Flavours and Fragrances
Chemistry, Bioprocessing and Sustainability
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Beschreibung
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 greatinterest to scientists and engineers in the food, flavour, fragrance and pharmaceutical industries and all respective researchers in academia.
Integrated and interdisciplinary approach on the future industrial production of flavours and fragrances and the issues related to this hot topic: How can traditional resources be maintained? Which are new sources that could replace exhausted ones? How can economy match ecology? The book describes the present state-of-the-art technology, the future use of renewable resources of flavours and the extended use of biotechnology in the future Includes supplementary material: sn.pub/extras
Autor*in
Ralf Günter Berger
Themen in »Flavours and Fragrances«
Essential Oils Fermentation Genetic Engeneering biotechnology chemistry chromatography enzymes food genetic engineering pharmaceutical plants processing reaction sustainability transgen