Flavors and Fragrances : chemistry, bioprocessing and sustainability berger, ralf günter (ed.)

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Flavors and Fragrances : chemistry, bioprocessing and sustainability berger, ralf günter (ed.) 1st edition.
Hardcover edition 2007, 2007, xvi,
648 pages. 236 illus., 5 in color.,

Flavours and Fragrances is an introduction to 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.



  1. The flavour and fragrance industry�past, present and future
  2. Flavours: the legal framework
  3. Olfaction, where nutrition, memory and immunity intersect
  4. Chemistry of essential oils
  5. Bioactivity of essential oils and their components
  6. Citrus flavour
  7. Fruits and vegetables of moderate climate
  8. Tropical fruit flavour
  9. Vanilla
  10. Flavour of spirit drinks: raw materials, fermentation, distillation, and ageing
  11. Wine aroma
  12. The Maillard Reaction: source of flavour in thermally processed foods
  13. Chemical conversions of natural precursors
  14. Industrial quality control
  15. Advanced instrumental analysis and electronic noses
  16. Gas chromatography-olfactometry of aroma compounds
  17. Enantioselective and isotope analysis�key steps to flavour authentication
  18. Flavour-isolation techniques
  19. Aroma recovery by organophilic pervaporation
  20. Encapsulation of fragrances and flavours: a way to control odour and aroma in consumer products
  21. Creation and production of liquid and dry flavours
  22. Enzymes and flavour biotechnology
  23. Microbial flavour production
  24. Microbial processes
  25. The production of flavours by plant cell cultures
  26. Genetic engineering of plants and microbial cells for flavour production



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