The Instrumental Spectrometric and Spectroscopic Analysis of Food Flavourings - A Handbook

Volume IV of this series The Instrumental Spectrometric and Spectroscopic Analysis of Natural Food Flavourings - A Handbook is a condensed and compact version of the first three volumes studying and investigating and building 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.

The natural food flavourings include malt, mushroom, pineapple, banana, grapes, pear, apricot, and herbs and spices including lemongrass thyme, clove and cinnamon, previously presented in Volume III are included in this compact volume.

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 eighty pages can be previewed here (opens in a new tab/window) and purchased through all good online bookshops including Amazon but it is quickest to buy it through our printing partner, Lulu.