Chemistry and Biology of Volatiles, The

Chemistry and Biology of Volatiles, The

Editor(s): Andreas Herrmann

Published Online: 13 AUG 2010 11:52AM EST

Print ISBN: 9780470777787

Online ISBN: 9780470669532

DOI: 10.1002/9780470669532

About this Book

"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

Table of contents

    1. You have free access to this content
    2. Chapter 3

      Analysis of the Plant Volatile Fraction (pages 49–93)

      Patrizia Rubiolo, Barbara Sgorbini, Erica Liberto, Chiara Cordero and Carlo Bicchi

    3. Chapter 12

      Microencapsulation Techniques for Food Flavour (pages 307–332)

      Youngjae Byun, Young Teck Kim, Kashappa Goud H. Desai and Hyun Jin Park

    4. You have free access to this content