The Chemistry of Fragrances

From Perfumer to Consumer

Author: Charles S Sell

Publisher: Royal Society of Chemistry

ISBN: 178262547X

Category: Science

Page: N.A

View: 2053

Ever wondered how perfumes are developed? Or why different scents appeal to different people? The Chemistry of Fragrances 2nd Edition offers answers to these questions, providing a fascinating insight into the perfume industry, from the conception of an idea to the finished product. It discusses the technical, artistic and commercial challenges of the perfume industry in an informative and engaging style, with contributions from leading experts in the field. The book begins with a historical introduction and covers all aspects of the development process - from customer brief to producing a fragrance including; * Ingredients acquisition * Ingredient design and manufacture * Design and analysis of fragrance * Sensory aspects including odour perception * Psychological impact of fragrance * Technical challenges * Safety An updated section on the measurement of fragrance discusses the role of senses in marketing consumer products. This book will appeal to anyone with an interest in the perfumery business and includes an extensive bibliography to enable those interested to explore the field further. It also comes complete with a selection of colour illustrations and a fragranced page.
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Parfum

Ein Führer durch die Welt der Düfte

Author: Jean-Claude Ellena

Publisher: C.H.Beck

ISBN: 3406639291

Category: History

Page: 173

View: 9314

Der Chefparfumeur von Hermès persönlich öffnet die Tür, um uns einen Blick hinter die Kulissen der Parfumhersteller werfen zu lassen. Wie werden Parfums kreiert? Woher kommen die Aromen, wie werden sie hergestellt? Wie entwickelt man ein Duft-Gedächtnis? Was sind die wichtigsten Parfums und wann wurden sie geschaffen? Ein unterhaltsamer Führer durch die glamouröse Welt der Düfte.
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Flavour and Fragrance Chemistry

Author: Virginia Lanzotti,Orazio Taglialatela-Scafati

Publisher: Springer Science & Business Media

ISBN: 9780792362111

Category: Science

Page: 256

View: 3723

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.
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Die Kunst der Alchimisten

alles über Parfum

Author: Mandy Aftel

Publisher: N.A

ISBN: 9783352006548

Category:

Page: 239

View: 5525

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Advances in Flavours and Fragrances

From the Sensation To the Synthesis

Author: Karl A D Swift

Publisher: Royal Society of Chemistry

ISBN: 184755007X

Category: Science

Page: 462

View: 5024

The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, along with flavours and foods. Advances in Flavours and Fragrances: From the Sensation to the Synthesis will be a welcome addition to the bookshelves of all practitioners with a common interest in this fascinating area.
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Chemistry and Technology of Flavours and Fragrances

Author: David Rowe

Publisher: John Wiley & Sons

ISBN: 1405148071

Category: Science

Page: 352

View: 776

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
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The Chemistry of Plants

Perfumes, Pigments and Poisons

Author: Margareta Sequin

Publisher: Royal Society of Chemistry

ISBN: 1782625569

Category: Science

Page: N.A

View: 1762

This book is an introduction to organic chemistry and its compounds as related to plants. Chemistry tends to be seen as a field that is hard to comprehend and that has few connections with the living world. This book fills a gap as it eases access to organic chemistry by connecting it with plants and includes numerous photos and other illustrations. The book is a combination of organic chemistry with the living world of plants and is an introduction to organic plant compounds for the non-chemist. It starts with a review of basic concepts of chemistry as they relate to plant life, followed by an introduction to structures of organic compounds, which prepares the reader for the following chapters on primary metabolites and on plant fragrances, pigments, and plant defensive compounds. The final chapter relates plant compounds to human life, with subchapters on foods from plants, medicines, psychoactives, fibers, and dyes. Historic discoveries of plant compounds and their developments to contemporary uses, like modern pharmaceuticals, and a section on genetically modified plants, connect with topics of recent interest. The book leads the serious reader from chemistry basics to complex plant substances and their human uses and plant photos and stories accompany chemistry topics and chemical structures to aid understanding. The author, an organic chemist and plant enthusiast, has taught popular undergraduate college level courses on plant chemistry to non-chemistry majors and numerous field seminars to the general public for more than fifteen years. The book's topics and contents have been taught for many years and have proved successful in providing an understanding of plant compounds, organic compounds, and their importance. The book provides a basis for a better understanding of chemistry and its connections to the world of plants, the natural world in general, and to daily life. It is aimed at non-chemistry undergraduate students and to people in general who are interested in plants and who would like to learn more about them. It addresses an audience with little previous chemistry knowledge, yet, leads the serious reader to an understanding of sometimes complex plant compounds, by providing an introduction to chemistry basics, combining the chemistry with pictures and stories, and using simple, clear language. The book can be used both as a text to introduce organic chemistry as it relates to plants and as a text of reference for more advanced readers.
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Flavours and Fragrances

Chemistry, Bioprocessing and Sustainability

Author: Ralf Günter Berger

Publisher: Springer Science & Business Media

ISBN: 3540493395

Category: Science

Page: 648

View: 4160

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.
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Chemistry of Fragrances

Author: Paul Jose Teisseire

Publisher: Wiley-VCH

ISBN: 9780471188483

Category: Science

Page: 458

View: 7705

Ever wonder why certain scents arouse humans, while others frighten animals or repel insects? If you're interested in the underlying chemistry of these and many other questions on the characteristics of fragrant agents, look no further than Chemistry of Fragrant Substances. Featuring over 1,400 original schemes and formulas, this unique reference provides a timely and complete overview of the chemistry of fragrant substances used in the perfume and cosmetic industries as well as accounts of the latest methods of modern synthetic organic chemistry. Chemistry of Fragrant Substances will be extremely useful for organic chemists in the agricultural chemicals industry, as well as those attempting to create new compounds for the cosmetics, toiletries, and perfumery industries. It will also be of interest to natural products and organic chemists in academic and industrial settings.
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Scent and Chemistry

Author: Günther Ohloff,Wilhelm Pickenhagen

Publisher: Wiley-VCH

ISBN: 9783906390666

Category: Science

Page: 418

View: 6621

This book is the long awaited completely revised and extended edition of Gunther Ohloff's standard work "Scent and Fragrances: The Fascination of Odors and Their Chemical Perspectives". The prominent chemists Gunther Ohloff, Wilhelm Pickenhagen, and Philip Kraft convey the scientist, the perfumer, as well as the interested layman with a vivid and up-to-date picture of the state of the art of the chemistry of odorants and the research in odor perception. The book details on the molecular basis of olfaction, olfactory characterization of perfumery materials, structure-odor relationships, the chemical synthesis of odorants, and the chemistry of essential oils and odorants from the animal kingdom, backed up by ca. 400 perfumery examples and historical aspects. It will serve as a thorough introductory text for all those interested in the molecular world of odors. This book is written for everyone who wants to know more about the molecular basis of odor, and the relationships between chemical structures and olfactory properties. The great structural diversity of odorants, their synthesis, natural occurrence and their structure?odor correlation demonstrate what a fascinating science Fragrance Chemistry indeed is.
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Naturstoffe der chemischen Industrie

Author: Bernd Schäfer

Publisher: Spektrum Akademischer Verlag

ISBN: 9783827416148

Category: Science

Page: 544

View: 3267

Dieses Buch geht auf eine Vorlesung an der Universität Heidelberg zurück und richtet sich in erster Linie an Studenten, aber auch an Hochschuldozenten, Chemielehrer und Industriechemiker. Es vermittelt Einblicke in die moderne Naturstoffchemie und die Entwicklung komplexer Moleküle (asymmetrische und heterozyklische Verbindungen, polyzyklische Strukturen, makrozyklische und kleine Ringe) in der chemischen Industrie. Ein wichtiges Anliegen des Autors besteht darin, exemplarisch zu belegen, welche Aspekte eine Rolle spielen, wenn man im technischen Maßstab komplexe Verbindungen "auf elegantem Weg" herstellen will. So lernt der Leser die Grundlagen, die für einen jungen Chemiker in der chemischen Industrie unentbehrlich sind. Das Buch deckt ein breites Spektrum von Naturstoffen oder davon abgeleiteten Substanzen ab, darunter Farbstoffe wie etwa Indigo, in der Nahrungsmittelindustrie verwendete Verbindungen wie Coffein, Vanillin, Carotenoide und Aminosäuren, Arzneimittel wie Antibiotika, Opioide, Lipstatin und Steroide, Agrochemikalien wie Herbizide, Fungizide und Insektizide oder auch Duftstoffe wie Moschus und Damascon. Jedes Kapitel liefert auch historische und soziale Hintergrundinformationen zu dem jeweiligen Naturstoff und beschreibt seine biologische Aktivität, seine Entdeckung und seine wichtigsten Modifikationen durch die industrielle Chemie. In vielen Fällen wird die industrielle Synthese mit der Biosynthese verglichen. Überdies beleuchtet das Buch moderne Aspekte und zukünftige Entwicklungen in der Naturstoffsynthese. Ohne auf jeden industriell hergestellten Naturstoff einzugehen - was angesichts der Fülle der Substanzen in einem Lehrbuch auch gar nicht möglich ist -, bietet das verständlich geschriebene Werk einen guten Überblick über das gesamte Gebiet. Dabei kommt die "grüne Chemie" ebenso zur Sprache wie die Atomökonomie und "Eleganz" in der industriellen Naturstoffsynthese.
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Scent and fragrances

