Scent and Chemistry - Product Image

Scent and Chemistry

  • ID: 2180457
  • Book
  • 350 Pages
  • John Wiley and Sons Ltd
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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 chemistGünther Ohloff, Wilhelm Pickenhagen, andPhilip 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.

The book details the molecular basis of Olfaction, olfactory characterization of perfumery materials, structure–odor relationships, chemical synthesis of odorants, and chemistry of essential oils and odorants from the animal kingdom, backed up by many examples from perfumery and historical aspects. It will serve as a thorough introductory tool for all those interested in the molecular world of odors.

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1. Historical Aspects

2. The Chemical Senses

3. Structure–Odor Relationships

4. Odorants from Natural Resources

5. Odorants from Petrochemical Sources

6. Ionones, Damascones, and Iso E Super

7. Essential Oils

8. Odorants of Animal Origin

Perfume Index

Subject Index

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This wonderful book will interest readers in the fields of psychology and neurophysiology as well as the obvious organic chemistry and biochemistry.  Useful as a course resource and reference book.  Summing Up: Highly recommended.  Upper–division undergraduates and above.   (Choice, 1 August 2012)

This book would be ideal for perfume/odour chemists or any chemist with an interest in natural products.   (Chemistry World, 20 June 2012)

The first edition of the book was written for interested scientists and everyone who appreciates nice scents . The same is also true for this book.   (Angew. Chem. Int. Ed, 2012)

Given their unique perspective and a wealth of knowledge, it would be a great addition to a perfumery bookshelf.   (Bois de Jasmin, 6 March 2012)

This is a splendid book, which I really enjoyed Thoroughly recommended.   (Chemistry & Industry, 1 May 2012)

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