Relevant bibliographies by topics / Flavour and fragrance

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Flavour and fragrance'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Flavour and fragrance.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Flavour and fragrance"

1

Gambacorta, Guido, James S. Sharley, and Ian R. Baxendale. "A comprehensive review of flow chemistry techniques tailored to the flavours and fragrances industries." Beilstein Journal of Organic Chemistry 17 (May 18, 2021): 1181–312. http://dx.doi.org/10.3762/bjoc.17.90.

Full text
Abstract:
Due to their intrinsic physical properties, which includes being able to perform as volatile liquids at room and biological temperatures, fragrance ingredients/intermediates make ideal candidates for continuous-flow manufacturing. This review highlights the potential crossover between a multibillion dollar industry and the flourishing sub-field of flow chemistry evolving within the discipline of organic synthesis. This is illustrated through selected examples of industrially important transformations specific to the fragrances and flavours industry and by highlighting the advantages of conduct
APA, Harvard, Vancouver, ISO, and other styles
2

Harborne, Jeffrey B. "Flavour and Fragrance Journal." Phytochemistry 25, no. 6 (1986): 1516. http://dx.doi.org/10.1016/s0031-9422(00)81332-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bicchi, Carlo, Alain Chaintreau, and Daniel Joulain. "Identification of flavour and fragrance constituents." Flavour and Fragrance Journal 33, no. 3 (2018): 201–2. http://dx.doi.org/10.1002/ffj.3445.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Näf, Ferdinand, and John Piggott. "Firmenich Flavour & Fragrance Science Award." Flavour and Fragrance Journal 14, no. 4 (1999): 207. http://dx.doi.org/10.1002/(sici)1099-1026(199907/08)14:4<207::aid-ffj844>3.0.co;2-6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

ASAI, Harumi. "Recent progress of flavour and fragrance chemicals." Journal of Synthetic Organic Chemistry, Japan 45, no. 1 (1987): 25–35. http://dx.doi.org/10.5059/yukigoseikyokaishi.45.25.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Mwansa, Joseph M., and Michael I. Page. "Catalysis, kinetics and mechanisms of organo-iridium enantioselective hydrogenation-reduction." Catalysis Science & Technology 10, no. 3 (2020): 590–612. http://dx.doi.org/10.1039/c9cy02147g.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

K., Ngugi, Aluka P., and Kahiu Ngugi. "Sensory and Organoleptic Cup Attributes of Robusta Coffee (Coffea canephora Pierre ex A. Froehner)." Journal of Agricultural Studies 4, no. 1 (2015): 101. http://dx.doi.org/10.5296/jas.v4i1.8789.

Full text
Abstract:
Coffea canephora organoleptic cup attributes are the most important factors that define its price in world markets. Determining the components that contribute to the diversity of organoleptic characters will help in the improvement of these qualities in order to obtain favourable markets. Two hundred and six genotypes from twenty one districts and two research institutes were analyzed by a three member expert panel from Uganda Coffee Development Authority using a 10 point descriptive scale and protocols from, The Coffee Quality Institute of America (CQIA). The results revealed that the evaluat
APA, Harvard, Vancouver, ISO, and other styles
8

Aytac, Zeynep, Zehra Irem Yildiz, Fatma Kayaci-Senirmak, Nalan Oya San Keskin, Turgay Tekinay, and Tamer Uyar. "Electrospinning of polymer-free cyclodextrin/geraniol–inclusion complex nanofibers: enhanced shelf-life of geraniol with antibacterial and antioxidant properties." RSC Advances 6, no. 52 (2016): 46089–99. http://dx.doi.org/10.1039/c6ra07088d.

Full text
Abstract:
Free-standing nanofibrous webs of cyclodextrin/geraniol–inclusion complex (CD/geraniol–IC-NF) showing antibacterial, antioxidant activity and slow release of geraniol were developed as flavour/fragrance releasing materialsviaelectrospinning.
APA, Harvard, Vancouver, ISO, and other styles
9

Sun, Jingcan, Liang Wei Wilson Lee, and Shao Quan Liu. "Biosynthesis of Flavour-Active Esters via Lipase-Mediated Reactions and Mechanisms." Australian Journal of Chemistry 67, no. 10 (2014): 1373. http://dx.doi.org/10.1071/ch14225.

Full text
Abstract:
Flavour active esters belong to one group of fine aroma chemicals that impart desirable fruity flavour notes and are widely applied in the flavour and fragrance industry. Due to the increasing consumer concern about health, natural products are attracting more attention than chemically synthesized substances. The biosynthesis of flavour-active esters via lipase-catalyzed reactions is one of the most important biotechnological methods for natural flavour generation. To proceed with the industrial production of esters on a large scale, it is critical to understand the enzyme properties and behav
APA, Harvard, Vancouver, ISO, and other styles
10

Zhu, Guang Yong, Zuo Bing Xiao, Ru Jun Zhou, and Feng Ping Yi. "Fragrance and Flavor Microencapsulation Technology." Advanced Materials Research 535-537 (June 2012): 440–45. http://dx.doi.org/10.4028/www.scientific.net/amr.535-537.440.

