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The latest complete set of exclusive series technical information: (2 copies) +exclusive internal information (2 copies) +package postage = 290 yuan cash on delivery
This set of information covers almost all the latest information on the market.
(1) The Authentic Book of Tiaoxiang (Third Edition)
(2) Authentic Edition of Edible Flavoring (2nd Edition)
(3) Compilation of Internal Data of Various Flavoring Techniques (2 CD-ROMs), with more than 1000 pages and exclusive information
The detailed catalogue is as follows:
(1) The Authentic Book of Tiaoxiang (Third Edition)
This book is a monograph on the theory and practice of modern flavoring. The book introduces the history of Chinese and foreign fragrance blending and the new theories of incense and fragrance in recent years at home and abroad, especially the &ldquo created by the author; the three value theory of fragrance and flavor ” “ the ABC relationship diagram of natural scent ” “ the resonance theory of Aroma: rdquo; and “ chaotic blending theory; ” combining with the market. Economically exclusive & ldquo; Economic fragrance Blending & rdquo;—&mdashThat is, how to use the cheapest spices to mix the most valuable flavors; from the reality of flavoring, explain the special gas chromatography, liquid chromatograph, mass spectrometry, electronic nose technology and the use of computer to simulate fragrance and incense. The book contains a large number of valuable and practical flavor formulas and physical and chemical data of over 4000 kinds of spices, making this book a reference book and reference book for technicians who are engaged in spices, fragrances and fragrance industry. It can be used as a major or supplementary teaching material for professional teaching materials for flavor and fragrance, fine chemicals, daily necessities, food processing, feed processing, processing, etc., and can also be used by readers with medium and advanced cultural level.
Introduction: Artistic accomplishment of perfumers
Chapter I Historical Records of Chinese and Foreign Fragrances
Chapter 2 Aroma Characteristics of Commonly Used Monomer Fragrances and Their Application
application
SECTION I TERPENES AND THEIR DERIVATIVES
First,
2. Laurylene
Three, limonene
IV. Caryophyllene
5. Lonifene
Eucalyptus oil
Section II Alcohols
Ye Chun
Two.
Three. Cinnamyl alcohol
4. Citronellol, Rostol, geraniol and
Neroli
5. Linalool
6. Dihydrolauryl enol
Terpineol
8. Tetrahydrolinalool
9. Nerol tertiary alcohol
Section 3 Ethers
I, II and Methyl Bis
2. Ethyl Naphthalene Methyl Ether and Ethyl Naphthalene
3. p-cresol methyl ether
Rose ether
V. Ambergris Ether and Dropping Ambergris Ether
Section 4 Phenols and Their Derivatives
I. Eugenol and Isoeugenol
2. Maltol and Ethyl Maltol
Thymol
Section 5 Aldehydes
I. Aliphatic aldehyde
2. Methyl amyl cinnamaldehyde and methyl hexyl cinnamaldehyde
3. Hydroxycitronellal, bollaldehyde, neobollaldehyde and
Rabbit ear aldehyde
IV. Vanillin and Ethyl Vanillin
Five, and new
VI. Ligustrum lucidum
VII. Citrus penicillaldehyde
Eight, benzene
Nine.
Section 6 Ketones
I. p-acetone
II. Iolones
3. Raspberry Ketone
IV. Turkish ketones
V. Methyl cedrone and ambergristone
Section 7 Acetals and Ketals
One or two
2. Malate
3. Hyacinthin
Section VIII Acids
I. Strawberry acid
Two.
