5., completely revised and enlarged Edition - February 2006
155.- Euro
2006. XII, 318 Pages, Hardcover
, 9 Tab. 
- Practical Approach Book -
ISBN-10: 3-527-31315-X
ISBN-13: 978-3-527-31315-0 - Wiley-VCH, Weinheim







Sample Chapter



Short description
Get a good start in flavor and fragrance chemistry with the fifth edition of this classic previously authored by Bauer, Garbe and Surburg! Surveys natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale.

From the contents
INTRODUCTION
History
Definition
Physiological Importance
Natural, Nature-Identical, and Artificial Products
Odor and Structure
Volatility
Odor Threshold Concentration
Odor Description
SINGLE FRAGRANCE AND FLAVOR COMPOUNDS
Aliphatic Compounds
Acyclic Terpenes
Cyclic Terpenes
Other Cycloaliphatic Compounds
Aromatic Compounds
Phenol and Phenol Derivatives
O- and O-,S-Heterocycles
NATURAL RAW MATERIALS IN THE FLAVOR AND FRAGRANCE INDUSTRY
Introduction
Isolation of Natural Fragrance and Flavor Concentrates
Survey of Natural Raw Materials
QUALITY CONTROL
SAFETY EVALUATION AND LEGAL ASPECTS
Flavoring Substances
Fragrance Compounds