Full text
Abstract:
Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Flavour and fragrance"

1

Harter, Margaret. "Microbial demethylation for flavour and fragrance compounds." Thesis, University of Kent, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293959.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

James, Agata Barbara. "Enzymatic production of volatile organosulphur compounds for the flavour and fragrance industry." Thesis, Durham University, 2013. http://etheses.dur.ac.uk/7281/.

Full text
Abstract:
Volatile organosulphur compounds (VOSC) are a diverse group of chemical entities, which are among the highest impact aroma chemicals (HIACs) in the flavour and fragrance (F&F) industry. These compounds may be synthesized by both chemical processes, or through the use of biological pathways referred to 'natural production' methods. The overall aim of this investigation was to establish methods for the enzymatic production of the VOSCs methanethiol, hydrogen sulphide, thiomenthone and other valuable F&F compounds from natural precursors. The first part of this project was focussed on identifying
APA, Harvard, Vancouver, ISO, and other styles
3

Morris, Michael Paul. "The asymmetric synthesis of decalin synthons for use in flavour and fragrance compounds." Thesis, University College London (University of London), 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.392107.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Vu, Michael, and Sofie Holmberg. "Ett doft- och smakbibliotek avseende hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat : En sensorisk undersökning av alternativa proteinkällor." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22333.

Full text
Abstract:
Syftet med studien är att genom sensoriska analyser sammanställa ett doft- och smakbibliotek för hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat. Metoderna pilotstudie, konsensustest och in-house intensitetstest används i studieprocessen. Pilotstudiens syfte är att få en ökad förståelse för produkternas doft och smak. Konsensustestet är en central punkt för uppbyggnaden av doft- och smakbiblioteket, eftersom övervägande attribut som genererats under testet används till produktbeskrivningen i doft- och smakbiblioteket. Inhouse intensite
APA, Harvard, Vancouver, ISO, and other styles
5

Emerton, Duncan Alan Neil. "Biotransformations of acyclic monoterpene alcohols : the search for biocatalytic routes to aromatic cyclic ethers." Thesis, University of Kent, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311225.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Jackson, Julia Emma. "The development of methods for the selective capture and characterisation of fragrances and flavours from nature." Thesis, University of Warwick, 2007. http://wrap.warwick.ac.uk/4103/.

Full text
Abstract:
The chemical senses of taste and smell are the two least well understood of our senses. Recent advances in our understanding of the genetic and molecular mechanisms have led to increasing interest in olfaction and gustation. Amongst the practical applications of fragrances and flavours are commercial consumer products. The primary source for inspiration for these is nature and the work discussed in this thesis addresses methods for isolating selected aroma and taste molecules from natural sources, for use as new ingredients in food and fragrance applications. The methods are designed to deal w
APA, Harvard, Vancouver, ISO, and other styles
7

Bouges, Hélène. "Modifications enzymatiques de la composition de mélanges naturels complexes utilisés en parfumerie." Thesis, Université Côte d'Azur (ComUE), 2018. http://www.theses.fr/2018AZUR4024.

Full text
Abstract:
Dans le domaine de la chimie des parfums, l’optimisation des propriétés biologiques et sensorielles de substances naturelles complexes, via la biocatalyse, présente un fort intérêt. Dans un contexte de chimie durable, ces travaux de recherche sont dédiés aux développements de modifications enzymatiques de composés purs, d’extraits et d’huiles essentielles de l’industrie des arômes et parfums. Une étude bibliographique a ainsi été consacrée à la composition des matières premières naturelles, leurs propriétés et les principales voies de biosynthèse des composés présents dans les substances natur
APA, Harvard, Vancouver, ISO, and other styles
8

Craig, TOM. "STRATEGIES FOR ENHANCED BIOPRODUCTION OF BENZALDEHYDE USING PICHIA PASTORIS IN A SOLID-LIQUID PARTITIONING BIOREACTOR AND INTEGRATED PRODUCT REMOVAL BY IN SITU PERVAPORATION." Thesis, 2013. http://hdl.handle.net/1974/8346.

Full text
Abstract:
Benzaldehyde (BZA), a biologically derived high-value molecule used in the flavour and fragrance industry for its characteristic almond-like aroma, has also found use in nutraceutical, pharmaceutical, cosmetics, agrochemical, and dye applications. Although, nature-identical BZA is most commonly produced by chemical synthesis, biologically derived BZA, whether by plant material extraction or via microbial biocatalysts, commands much higher prices. The bioproduction of high value molecules has often been characterized by low titers as results of substrate and product inhibition. The current work
APA, Harvard, Vancouver, ISO, and other styles
9

Wehling, Djamila Marlit Salena. "Technical optimization of the synthesis of flavours." Master's thesis, 2015. http://hdl.handle.net/10362/15883.

