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Advances in flavours and fragrances : from the sensation to the synthesis /
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| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
2002.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 277. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Structure activity relationships
- Structure activity relationships and the subjectivity of odour sensation
- Relationship of Odour and chemical structure in 1- and 2-alkyl alcohols and thiols
- Analytical
- New developments in sorptive extraction for the analysis of flavours and fragrance
- Application of chromatographic and spectroscopic methods for solving quality problems in several flavour aroma chemicals
- Natural products and essential oils
- Commercial essential oils: Truths and consequences
- Stable isotopes for determining the origin of flavour and fragrance components : recent findings
- Fragrant adventures in Madagascar : the analysis of fragrant resin from canarium madagascariense
- The effect of microgravity on the fragrance on a miniature rose, "Overnight Scentsation" on Space Shuttle STS-95
- Organic and bioorganic chemistry
- Ambergris fragrance compounds from labdanolic acid and larixol
- The synthesis of fragrant cyclopentanone systems
- Designing damascone-and ionone-like odorants
- Creation of flavours and the synthesis of raw materials inspired by nature
- Flavours/foods
- New results on the formation of important Maillard aroma compounds
- Out of Africa : the chemistry and flavour properties of the protein thaumatin
- Stability of thiols in an aqueous process flavour
- High impact aroma chemicals.