Section 9 Esters
I. Benzyl acetate
2. Phenylethyl acetate
Citronellyl acetate, geranyl acetate, orange blossom acetate
Esters and Rose Acetate
4. Linalyl acetate
V. Terpinyl acetate
6. Isobornyl Acetate
7. p-tert-butyl cyclohexyl acetate
VIII. Isonononyl Acetate
9. Butyl esters and amyl esters
10. dihydrojasmonate
XI. BENZYL ESTER AND BENZYL ESTER
Phenylethyl ester
13. Leaf acetate
Section 10 Lactones
I. Propylenolactone
II. undecanolactone propionate
3. Butyldecanolide
IV. Coumarin
Section 11 Synthetic Sandalwood
I. Synthetic Sandalwood 803
2. Synthetic sandalwood 208
3. & ldquo; sandalwood & rdquo of Java;
IV. Synthetic sandalwood 210
5. Etadecanol
6. Tetragalol
VII. Polysandalyl alcohol
8. Super Sandalwood Alcohol
IX. Sandalwood Ether
10. Fine Sandalwood
11. Vansol Sandalwood
Section 12 Artificial Musk
I. Sunflower Musk and Ketone Musk
2. Jiale Musk, Turner Musk and Sally Musk
3. Musk 105, Musk T and 15
lactone
Section 13 Nitrogen, Sulphur and Heterocyclic Compounds
Indole
II. Isobutyl
3. O-carbamate
IV. Citronitrile
V. Dibutyl sulfide
Six, ketone
7. Pyrazines
VIII. Thiazole Food Flavors
CHAPTER III AROMATIC CHARACTERISTICS AND APPLICATIONS OF NATURAL FLAVORS
Section I Animal Spices
Musk
2. Muskrat
3. Civet Cat Fragrance
IV. Ambergris
V. Beaver
6. Hydrolyzed fish extract
Section 2 Plant Spices
I. Jasmine Extract and Pure Oil
II. Rose Extract and Pure Oil
3. Ink Red Extract and Pure Oil
IV. Osmanthus fragrans extract and purified oil
5. Extract of Tree Orchid and Oil of Tree Orchid Leaf
6. Lai Baidang Extract and Purified Oil
Iris Extract and Pure Oil
8. Magnolia Flower Oil and Magnolia Leaf Oil
9. Hawthorn Flower Oil and Hawthorn Leaf Oil
10. Yilan Yilan Oil and Kanan Refueling
Lavender Oil
XII. Perilla Oil and Perilla Oil
XIII. Fragrant Leaf Oil
14. Clove Oil and
XV. Sweet Orange Oil and Deterpene Sweet Orange Oil
16. Lemon Oil and Lemon Leaf Oil
17. Lemon Oil
XVIII. Litsea cubeba oil
Eucalyptus oil
Tea Tree Oil
Turpentine
22. Camphor Leaf Oil
Citronella oil
24. Lemon Eucalyptus Oil
Sandalwood Oil
26. Cedar Oil
27. Patchouli oil
28. Fragrant Root Oil
Twenty-nine. Glycerol
30. Asian peppermint oil and peppermint oil
31. Spearmint Oil
32. Oak Moss Extract and Oak Moss Pure Oil
Thirty-three. Benzoin extract
34. Camphor Leaf Extract and Camphor Lignans
35. aloes and aloes
Section 3 Maillard reaction products
I. Maillard reaction mechanism
Influencing factors of Maillard reaction
3. Meat aroma formation mechanism
IV. Application of Maillard Reaction
Section 4 Microbial Fermentation Products
Biology of Tobacco Flavors Produced by Microbial Fermentation
Basics
2. Examples of methods for producing tobacco flavors by microbial fermentation
Flavoring experiment
Section 5 - ldquo; Natural Reaction - rdquo; Products
Chapter Four: The Theory Basis of Fragrance Evaluation and Fragrance Mixing
Section I Early Theory of Fragrance Evaluation and Fragrance Mixing
The three value of second flavors and fragrances
I. Fragrance Ratio
2. Golden Section Method
3. Recognition of Touxiang, Tixiang and Kexiang
IV. Liuxiang Value
V. Fragrance Value
Six. Comprehensive evaluation of the practical value of perfumes and fragrances
Section 3 Aroma Expressions and Aroma ABC
Section 4 Chaotic Mathematics, Fractal and Fragrance Mixing
Section 5 Fractal Dimension of Aroma
Section 6 Aroma Resonance Theory
The seventh section is &ldquo of flavors, fragrances and fragrances; aging ”
The fifth chapter is the daily flavor and its application.
