2007

Flavours and Fragrances

Chemistry, Bioprocessing and Sustainability

Editors:

ISBN: 978-3-540-49338-9 (Print) 978-3-540-49339-6 (Online)

Table of contents (26 chapters)

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  1. Front Matter

    Pages I-XVI

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    Book Chapter

    Pages 1-14

    The Flavour and Fragrance Industry—Past, Present, and Future

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    Book Chapter

    Pages 15-24

    Flavours: the Legal Framework

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    Pages 25-41

    Olfaction, where Nutrition, Memory and Immunity Intersect

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    Pages 43-86

    Chemistry of Essential Oils

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    Pages 87-115

    Bioactivity of Essential Oils and Their Components

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    Pages 117-134

    Citrus Flavour

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    Pages 135-187

    Fruits and Vegetables of Moderate Climate

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    Pages 189-201

    Tropical Fruit Flavour

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    Pages 203-217

    Vanilla

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    Pages 219-239

    Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing

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    Pages 241-267

    Wine Aroma

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    Pages 269-283

    The Maillard Reaction: Source of Flavour in Thermally Processed Foods

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    Book Chapter

    Pages 285-301

    Chemical Conversions of Natural Precursors

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    Pages 303-312

    Industrial Quality Control

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    Pages 313-361

    Advanced Instrumental Analysis and Electronic Noses

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    Book Chapter

    Pages 363-378

    Gas Chromatography—Olfactometry of Aroma Compounds

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    Book Chapter

    Pages 379-407

    Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication

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    Pages 409-426

    Flavour-Isolation Techniques

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    Pages 427-437

    Aroma Recovery by Organophilic Pervaporation

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    Book Chapter

    Pages 439-455

    Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products

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