Natural Flavor and Fragrances

Chemistry, Analysis, and Production
Erscheinungsjahr 2005
ISBN: 978-0-8412-3904-3
Verlag: American Chemical Society

Buch, Englisch, Band No. 908, 232 Seiten, Format (B × H): 157 mm x 237 mm, Gewicht: 399 g

Reihe: ACS Symposium Series

With the development of synthetic organic chemistry techniques in the early 19th century the world of synthetic F&F materials began and expanded, but it has not totally replaced natural F&F. A growing segment of the public prefers natural foods to foods containing artificial additives, and will pay a premium for natural foods. While modern synthetic methods permit the economical production of artificial F&F on a large scale, the natural F&F industry
remains important. Why is this so? How do the chemical, biological, and agricultural sciences support the natural F&F industry? What is the state of current natural F&F research? These are questions this volume attempts to address. Even considering only the value of F&F derived from essential oils, natural F&F
constitute approximately a $2 billion annual business. The impact of F&F is best appreciated when you consider that a flavor or fragrance typically contributes only a very small part, both in cost and volume, to a finished product. Many analytical tools available do not have a detector that is as sensitive to taste or odor as a human (or many animals for that matter). The challenge for researchers is to sift F&F information from all the data obtained from the various analytical
techniques. The intent of this book is to give the reader and appreciation for the many facets of the chemistry, analysis and production of natural flavors and fragrances. It is a field where each one of us who can smell and taste are active participants. New foods, plants, processes, packages and aromas are
developed each day. Keeping researchers abreast of the many new facets of the natural F&F field have led to development of this chapter and the ACS symposium that served as the basis of this book.

Zielgruppe

Flavour and fragrance industry - R&D and quality control

Autoren/Hrsg.

Frey, Carl

Rouseff, Russell L.

Fachgebiete

• Naturwissenschaften Chemie Organische Chemie
• Naturwissenschaften Chemie Chemie Allgemein Chemometrik, Chemoinformatik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Über Autor(innen)

Edited by Carl Frey, Senior Manager, World-Wide Flavor QA/QC, Pepsi-Cola Company and Russell L. Rouseff, Professor of Food Science, University of Florida