Natural Flavours, Fragrances, and Perfumes

Natural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances 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. Natural Flavours, Fragrances, and Perfumes readers will also find: Insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprints Chapters devoted to biosynthesis and metabolic pathways for the development of household products composed of organic materials Additional chapters on the advances in flavor science, on technological advances in the effective delivery of flavor, and challenges in the retention and release of flavor Natural Flavours, Fragrances, and Perfumes is a useful reference for chemists of all kinds, food scientists, biotechnologists, and perfumers, as well as those studying in these fields.

This book presents novel ideas in the processes involved in producing plant derived functional products from characteristic flavors arising as of complex interactions between hundreds of molecules to the physiological variables affecting flavor perception, highlighting the production and analysis techniques. Some chapters focus on the biosynthesis and metabolic pathways for the development of functional products of natural origin from plants. Additional chapters focus on the advances in flavor science and technology in the field of effective delivery of flavor materials, challenges in their retention and release.

Chapter 1 - Natural product diversity and its biomolecular aspects in flavors and fragrancesChapter 2 - Biogenesis of plant derived flavour compoundsChapter 3 - A sense of design: Pathway unravelling and rational metabolic flow switching for the production of novel flavour materialChapter 4 - Flavor technology and flavor delivering systemChapter 5 - Flavor signatures of beverages and confectionariesChapter 6 - Flavor biochemistry of fermented alcoholic beveragesChapter 7 - The resinoids: Their chemistry and usesChapter 8 - Seasoning, Herbs and spicesChapter 9 - Regulatory aspects for flavour and fragrance materialsChapter 10 - Sensory science and its perceptual propertiesChapter 11 - Challenges of sensory science: Retention and releaseChapter 12 - Virtual screening: An insilico approach to flavour compoundsChapter 13 - End point: A sensory perception of future