Section 1: Daily flavors are commonly used in flavor.
1. Flower fragrance
Two, fruit flavor
Three. Costa flavour
Four, Qingxiang flavor
Five, medicine flavor
6. Animal Flavors
Seven, aldehyde flavor.
Eight, compound essence
Nine, fantasy essence
Second environmental flavors
1. Air freshener essence
Two, candle essence
Three, incense flavor
IV. Animal repellents
The third fragrance of perfume
Perfume for women
Two, men's perfume essence
The fourth section is cosmetic essence.
The fifth section detergent essence
Sixth aromatherapy essences
Health, sub-health and depression
2. Commonly used essential oils for aromatherapy
3. Essential Oil Therapeutic Tables
IV. PREPARATION OF ESSENTIAL OIL
5. Correct Understanding of Essential Oils
6. Compound Essential Oil
VII. Usage of Essential Oil
8. Essential oils are directly used in the fragrance of daily necessities
Seventh flavors Remixed
Eighth capsule essence
Introduction of microencapsulated essence
Two. Production of microcapsule flavors
Three. Application of microcapsule essence
Chapter VI Edible Flavors and Seasonings
Section 1 Common flavor types of edible flavor base
I. Fruit flavor
2. Nut aroma
3. Cooked meat flavor
4. Frankincense type
V. Spicy-scented Type
6. Liangxiang Type
VII. Vegetable flavor
VIII. Flower-scented Types
9. Other Fragrance Types
Section 2 Application of Edible Fragrance Base
Preparation of food flavors
Two. Used or prepared daily flavors.
III. Other uses
Section 3 Seasonings
The seventh chapter is liquor flavor.
Production and Classification of the First Wine
Blending of the Second Wine
Third blending of essential ingredients for liquor consumption
Liquor flavor
Two, imitation wine flavor
Fourth flavoring formula for liquor consumption
The eighth chapter is toothpaste mouthwash essence and its application.
The ninth chapter is feed flavor and its application.
Section 1 function mechanism of feed flavor
Second kinds of feed flavors and their adding methods
Characteristics of feed flavor products
Two. Product characteristics of microencapsulated flavor
III. PRODUCT CHARACTERISTICS OF SWEETING AGENTS
Four, feed flavor added method
The third function of feed flavor
1. Feed flavor on animal appetite and production performance.
Influence
Two, feed flavor to feed peculiar smell and adjust feed formula.
Influence
Three. Feed flavor on animal feeding behavior and attractants.
Influence
Four. Feed flavor promotes the development of animal digestive glands.
Digestion and absorption of nutrients
Five. Effects of feed flavor on relieving animal stress
Six. The effect of feed flavor on the commercialization of diet
Seven, natural feed essence is expected to solve the abuse of antibiotics.
problem
Effects of fourth feed flavors on different animals
1. Feed flavor for pigs
Two, feed flavor for cattle
Three, other livestock feed flavor
Four, chicken feed flavor
5. Fish Feed Flavoring Agents
6. Pet Feed Flavoring Agents
Seven. Feed essence for other animals
Section 5 Compatibility of Feed Flavoring Agents
SECTION VI EXPERIMENTAL METHODS FOR FEED AROMATIZATION
I. Parallel Experiments
2. Inversion experiment method
3. Single-throw experiment method
Seventh Research Methods of spices in fodder flavor
Research outline of eighth feed flavor
Ninth feed flavor formula
The tenth section is the antiseptic and antioxidation effects of feed flavor.
The tenth chapter is tobacco flavor and its application.
