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Author: Charles S. Sell Publisher: John Wiley & Sons ISBN: 1118522966 Category : Science Languages : en Pages : 480
Book Description
“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.
Author: Charles S. Sell Publisher: John Wiley & Sons ISBN: 1118522966 Category : Science Languages : en Pages : 480
Book Description
“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.
Author: Ernst T. Theimer Publisher: Elsevier ISBN: 0323138608 Category : Technology & Engineering Languages : en Pages : 649
Book Description
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.
Author: Günther Ohloff Publisher: Wiley-VCH ISBN: 9783906390666 Category : Science Languages : en Pages : 0
Book Description
This book is the long awaited completely revised and extended edition of Gunther Ohloff's standard work "Scent and Fragrances: The Fascination of Odors and Their Chemical Perspectives". The prominent chemists Gunther Ohloff, Wilhelm Pickenhagen, and Philip Kraft convey the scientist, the perfumer, as well as the interested layman with a vivid and up-to-date picture of the state of the art of the chemistry of odorants and the research in odor perception. The book details on the molecular basis of olfaction, olfactory characterization of perfumery materials, structure-odor relationships, the chemical synthesis of odorants, and the chemistry of essential oils and odorants from the animal kingdom, backed up by ca. 400 perfumery examples and historical aspects. It will serve as a thorough introductory text for all those interested in the molecular world of odors. This book is written for everyone who wants to know more about the molecular basis of odor, and the relationships between chemical structures and olfactory properties. The great structural diversity of odorants, their synthesis, natural occurrence and their structure?odor correlation demonstrate what a fascinating science Fragrance Chemistry indeed is.
Author: Günther Ohloff Publisher: John Wiley & Sons ISBN: 3527829989 Category : Science Languages : en Pages : 654
Book Description
Scent and Chemistry Odor impressions have cast a spell over mankind since the dim and distant past. But even today, we are –consciously or subconsciously– guided by our sense of smell and the chemistry behind it. The prominent fragrance chemists Günther Ohloff, Wilhelm Pickenhagen and Philip Kraft convey the scientist, the perfumer, and the interested layman with a vivid and up-to-date picture of the chemistry of odorants and the research in odor perception. In this second thoroughly revised and updated edition they are joined by creative perfumer Fanny Grau, a rising master in this métier, who complements the scientific treatise by a concise introduction to the art of perfumery and its composition techniques. Besides this new chapter on the creative aspects of perfumery, the book details on the molecular basis of olfaction, olfactory characterization of perfumery materials, structure–odor relationships, the chemical synthesis of odorants, and the chemistry of essential oils and odorants from the animal kingdom, backed up by many perfume examples and historical aspects. It will serve as a thorough introductory text for everyone interested in the molecular world of odors.
Author: Graham A. Bell Publisher: UNSW Press ISBN: 9780868407692 Category : Health & Fitness Languages : en Pages : 234
Book Description
Provides an overview of the current status of basic science on the senses of smell, taste and pungency on which practical applications are based, and then show where some of the most interesting practical outcomes of these fundamentals are currently being applied.
Author: Krishna C. Persaud Publisher: CRC Press ISBN: 1439871728 Category : Medical Languages : en Pages : 237
Book Description
Many advances have been made in the last decade in the understanding of the computational principles underlying olfactory system functioning. Neuromorphic Olfaction is a collaboration among European researchers who, through NEUROCHEM (Fp7-Grant Agreement Number 216916)-a challenging and innovative European-funded project-introduce novel computing p
Author: A. S. Barwich Publisher: Harvard University Press ISBN: 0674245407 Category : Science Languages : en Pages : 385
Book Description
An NRC Handelsblad Book of the Year “Offers rich discussions of olfactory perception, the conscious and subconscious impacts of smell on behavior and emotion.” —Science Decades of cognition research have shown that external stimuli “spark” neural patterns in particular regions of the brain. We think of the brain as a space we can map: here it responds to faces, there it perceives a sensation. But the sense of smell—only recently attracting broader attention in neuroscience—doesn’t work this way. So what does the nose tell the brain, and how does the brain understand it? A. S. Barwich turned to experts in neuroscience, psychology, chemistry, and perfumery in an effort to understand the mechanics and meaning of odors. She discovered that scents are often fickle, and do not line up with well-defined neural regions. Upending existing theories of perception, Smellosophy offers a new model for understanding how the brain senses and processes odors. “A beguiling analysis of olfactory experience that is fast becoming a core reference work in the field.” —Irish Times “Lively, authoritative...Aims to rehabilitate smell’s neglected and marginalized status.” —Wall Street Journal “This is a special book...It teaches readers a lot about olfaction. It teaches us even more about what philosophy can be.” —Times Literary Supplement
Author: Andrew J. Taylor Publisher: John Wiley & Sons ISBN: 1405150017 Category : Technology & Engineering Languages : en Pages : 304
Book Description
Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.