Chemistry and Biology of Volatiles, The
Andreas Herrmann"… 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
Chapter 1 Volatiles – An Interdisciplinary Approach (pages 1–10): Andreas Herrmann
Chapter 2 Biosynthesis and Emission of Isoprene, Methylbutanol and Other Volatile Plant Isoprenoids (pages 11–47): Hartmut K. Lichtenthaler
Chapter 3 Analysis of the Plant Volatile Fraction (pages 49–93): Patrizia Rubiolo, Barbara Sgorbini, Erica Liberto, Chiara Cordero and Carlo Bicchi
Chapter 4 Plant Volatile Signalling: Multitrophic Interactions in the Headspace (pages 95–122): Andre Kessler and Kimberly Morrell
Chapter 5 Pheromones in Chemical Communication (pages 123–149): Kenji Mori
Chapter 6 Use of Volatiles in Pest Control (pages 151–172): J. Richard M. Thacker and Margaret R. Train
Chapter 7 Challenges in the Synthesis of Natural and Non?Natural Volatiles (pages 173–202): Anthony A. Birkbeck
Chapter 8 The Biosynthesis of Volatile Sulfur Flavour Compounds (pages 203–229): Meriel G. Jones
Chapter 9 Thermal Generation of Aroma?Active Volatiles in Food (pages 231–252): Christoph Cerny
Chapter 10 Human Olfactory Perception (pages 253–289): Alan Gelperin
Chapter 11 Perfumery – The Wizardry of Volatile Molecules (pages 291–305): Christophe Laudamiel
Chapter 12 Microencapsulation Techniques for Food Flavour (pages 307–332): Youngjae Byun, Young Teck Kim, Kashappa Goud H. Desai and Hyun Jin Park
Chapter 13 Profragrances and Properfumes (pages 333–362): Andreas Herrmann
Chapter 14 Reactions of Biogenic Volatile Organic Compounds in the Atmosphere (pages 363–388): Russell K. Monson