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Perfume: The Art and Science of Scent

Perfume: The Art and Science of Scent
  • Perfume: The Art and Science of Scent
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Approx. Price: Rs 1,258 / Piece(s)
The Essence of Illusion

Promise her anything...but give her Perfume. This bewitching, lavishly illustrated book explores every aspect of the fascinating yet little-known art and science of scent, which for thousands of years has worked its powerfully seductive magic on men and women all over the world.

You'll witness every stage of the development of a perfume, from the rose fields of rural Morocco to the finest department stores of Paris and New York. You'll attend a school for perfumers in Provence where hopeful apprentices hone their skills, meet the legendary alchemists who create complex, closely guarded formulas, which can be worth millions, and listen in as executives devise strategies for tapping the 15-billion-dollar-a-year perfume market -- an intensely competitive arena where failure can literally destroy a company.

Throughout, you'll glory in stunning color photographs that capture all the elegance and romance of an art where image is truly everything -- the sensuous shape of a crystal flask filled with amber enchantment, the alluring promise of a whiff of scent on a gentle evening breeze, the extraordinary power of perfume to evoke the memory of a treasured moment. Glamorous, mysterious, enthralling, this is a book as sophisticated and irresistible as the classic art it celebrates.

  • Hardcover: 176 pages
  • Publisher: National Geographic (October 1, 1998)
  • Language: English
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Headspace Analysis Of Foods and Flavors

Headspace Analysis Of Foods and Flavors
  • Headspace Analysis Of Foods and Flavors
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Approx. Price: Rs 4,725 / Piece
Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product.
This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, _alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included.

This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately
Aubrey Parsons, governing council member, International Union for Food Science and Technology.

Content Level » Research

Table of contents:

  • Headspace Techniques for Food Aroma Volatiles: An Overview; R.L. Rouseff, K.R. Cadwallader.
  • Headspace - Gas Chromatography: An Ideal Technique for Sampling Volatiles Present in Non-Volatile Matrices; L.S. Ettre.
  • Aroma Compound-Protein Interaction using headspace techniques; E. Jouenne, J. Crouzet.
  • Electronic noses in food analysis; J.-E. Haugen.
  • The Strengths and Weaknesses of the Electronic Nose; W.J. Harper.
  • Principles of Solid Phase Micro Extraction, SPME; J. Pawliszyn.
  • SPME-MS-MVA as a Rapid Technique for Assessing Oxidation Off-Flavors in Foods; R.T. Marsili.
  • SPME - GC-Olfactometry of Orange Juice Aroma Volatiles: Heating Effects; R. Rouseff, et al.
  • Headspace Volatile Aldehydes as Indicators of Lipid Oxidation in Foods; F. Shahidi.
  • Comparison of Dynamic Headspace Concentration on Tenax with Solid Phase Microextraction for the Analysis of Aroma Volatiles; J.S. Elmore, et al.
  • Choice and Use of Standards for Dynamic Headspace Trapping as Applied to the Analysis of the Volatiles of Baked Potato; J.M. Ames, S.C. Duckham.
  • Aroma Components of an Oil-Based Grill Flavoring by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis; T.E. Webb, K.R. Cadwallader.
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