Full text
Abstract:
The goal of this thesis is the investigation and optimization of the synthesis of potential fragrances. This work is projected as collaboration between the University of Applied Sciences in Merseburg and the company Miltitz Aromatics GmbH in Bitterfeld‐Wolfen (Germany). Flavoured compounds can be synthesized in different ways and by various methods. In this work, methods like the phase transfer catalysis and the Cope‐rearrangement were investigated and applied, for getting a high yield and quantity of the desired substances and without any by‐products or side reactions. This involved the stu
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Flavour and fragrance"

1

D, Swift Karl A., and Royal Society of Chemistry (Great Britain), eds. Flavours and fragrances. Royal Society of Chemistry Information Services, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Berger, Ralf Günter, ed. Flavours and Fragrances. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-49339-6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Clinch, Richard P. U.S. flavor & fragrance markets. Leading Edge Reports, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Babington, Mary F., Margaret K. Strekal, and Autumn N. Lodge. Flavors & fragrances. Freedonia Group, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Surburg, Horst, and Johannes Panten, eds. Common Fragrance and Flavor Materials. Wiley-VCH Verlag GmbH & Co. KGaA, 2016. http://dx.doi.org/10.1002/9783527693153.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Bauer, Kurt, Dorothea Garbe, and Horst Surburg, eds. Common Fragrance and Flavor Materials. Wiley-VCH Verlag GmbH, 1997. http://dx.doi.org/10.1002/9783527612390.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Flavor, fragrance, and odor analysis. 2nd ed. CRC Press, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Swift, Karl A. D., ed. Advances in Flavours and Fragrances. Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847550071.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Frey, Carl, and Russell Rouseff, eds. Natural Flavors and Fragrances. American Chemical Society, 2005. http://dx.doi.org/10.1021/bk-2005-0908.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Food and Agriculture Organization of the United Nations., ed. Flavours and fragrances of plant origin. Food and Agriculture Organization of the United Nations, 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Flavour and fragrance"

1

Malik, Tripti, and Seema Rawat. "Biotechnological Interventions for Production of Flavour and Fragrance Compounds." In Sustainable Bioeconomy. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-7321-7_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Verma, Madan L. "Biotechnological Applications of Lipases in Flavour and Fragrance Ester Production." In Microorganisms for Sustainability. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-8844-6_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Joulain, Daniel. "Stable isotopes for determining the origin of flavour and fragrance components: Recent findings." In Special Publications. Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847550071-00084.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Obbens, H., and L. Huber. "Sensory Evaluation of Flavour and Fragrance Compounds After Headspace Sampling, Capillary Chromatography and Thermal Conductivity Detection." In Essential Oils and Aromatic Plants. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5137-2_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Schaefer, Bernd. "Flavours and Fragrances." In Natural Products in the Chemical Industry. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-54461-3_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Maróstica, Mário Roberto, and Gláucia Maria Pastore. "Tropical Fruit Flavour." In Flavours and Fragrances. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-49339-6_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Berger, Ralf G., and Holger Zorn. "Flavors and Fragrances." In Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine. Springer US, 2004. http://dx.doi.org/10.1007/978-1-4419-8859-1_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Williams, Densil A. "Caribbean Flavours and Fragrances." In Competing against Multinationals in Emerging Markets. Palgrave Macmillan UK, 2015. http://dx.doi.org/10.1057/9781137500328_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

van der Schaft, Peter H. "Chemical Conversions of Natural Precursors." In Flavours and Fragrances. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-49339-6_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

van Soest, Jeroen J. G. "Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products." In Flavours and Fragrances. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-49339-6_20.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Flavour and fragrance"

1

Maulana, Aga, Teuku Rizky Noviandy, Rinaldi Idroes, Novi Reandy Sasmita, Rivansyah Suhendra, and Irvanizam Irvanizam. "Prediction of Kovats Retention Indices for Fragrance and Flavor using Artificial Neural Network." In 2020 International Conference on Electrical Engineering and Informatics (ICELTICs). IEEE, 2020. http://dx.doi.org/10.1109/iceltics50595.2020.9315391.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Flavour and fragrance"

1

Health hazard evaluation report: HETA-2006-0303-3043, report on severe fixed obstructive lung disease in workers at a flavoring manufacturing plant, Carmi Flavor and Fragrance Company, Inc., Commerce, California. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, 2007. http://dx.doi.org/10.26616/nioshheta200603033043.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Flavour and fragrance' for particular source types:
Journal articles Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography