant cells in culture may serve as a rich resource of genes coding for metabolic activities in transgenic producers. The book will be of great interest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.
Editors and Affiliations
-
FB Chemie, Institut für Lebensmittelchemie, Universität Hannover, Hannover, Germany
Ralf Günter Berger
Bibliographic Information
Book Title: Flavours and Fragrances
Book Subtitle: Chemistry, Bioprocessing and Sustainability
Editors: Ralf Günter Berger
DOI: https://doi.org/10.1007/978-3-540-49339-6
Publisher: Springer Berlin, Heidelberg
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag Berlin Heidelberg 2007
Hardcover ISBN: 978-3-540-49338-9Published: 14 February 2007
Softcover ISBN: 978-3-642-08043-2Published: 14 October 2010
eBook ISBN: 978-3-540-49339-6Published: 06 March 2007
Edition Number: 1
Number of Pages: XVI, 648
Number of Illustrations: 231 b/w illustrations, 5 illustrations in colour
Topics: Organic Chemistry, Industrial Chemistry/Chemical Engineering, Biotechnology, Food Science