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Chemistry And The Sense Of Smell

Author: Charles S. Sell
Publisher: John Wiley & Sons
ISBN: 1118522966
Size: 80.61 MB
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“I cannot recommend this fascinating book highly enough.” –Simon Cotton, Chemistry & Industry, September 2014 “In conclusion: A comprehensive introduction to the world of odours, not only for chemists.” –review in German: Monika Paduch, Gefahrstoffe - Reinhaltung Luft, October 2014 A comprehensive overview of fragrance chemistry Fragrance materials are universal, from personal care products to household cleaners, laundry products, and more. Although many of the scents themselves are synthesized in a lab, the actual mechanism of odour has long baffled chemists who attempt to model it for research. In Chemistry and the Sense of Smell, industry chemist Charles S. Sell explores the chemistry and biology surrounding the human detection and processing of odour, providing a comprehensive, single-volume guide to the totality of fragrance chemistry. The correlation between molecular structure and odour is much more complex than initially thought, and the intricacies of the mechanism by which the brain interprets scent signals leaves much to be discovered. This book provides a solid foundation of fragrance chemistry and highlights the relationship between research and industry with topics such as: The analysis and characterization of odour The role scent plays in our lives The design and manufacture of new fragrance ingredients The relationship between molecular structure and odour The mechanism of olfaction Intellectual challenges and the future of the field Complete with illustrations that clarify difficult concepts and the structures of the molecules under discussion, Chemistry and the Sense of Smell is an all-inclusive guide to the science of scent. For professionals in the fragrance industry or related fields, this book is one resource that should not be overlooked.

Fragrance Chemistry

Author: Ernst T. Theimer
Publisher: Elsevier
ISBN: 0323138608
Size: 30.57 MB
Format: PDF, Kindle
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This book has been prepared as an introduction to the chemistry of odorous molecules. While there exist a number of works of an encyclopedic nature which cover this field, there is none which treats the subjectin an instructional fashion. To fill this gap, a group of scientists, types from the chemical point of view, to present to the reader the panorama of those molecules that stimulate the sense of smell. To make the picture complete, the chapters that are strictly chemical in content are preceded by several that introduce the topics of the physiology of the olfactory system, the current hypotheses on the mechanism of the sense of smell, and the structure-odor relationships in odorous molecules. There is also a treatment of analytical techniques which have become important to fragrance chemical research and testing.

The Chemistry Of Fragrances

Author: Charles Sell
Publisher: Royal Society of Chemistry
ISBN: 0854048243
Size: 29.16 MB
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This book discusses the technical, artistic and commercial challenges of the perfume industry in an informative and engaging style.

Encyclopedia Of Food Chemistry

Author:
Publisher: Elsevier
ISBN: 0128140453
Size: 77.36 MB
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Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Taste Chemistry

Author: R.S. Shallenberger
Publisher: Springer Science & Business Media
ISBN: 9780751401509
Size: 65.72 MB
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The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.

The Human Brain E Book

Author: John Nolte
Publisher: Elsevier Health Sciences
ISBN: 0323064752
Size: 27.36 MB
Format: PDF, Mobi
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Already known as the reference of choice for expert coverage on the structure and function of the human brain and the nervous system, Nolte’s The Human Brain continues to impress with essential updates throughout this new edition. It includes a new chapter on formation, modification, and repair of connections, with coverage of learning and memory, as well as the coming revolution of ways to fix damaged nervous systems, trophic factors, stem cells, and more. 550 full-color illustrations—more than 650 in all—support the text and depict every nuance of brain function. But, best of all, your purchase now includes access to Student Consult, including all of the book’s illustrations, video clips, and additional software, plus many other exclusive features at www.studentconsult.com. Features a single-authored approach for a more consistent, readable text. Discusses all key topics in functional neuroanatomy and neuroscience, giving you well-rounded coverage of this complex subject. Includes clinical examples throughout for a real-life perspective. Uses summary statement headings that speed you to the information you need. Presents chapter outlines that encourage you to stay organized and focused. Incorporates 3-dimensional brain images and more than 650 illustrations that add increased visual clarity and a greater understanding of every concept. Includes a glossary of key terms that elucidates every part of the text. Features updates throughout, as well as many new illustrations using the most current neuroimaging techniques, reflecting recent developments and changes in understanding to acquaint you with the very latest knowledge in the field. Discusses the hot topic of neural plasticity in a new chapter on formation, modification, and repair of connections, with coverage of learning and memory, as well as the coming revolution in ways to fix damaged nervous systems, trophic factors, stem cells, and more. Uses chapter outlines, offering you a focused approach to study. Offers unlimited access to the Student Consult, withvideo clips and additional software at www.studentconsult.com, so you can consult it anywhere you go...perform quick searches...add your own notes and bookmarks...follow Integration Links to related bonus content from other Student Consult titles...and reference all of the other Student Consult titles you own online, too—all in one place!

The Chemistry And Biology Of Volatiles

Author: Andreas Herrmann
Publisher: John Wiley & Sons
ISBN: 1119956986
Size: 80.84 MB
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"Coming to a conclusion, this wonderful, informative and very interesting book presents an excellent overview of small volatile organic compounds and their role in our life and environment. Really fascinating is the entirety of scientific disciplines which were addressed by this book." –Flavour and Fragrance Journal, 2011 "… this book deserves to be a well-used reference in the library of any laboratory specialising in VOC". –Chemistry World, 2011 Volatile compounds are molecules with a relatively low molecular weight allowing for an efficient evaporation into the air. They are found in many areas of our everyday-life: they are responsible for the communication between species such as plants, insects or mammals; they serve as flavours or fragrances in many food products or perfumed consumer articles; and they play an important role in atmospheric chemistry. This book takes an interdisciplinary approach to volatile molecules. Review-style introductions to the main topics in volatile chemistry and biology are provided by international experts, building into a broad overview of this fascinating field. Topics covered include: The structural variety of volatile compounds Biogeneration of volatiles Synthesis of natural and non-natural volatiles Analysis of volatiles Volatile compounds as semiochemicals in plant-plant or plant-insect interactions Volatiles in pest control Pheromones and the influence of volatiles on mammals Olfaction and human perception Volatiles as fragrances The generation of flavours and food aroma compounds Stabilisation and controlled release of volatiles The impact of volatiles on the environment and the atmosphere

The Psychology Of Eating And Drinking

Author: Alexandra W. Logue
Publisher: Routledge
ISBN: 1135067627
Size: 79.21 MB
Format: PDF
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Choice Recommended Read This insightful, thought-provoking, and engaging book explores the truth behind how and why we eat and drink what we do. Instead of promising easy answers to eliminating picky eating or weight loss, this book approaches controversial eating and drinking issues from a more useful perspective—explaining the facts to promote understanding of our bodies. The only book to provide an educated reader with a broad, scientific understanding of these topics, The Psychology of Eating and Drinking explores basic eating and drinking processes, such as hunger and taste, as well as how these concepts influence complex topics such as eating disorders, alcohol use, and cuisine. This new edition is grounded in the most up-to-date advances in scientific research on eating and drinking behaviors and will be of interest to anyone.