the fascination of odors and their chemical perspectives

Author: Günther Ohloff

Publisher: Springer Verlag

ISBN: 9783540571087

Category: Health & Fitness

Page: 238

View: 2202

Gunther Ohloff supplies the researcher and practitioner in the field with fascinating ideas and introduces the interested layman to the fascinating world of fragrance, scent, and perfumes. His book presents a complete and highly up-to-date survey of the molecular basis of odor and scents and of the specific structure-activity relationships between fragrances and their receptors. It also covers to a wide extent neurophysiological aspects of olfaction. The author also describes the methods employed in the chemical synthesis of fragrances and the chemical modification of flavour and fragrance materials of natural origin. The book is completed by a description of 25 interesting fragrances.
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Terpene

Aromen, Düfte, Pharmaka, Pheromone

Author: N.A

Publisher: Springer-Verlag

ISBN: 3322947270

Category: Technology & Engineering

Page: 227

View: 1618

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Brillante Denker, kühne Pioniere

zehn bahnbrechende Entdeckungen

Author: Philip Ball

Publisher: Wiley-VCH Verlag GmbH

ISBN: 9783527316809

Category: Chemistry

Page: 233

View: 1881

Zehn Experimente, die die Welt veränderten! Liegt ihre Schönheit in der Klarheit und Einfachkeit ihrer Konzeption? Oder im Entwickeln notwendiger Instrumente? Etwa in den resultierenden Produkten oder gar in der Kühnheit der bahnbrechenden Interpretation der Ergebnisse?
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The Chemistry of Essential Oils Made Simple

God's Love Manifest in Molecules

Author: David Stewart

Publisher: Care Publications

ISBN: 9780934426992

Category: Health & Fitness

Page: 848

View: 2641

"Whether you have a background in chemistry or not, you will understand and enjoy this book. It will enlighten and entertain you while demonstrating, by the chemistry of essential oils, that God's power and divine nature can be seen through the things he has made. (Romans 1:20). Based on both science and scripture, this book reveals the harmony between the two. Dr. Stewart describes the relationship between the material world and the spiritual world to explain how oils bring healing."--Back cover.
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Common Fragrance and Flavor Materials

Preparation, Properties and Uses

Author: Horst Surburg,Johannes Panten

Publisher: John Wiley & Sons

ISBN: 3527693181

Category: Science

Page: 392

View: 1635

This 6th edition is thoroughly revised and updated, and now additionally includes all commercially important flavor and fragrance materials that entered the market over the past 10 years. In one handy and up-to-date source, this classic reference surveys those natural and synthetic materials that are commercially available, produced, and used on a relatively large scale, covering their properties, manufacturing methods employed, and areas of application. For this new edition the chapter on essential oils has been completely revised with regard to production volumes, availability, and new product specifications, while new legal issues, such as REACH regulation aspects, are now included. Finally, the CAS registry numbers and physicochemical data of over 350 single substances and 100 essential oils have been updated and revised.
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Chemistry and the Sense of Smell

