Flavours and Fragrances Chemistry Bioprocessing and Sustainability 1st Edition by Ralf Gunter Berger ISBN 364208043X 9783642080432 by Ralf Günter Berger 9783540493389, 3540493387 instant download after payment.

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ISBN 10: 364208043X 
ISBN 13: 9783642080432
Author: Ralf Gunter Berger

Flavours and Fragrances Chemistry Bioprocessing and Sustainability 1st Table of contents:

Part I: The Chemistry of Flavours and Fragrances

• Chapter 1: Fundamentals of Aroma Chemistry
  • Basic Organic Chemistry Principles Relevant to Aroma Compounds
  • Structure-Odor/Flavour Relationships: How Molecules Elicit Sensations
  • Chirality and Stereochemistry in Flavour and Fragrance Molecules
  • Volatility, Polarity, and Other Physicochemical Properties
• Chapter 2: Major Chemical Classes of Aroma Compounds
  • Terpenes and Terpenoids (Monoterpenes, Sesquiterpenes, Diterpenes)
  • Aldehydes, Ketones, and Esters
  • Alcohols, Phenols, and Ethers
  • Lactones, Pyrazines, and Sulfur Compounds
  • Nitrogen-Containing Compounds
• Chapter 3: Analytical Techniques for Flavour and Fragrance Profiling
  • Gas Chromatography-Mass Spectrometry (GC-MS)
  • High-Performance Liquid Chromatography (HPLC)
  • Nuclear Magnetic Resonance (NMR) Spectroscopy
  • Olfactometry and Sensory-Guided Analysis
  • Headspace Analysis and Extraction Methods for Trace Components
• Chapter 4: Synthetic Routes to Aroma Chemicals
  • Traditional Chemical Synthesis: Principles and Industrial Processes
  • Challenges in Producing Complex Natural-Identical Molecules
  • Catalysis in Flavour and Fragrance Synthesis
  • Process Intensification and Efficiency in Chemical Production

Part II: Bioprocessing for Sustainable Production

• Chapter 5: Natural Sources and Traditional Extraction Methods
  • Botanical Sources: Flowers, Fruits, Spices, Resins, Woods
  • Animal Sources (e.g., Musk, Civet, Ambergris – historical context and modern alternatives)
  • Microbial Sources (e.g., fermentation in food products)
  • Extraction Technologies: Steam Distillation, Solvent Extraction, Enfleurage, Expression
  • Supercritical CO2 Extraction and Other Modern Techniques
• Chapter 6: Microbial Fermentation for Flavour and Fragrance Production
  • Yeasts, Bacteria, and Fungi as Biocatalysts
  • Metabolic Engineering and Synthetic Biology Approaches
  • Strain Development and Optimization for Target Molecules
  • Fermentation Process Design and Scale-Up
• Chapter 7: Enzymatic Biotransformations
  • Enzymes as Green Catalysts: Lipases, Esterases, Oxidoreductases, Lyases
  • Regioselectivity and Stereoselectivity in Enzymatic Reactions
  • Immobilized Enzymes and Reactor Design
  • Applications in Producing Chiral Flavour/Fragrance Molecules
• Chapter 8: Plant Cell and Tissue Culture for Aroma Compounds
  • Harnessing Plant Biosynthesis Pathways in vitro
  • Cell Suspension Cultures, Hairy Root Cultures
  • Elicitation and Bioreactor Systems for Enhanced Production
  • Challenges and Opportunities in Scale-Up

Part III: Sustainability in the Flavour and Fragrance Industry

• Chapter 9: Principles of Green Chemistry and Engineering
  • The 12 Principles of Green Chemistry Applied to F&F Synthesis and Production
  • Solvent Replacement and Waste Minimization
  • Energy Efficiency and Renewable Energy Integration
  • Atom Economy and Process Efficiency
• Chapter 10: Sustainable Sourcing of Natural Ingredients
  • Biodiversity Conservation and Ethical Harvesting Practices
  • Fair Trade and Community Engagement
  • Traceability and Supply Chain Transparency
  • Addressing Deforestation and Over-exploitation
• Chapter 11: Life Cycle Assessment (LCA) and Environmental Impact
  • Methodologies for Assessing Environmental Footprint (Carbon, Water, Land)
  • Case Studies of LCA in Flavour and Fragrance Production
  • Identifying Hotspots and Opportunities for Improvement
  • Circular Economy Concepts in the F&F Industry
• Chapter 12: Regulatory Landscape and Consumer Perception of Sustainability
  • International Regulations (e.g., REACH, IFRA Standards)
  • Consumer Demands for "Natural," "Clean Label," and "Sustainable" Products
  • Marketing and Communication of Sustainable Practices
  • Certifications and Eco-Labels in the F&F Sector

Part IV: Formulation, Application, and Future Trends

• Chapter 13: Flavour Creation and Formulation
  • The Art and Science of Flavour Blending
  • Flavour Modulators and Enhancers
  • Encapsulation Technologies for Flavour Stability and Release
  • Applications in Food, Beverages, and Oral Care Products
• Chapter 14: Perfumery: The Art of Fragrance Creation
  • Understanding Odor Families and Olfactory Harmonies
  • The Perfumer's Palette: Natural Extracts, Aroma Chemicals, Bases
  • Building Fragrance Structures: Top, Middle, and Base Notes
  • Applications in Fine Fragrances, Cosmetics, and Household Products
• Chapter 15: Sensory Evaluation and Consumer Science
  • Sensory Panels and Training
  • Quantitative and Qualitative Sensory Methods
  • Consumer Preference Mapping and Market Research
  • Neuroscience of Olfaction and Gustation
• Chapter 16: Future Directions in Flavours and Fragrances
  • Precision Fermentation and Next-Generation Biomanufacturing
  • AI and Machine Learning in Aroma Design
  • Personalized Flavour and Fragrance Experiences
  • Novel Delivery Systems and Functional Ingredients
  • Addressing New Challenges: Climate Change, Resource Scarcity, Consumer Health

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