Flavours and fragrances chemistry, bioprocessing and sustainability ; with 61 tables

this Book Is An Introduction To The Fascinating World Of Aroma Chemicals, Essential Oils, Fragrances And Flavour Compositions For The Food, Cosmetics And Pharmaceutical Industry. The Present State-of-the-art Technology, The Future Use Of Resources And Biotechnological Approaches For The Production Of The Respective Chemical Compounds Are Described. A Large Section Is Devoted To The Description Of The Renewable Resources Of Flavours: Spice Plants, Fruits From Moderate To Tropical Climates, Vegetables, Fermented And Heated Plants. Analytical Methods, Such As Gas Chromatography Coupled To Human Or Electronic Noses Or To A Mass Spectrometer, Are Outlined And Consumer Trends, Legal And Safety Aspects Are Described. Novel Renewable Resources Come From Biotechnology. Enzymes, For Example, Bio-transform Cheap Substrates To Produce Flavours De Novo; Plant Cells In Culture May Serve As A Rich Resource Of Genes Coding For Metabolic Activities In Transgenic Producers. The Book Will Be Of Great Interest To Scientists And Engineers In The Food, Flavour, Fragrance And Pharmaceutical Industries And All Respective Researchers In Academia. Front Matter....Pages I-XVI The Flavour and Fragrance Industry—Past, Present, and Future....Pages 1-14 Flavours: the Legal Framework....Pages 15-24 Olfaction, where Nutrition, Memory and Immunity Intersect....Pages 25-41 Chemistry of Essential Oils....Pages 43-86 Bioactivity of Essential Oils and Their Components....Pages 87-115 Citrus Flavour....Pages 117-134 Fruits and Vegetables of Moderate Climate....Pages 135-187 Tropical Fruit Flavour....Pages 189-201 Vanilla....Pages 203-217 Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing....Pages 219-239 Wine Aroma....Pages 241-267 The Maillard Reaction: Source of Flavour in Thermally Processed Foods....Pages 269-283 Chemical Conversions of Natural Precursors....Pages 285-301 Industrial Quality Control....Pages 303-312 Advanced Instrumental Analysis and Electronic Noses....Pages 313-361 Gas Chromatography—Olfactometry of Aroma Compounds....Pages 363-378 Enantioselective and Isotope Analysis—Key Steps to Flavour Authentication....Pages 379-407 Flavour-Isolation Techniques....Pages 409-426 Aroma Recovery by Organophilic Pervaporation....Pages 427-437 Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products....Pages 439-455 Creation and Production of Liquid and Dry Flavours....Pages 457-488 Enzymes and Flavour Biotechnology....Pages 489-505 Microbial Flavour Production....Pages 507-574 Microbial Processes....Pages 575-597 The Production of Flavours by Plant Cell Cultures....Pages 599-614 Genetic Engineering of Plants and Microbial Cells for Flavour Production....Pages 615-628 Back Matter....Pages 629-648

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.