TY  - BOOK
AU  - Gopi,Sreeraj
AU  - Sukumaran,Nimisha Pulikkal
AU  - Jacob,Joby
AU  - Thomas,Sabu
TI  - Natural flavors, fragrances, and perfumes: chemistry, production, and sensory approach 
SN  - 9783527347087
AV  - HD9999.E782 N38 2023
U1  - 338.47661806 23/eng/20230424
PY  - 2023///
CY  - Weinheim, Germany
PB  - Wiley-VCH
KW  - Essences and essential oils industry
KW  - Plant products
KW  - Synthesis
N1  - Includes bibliographical references and index; Table of Contents
Chapter 1 -
Natural Product diversity and its biomolecular aspects
Chapter 2 -
Sensory science and its perceptual properties
Chapter 3 -
Flavor technology and flavor delivery systems
Chapter 4 -
Identification and comprehensive characterization of plant volatiles
Chapter 5 -
Multidimensional chromatography techniques for sensory fingerprints
Chapter 6 -
Flavor signatures of beverages and confectionaries
Chapter 7 -
Molecular complexities in aroma chemistry and perfumes
Chapter 8 -
Recent advances in the processing of aromatic plants
Chapter 9 -
Biogenesis of plant derived aroma compounds
Chapter 10 -
A Sense of design: Pathway unravelling and rational metabolic-flow switching for the production of novel materials
Chapter 11 -
The Resinoids: Their chemistry and uses
Chapter 12 -
Seasonings, herbs and spices
Chapter 13 -
Flavor biochemistry of fermented alcoholic beverages
Chapter 14 -
Regulatory aspects for flavor and fragrance materials
Chapter 15 -
Challenges of sensory science: retention and release
Chapter 16 -
Virtual screening: an insilico approach to aroma compounds
Chapter 17 -
Endpoint: A sensory perception of the future
N2  - The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer’s experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes.

Natural Flavours, Fragrances and Perfumes offers a comprehensive look at the sensory sciences necessary to produce 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. Specifically, the book presents novel approaches to the processes involved in producing plant-derived functional products by examining how characteristic flavors arise due to complex interactions between hundreds of molecules, as well as studying the physiological variables that affect flavor perception
UR  - https://onlinelibrary.wiley.com/doi/book/10.1002/9783527824816
ER  -