Chemistry and Technology of Flavor

Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavoursor fragrances to be added to a huge range of products. From the identification and synthesis of materials such as vanillin in the 19th Century, to the currentapplication of advanced analytical techniques for identification of trace aroma compounds present in natural materials, the flavour and fragrance industry hasdeveloped as a key part of the worldwide specialty chemicals industry. Despite the industrys importance, most recruits have minimal exposure to flavours and fragrances before recruitment. Aimed at helping those recruits achieve a rapid and comprehensive understanding of the industry, this book provides a detailed overview of the synthesis, chemistry and application technology of aroma compounds.

Author: Rowe
Publisher: John Wiley & Sons
Published: 10/26/2004
Pages: 352
Binding Type: Hardcover
Weight: 1.82lbs
Size: 10.00h x 7.00w x 0.81d
ISBN: 9781405114509

About the Author
Edited by Dr. David RoweDavid Rowe is Technical Manager at De Monchy Aromatics Ltd., Poole UK