5., completely revised and enlarged Edition - February 2006
175.- 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



Reviews
"...The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula, physical data, odor and flavor descriptions, uses, and a number of processes for the larger volume chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are invaluable and timely additions." - Perfumer and Flavorist

"...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information." - Euromaterials

"In the meanwhile this book is a classical wide-spread and well-known publication for everybody involved or interested in flavor and fragrance and for individuals active in perfume and flavor applications, for example food technologists, chemists and even laymen." - Advances in Food Sciences

"...This book provides a lot of useful information in one place, and it is an especially good resource for somebody just entering the flavor and fragrance industry." - Journal of Medical Chemistry

"You´ll find much information in this book not found in other works." - Foster´s Herb Business Bulletin

"Particular useful for natural product chemists, those in the product development and the curios." - Herbalgram

"...In conclusion, this work is highly recommended to all readers as a source of valuable information."
Organic Process Research & Development Journal, 09/2007