Modern flavours and fragrances are complex formulated products,
containing blends of aroma compounds with auxiliary materials,
enabling desirable flavours or fragrances to be added to a huge
range of products. From the identification and synthesis of
materials such as cinnamaldehyde and vanillin in the 19th Century
to the current application of advanced analytical techniques for
identification of trace aroma compounds present in natural
materials, the flavour and fragrance industry has developed as a
key part of the worldwide specialty chemicals industry.
With contributions mainly coming from industry based experts,
Chemistry & Technology of Flavours and Fragrances
provides a detailed overview of the synthesis, chemistry and
application technology of the major classes aroma compounds. With
separate chapters covering important technical aspects such as the
stability of aroma compounds, structure – odour relationships
and identification of aroma compounds, this book will be essential
reading for both experienced and graduate level entrants to the
flavour & fragrance industry. It will also serve as an
important introduction to the subject for chemists and
technologists in those industries that use flavours and fragrances,
eg food, cosmetics & toiletries, and household products.
David Rowe is Technical Manager at De Monchy Aromatics Ltd.,
Poole UK
关于作者
Edited by Dr. David Rowe David Rowe is Technical Manager at De Monchy Aromatics Ltd., Poole UK
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