Spice Chemistry and Technology

Author: Sun Baoguo
Publisher:
Publish Date: 2004-08-01
Features: This book can be used as a reference for R&D personnel and management in industries such as spices, fragrances, cosmetics, detergents, toothpaste, food, beverages, tobacco, winemaking, pharmaceuticals, and beverages. It can also serve as a textbook for undergraduate students majoring in applied chemistry, chemical engineering and technology, and food science and engineering, focusing on spices. The book provides a comprehensive introduction to both natural and synthetic spices. In addition to introducing the general aroma characteristics and preparation methods of each category of spices, it mainly introduces the physicochemical properties, aroma characteristics, natural occurrence, preparation methods, safety management, and main applications of over 710 spices. For natural spices, it provides detailed information on the sources and extraction methods of each variety; for synthetic spices, it focuses on the synthesis principles and process. Additionally, the book introduces analytical and testing methods for spices.