Author: Charles S. Sell

Publisher: John Wiley & Sons

ISBN: 1118522966

Category: Science

Page: 480

View: 1313

“I cannot recommend this fascinating book highly enough.” –Simon Cotton, Chemistry & Industry, September 2014 “In conclusion: A comprehensive introduction to the world of odours, not only for chemists.” –review in German: Monika Paduch, Gefahrstoffe - Reinhaltung Luft, October 2014 A comprehensive overview of fragrance chemistry Fragrance materials are universal, from personal care products to household cleaners, laundry products, and more. Although many of the scents themselves are synthesized in a lab, the actual mechanism of odour has long baffled chemists who attempt to model it for research. In Chemistry and the Sense of Smell, industry chemist Charles S. Sell explores the chemistry and biology surrounding the human detection and processing of odour, providing a comprehensive, single-volume guide to the totality of fragrance chemistry. The correlation between molecular structure and odour is much more complex than initially thought, and the intricacies of the mechanism by which the brain interprets scent signals leaves much to be discovered. This book provides a solid foundation of fragrance chemistry and highlights the relationship between research and industry with topics such as: The analysis and characterization of odour The role scent plays in our lives The design and manufacture of new fragrance ingredients The relationship between molecular structure and odour The mechanism of olfaction Intellectual challenges and the future of the field Complete with illustrations that clarify difficult concepts and the structures of the molecules under discussion, Chemistry and the Sense of Smell is an all-inclusive guide to the science of scent. For professionals in the fragrance industry or related fields, this book is one resource that should not be overlooked.
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Natural Flavors and Fragrances

Chemistry, Analysis, and Production

Author: Carl Frey,Russell L. Rouseff

Publisher: Amer Chemical Society

ISBN: 9780841239043

Category: Technology & Engineering

Page: 220

View: 2666

With the development of synthetic organic chemistry techniques in the early 19th century the world of synthetic FandF materials began and expanded, but it has not totally replaced natural FandF. A growing segment of the public prefers natural foods to foods containing artificial additives, and will pay a premium for natural foods. While modern synthetic methods permit the economical production of artificial FandF on a large scale, the natural FandF industry remains important. Why is thisso? How do the chemical, biological, and agricultural sciences support the natural FandF industry? What is the state of current natural FandF research? These are questions this volume attempts to address. Even considering only the value of FandF derived from essential oils, natural FandF constitute approximately a $2 billion annual business. The impact of FandF is best appreciated when you consider that a flavor or fragrance typically contributes only a very small part, both in cost and volume, to a finished product. Many analytical tools available do not have a detector that is as sensitive to taste or odor as a human (or many animals for that matter). The challenge for researchers is to sift FandF information from all the data obtained from the various analytical techniques. The intent of this book is to give the reader and appreciation for the many facets of the chemistry, analysis and production of natural flavors and fragrances. It is a field where each one of us who can smelland taste are active participants. New foods, plants, processes, packages and aromas are developed each day. Keeping researchers abreast of the many new facets of the natural FandF field have led to development of this chapter and the ACS symposium that served as the basis of this book.
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Perspectives in Flavor and Fragrance Research

Author: Philip Kraft

Publisher: John Wiley & Sons

ISBN: 9783906390369

Category: Science

Page: 242

View: 7637

It happened in Manchester, May 12-14, 2004. - For the fifth time since the early 1990's the Royal Society of Chemistry and the Society of the Chemical Industry jointly held their 'flavours & fragrances' conference, this time in the Manchester Conference Centre of the UMIST Manchester. The meeting saw over one hundred participants from one dozen countries, and was the largest of the series so far. In two and a half days divided into five sessions, twenty-five speakers from academia and industry alike presented their recent research results related to this exciting field, including Natural Products, Foods and Flavors, Perfumery and Olfaction, and last but not least Fragrance Chemistry. Research is more than ever central to the F&F industry with its constant demand for innovation and its frequently changing trends. Especially, in the classic and well-explored domains of musks and amber odorants fascinating new discoveries were made only very recently, which proves the endless possibilities in the search for new aroma chemicals. This was also reflected in the logo of the conference, which featured Ambrocenide? as a new powerful ambery odorant that emerged from classical cedrene chemistry - and it is as well reflected in four of the sixteen conference papers that are collected in this special issue of Chemistry & Biodiversity. With its focus on biorelevant chemicals, Chemistry & Biodiversity was predestined to publish the diverse highlight papers of the 'flavours & fragrances' conference. Fragrance and fragrance materials by definition elicit a biological response, serve as versatile signals, trigger the sense of smell and taste in various ways - and every odorant design is nothing more than 'chemistry probing nature'. But Fragrance Chemistry can also document and even preserve the biodiversity of scents, as was the topic of the lecture of Roman Kaiser, which had been published in advance as the first full paper of Chemistry & Biodiversity.
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