Chemistry and Technology of Flavours and Fragrances

Modern flavours and fragrances are complex formulated products,
containing blends of aroma compounds with auxiliary materials,
enabling desirable flavours or fragrances to be added to a huge
range of products. From the identification and synthesis of
materials such as cinnamaldehyde and vanillin in the 19th Century
to the current application of advanced analytical techniques for
identification of trace aroma compounds present in natural
materials, the flavour and fragrance industry has developed as a
key part of the worldwide specialty chemicals industry.

With contributions mainly coming from industry based experts,
Chemistry & Technology of Flavours and Fragrances
provides a detailed overview of the synthesis, chemistry and
application technology of the major classes aroma compounds. With
separate chapters covering important technical aspects such as the
stability of aroma compounds, structure - odour relationships
and identification of aroma compounds, this book will be essential
reading for both experienced and graduate level entrants to the
flavour & fragrance industry. It will also serve as an
important introduction to the subject for chemists and
technologists in those industries that use flavours and fragrances,
eg food, cosmetics & toiletries, and household products.

David Rowe is Technical Manager at De Monchy Aromatics Ltd.,
Poole UK

Auteur
Edited by Dr. David RoweDavid Rowe is Technical Manager at De Monchy Aromatics Ltd., Poole UK

Résumé
Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. From the identification and synthesis of materials such as cinnamaldehyde and vanillin in the 19th Century to the current application of advanced analytical techniques for identification of trace aroma compounds present in natural materials, the flavour and fragrance industry has developed as a key part of the worldwide specialty chemicals industry.

With contributions mainly coming from industry based experts, Chemistry & Technology of Flavours and Fragrances provides a detailed overview of the synthesis, chemistry and application technology of the major classes aroma compounds. With separate chapters covering important technical aspects such as the stability of aroma compounds, structure odour relationships and identification of aroma compounds, this book will be essential reading for both experienced and graduate level entrants to the flavour & fragrance industry. It will also serve as an important introduction to the subject for chemists and technologists in those industries that use flavours and fragrances, eg food, cosmetics & toiletries, and household products.

David Rowe is Technical Manager at De Monchy Aromatics Ltd., Poole UK

Contenu
INTRODUCTION. David J Rowe.

History.

The Classical World.

The Mediaeval World.

From the Renaissance to the Enlightment.

The Industrial Age.

The Post-War World.

Technical factors:.

Social factors.

The Future.

The Structure of the Flavour and Fragrance Industry.

A Note on Regulations.

A Note on Quality.

IDENTIFICATION OF AROMA CHEMICALS.

Neil C. Da Costa and Sanja Eri.

Introduction.

Isolation of Aroma Chemicals.

Solvent Extraction.

Extraction of liquid samples.

Extraction of solid samples.

Soxhlet Extraction.

Accelerated Solvent Extraction (ASE).

Supercritical Fluid Extraction (SFE).

Fractionation of solvent extracts.

Concentration of solvent extracts.

Solvent Assisted Flavor Evaporation (SAFE).

Steam Distillation Methods.

Headspace Techniques.

Static Headspace.

Dynamic Headspace.

Direct Thermal Desorption (DTD).

Sorptive techniques.

Solid Phase Microextraction (SPME).

Headspace sorptive extraction (HSSE) and stir bar sorptive extraction (SBSE) (commercially available as TwisterTM).

Gas Chromatography-Olfactometry (GC-O).

Techniques for identification of aroma compounds.

A Case Study: Generessenceâ.

Sample Preparation.

Valencia Orange.

Roast Chicken.

Narcissus.

Post-Analysis Work.

References.

FLAVOUR GENERATION IN FOOD.

Liam O'Hare and John Grigor.

Introduction.

Taste and Aroma.

Cooked Meat.

Flavour Precursors.

Lipid Oxidation and Degradation.

Hydrolysis.

Oxidation.

Fatty Aldehydes as flavour compounds.

Fatty Aldehydes (pentanal and hexanal) as flavour precursors.

Other lipid derived flavour precursors.

Fatty Aldehydes as "Flavour Moderators".

Strecker Degradation.

The Maillard Reaction.

Caramelisation.

Influence of Method of Cooking.

Roasting Frying and Grilling.

Pyrazines.

Thiazoles.

Thiophenes and Furans.

Boiling.

Reheating.

Species Differences.

Fermented Foods.

Cheese.

Lactose and citrate fermentation.

Protein Degradation.

Proteolysis.

Metabolism of free amino acids.

Cysteine and Methionine.

Threonine.

Arginine.

Valine, Leucine and Isoleucine.

Phenylalanine and Tyrosine.

Tryptophan.

Lipid Degradation.

Oxidative degradation.

Hydrolytic Degradation.

Acids.

Esters.

Thioesters.

Methyl Ketones and Secondary Alcohols.

Lactones.

Acknowledgments.

References.

AROMA CHEMICALS I: C,H,O COMPOUNDS.

David J. Rowe.

Introduction.

Alcohols.

Saturated Alkyl alcohols.

Unsaturated alkyl alcohols.

Complex Fragrance Alcohols.

Aromatic and aralkyl alcohols.

Phenolics.

Acids.

Saturated aliphatic acids.

Unsaturated acids.

Aromatic acids.

Esters.

Saturated.

Unsaturated.

Aromatic esters.

Lactones gamma and delta.

Synthesis of esters.

Aldehydes.

Aliphatic.

Unsaturated.

Acetals.

Aromatics.

Nitriles.

Ketones.

Carotenoids; Ionones, Irones, Damascones and related compounds.

Hydrocarbons.

Acknowledgements. References.</p...