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This unique, comprehensive source book provides a thorough guide to the compounding of basic floral perfumes for cosmetics, soaps, disinfectants, deodorants, and flavors for food. Regardless of scientific and technical education or experience in this field, this…

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Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and…

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Describes the use and importance of bioassays in the study of flavor chemistry. Examines how precursors and characteristic odor compounds are formed and released. Describes sophisticated instrumentation routinely used to obtain information quickly from small…

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A practical guide to the most useful bioprocess techniques for . Bioprocess Production of Flavor, Fragrance, and Color Ingredients In these days of increasing consumer preference for natural foods, biological production of food ingredients is more important than…

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Examines new analytical techniques to determine authenticity of "natural" fruit flavors, aromas, and essential oils. Describes the biochemical pathways as well as bioconversion of fruit flavors. Reviews the conversion of flavorless precursors to intensely…