The Instrumental Spectrometric and Spectroscopic Analysis of Food Flavourings - Volume III

Volume III of The Instrumental Spectrometric and Spectroscopic Analysis of Natural Food Flavourings builds on the theory and principles of infrared spectroscopy, mass spectrometry and multinuclear (¹H and ¹³C) nuclear magnetic resonance (NMR) spectroscopy presented in Volume I and the previous study and investigation of small molecules described in Volume II.

This volume (Volume III) concentrates on using our understanding of the principles of the instrumental methods and applying it to the detemination of the structures of natural food flavourings.

The natural food flavourings include malt, mushroom, pineapple, banana, grapes, pear, apricot, and herbs and spices including lemongrass thyme, clove and cinnamon.

Perhaps the most interesting molecules are pairs of mirror images which give rise to the flavouring of orange and lemon, spearmint and caraway and lavender and coriander which are mirror images of each other. Their profoundly different flavour arises simply from the different positioning of a single hydrogen atom

The first one hundred pages can be previewed here (opens in a new tab/window) and purchased through all good online bookshops but the easiest way is through our partner Lulu.