Natural Flavours, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach

The use of sensory science to overcome challenges in the nutraceutical and functional food industry. Natural Flavours, Fragrances, and Perfumes provides a comprehensive look at the sensory sciences necessary to produce appealing olfactory responses from natural resources. It presents novel approaches to producing plant-derived functional products, insights into the identification and characterization of plant volatiles, and chapters on biosynthesis and metabolic pathways.

Format: Hardback
Length: 256 pages
Publication date: 29 March 2023
Publisher: Wiley-VCH Verlag GmbH

Explore this comprehensive resource on every relevant aspect of natural flavors and fragrances. The utilization of sensory science holds immense potential for scientists, researchers, and industry specialists to overcome the challenges prevalent in the nutraceuticals and, more broadly, the functional food industry. Flavor and fragrance have the power to profoundly impact consumer satisfaction with products, ultimately determining their success in the marketplace. To effectively produce and optimize a customer's experience in both food and household products, a solid understanding of the fundamentals of chemistry and physicochemical processes is essential.

Natural Flavors, Fragrances, and Perfumes provides a comprehensive exploration of the sensory sciences required to create the most appealing olfactory responses derived from natural resources for consumers. From the analysis and biomolecular aspects of natural products to the processing and isolation of desired products, from the perceptual properties to regulatory aspects, this book delves into the intricate processes involved in producing plant-derived functional products. Specifically, it presents novel approaches to understanding how characteristic flavors arise through complex interactions between hundreds of molecules, as well as studying the physiological variables that influence flavor perception.

Furthermore, Natural Flavors, Fragrances, and Perfumes offers valuable insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprints. Chapters dedicated to biosynthesis and metabolic pathways for developing household products composed of organic materials provide additional depth to the subject matter. Moreover, the book encompasses advancements in flavor science, technological developments, and regulatory considerations, making it an indispensable resource for professionals and enthusiasts alike.

Weight: 652g
Dimension: 244 x 170 x 15 (mm)
ISBN-13: 9783527347087