Section I Smoking and Health
Section II Factors Affecting Tar Production in Cigarettes
Section 3 Jiaxiang
I. Flower-scented Fragrances
2. Non-floral fragrances
Fourth examples of formula for tobacco flavor
CHAPTER XI ECONOMIC AROMATICS
Section I Natural and Synthetic Perfumes
Section 2 Domestic and Imported Perfumes
Section 3 Utilization of spice scrap
Section 4 Selection of Solvents
Section 5 Skillfully Use Fragrances with High Fragrance Intensity
Section 6. Self-made Fragrances and Solvents
Section 7. Computers help you with your detailed accounts
Section 8 Concerns about the Spices Market
Section 9: bold use of new perfumes
Section 10: ldquo; two high and one low & rdquo; and & ldquo; two low and one high & rdquo;
spice
CHAPTER XII EXPERIMENTS AND EVALUATION OF COMMONY AROMATICS
Flavoring Laboratory of First Festival Supplies Manufacturing Plant
The second fragrance Laboratory of fragrance factory
SECTION III SENSORY ANALYSIS
Section 4 Human olfaction
Section 5 Modern Fragrance Evaluation Organization
I. Basic Law of Olfaction
Types of Fragrance Appraisal
3. Selection and Training of Fragrance Appraisers
IV. The Experimental Environment of Fragrance Evaluation
5. Common methods of fragrance evaluation and analysis
VI. Electronic Nose for Fragrance Evaluation
7. Fragrance Evaluation of Other Flavoring Products
Chapter 13 Imitation and Creation of Fragrance
Section I Gas Chromatographic Conditions
Section 2 Sampling methods and preliminary analysis by gas chromatography
Imitation fragrance
Section 3 Chromatographic Charts of Natural Flavors
Section IV Solid Phase Microextraction and Headspace Analysis
The fifth section analysis of natural spices and exotic flavors
Section 6 Qualitative analysis of fragrance imitation by gas chromatography with two columns
Seventh Section On-line Flavor Imitation by GC-MS
Section 8 High Performance Liquid Chromatography Assisting Fragrance Imitation
Section 9 Creating Fragrance on the Basis of Imitating Fragrance
The tenth section is the name of incense and essence.
Section 11 Imitation and Anti-Imitation
Chapter 14 Computer Fragrance Mixing
Section I Software for Flavoring
Section 2 Automatic Trial Equipment
Section 3 combines fragrance imitation with & ldquo; electronic nose & rdquo; etc.
Section 4 Computer Creation
Reference
(2) Authentic Edition of Edible Flavoring (2nd Edition)
Chapter 1 Introduction
1.1 definition and basic concepts of edible flavor
1.2 the function of flavor
1.3 analysis of edible flavor formula
1.4 threshold
1.5 食用香精的质量控制和检测
1.6 食用香精的安全性
1.7 食用调香师
Reference
第2章 香味的分类
2.1 分子结构与香味的关系
2.2 香味的分类方法
Reference
第3章 食用香料
3.1 精油
3.2 浸膏
3.3 净油
3.4 树脂、香膏
3.5 酊剂
3.6 烃类香料
3.7 醇类香料
3.8 酚类香料
3.9 醚类香料
3.10 醛类香料
3.11 酮类香料
3.12 缩羰基类香料
3.13 酸类香料
3.14 酯类香料
3.15 内酯类香料
3.16 含氮香料
3.17 含硫香料
3.18 近几年获得FEMA号的香料化合物
Reference
第4章 水果香型食用香精
4.1 绪论
4.2 苹果香精
4.3 生梨香精
4.4 桃子香精
4.5 杏子香精
4.6 葡萄香精
4.7 草莓香精
4.8 菠萝香精
4.9 甜橙香精
4.10 柠檬香精
4.11 香蕉香精
4.12 芒果香精
4.13 荔枝香精
4.14 樱桃香精
4.15 覆盆子香精
4.16 黑醋栗香精
4.17 椰子香精
4.18 山楂香精（Hawthorn Flavor）
4.19 甜瓜香精(Melon Flavor)
4.20 杨梅香精
Reference
第5章 坚果香型食用香
第6章 肉味香精
第7章 乳香型食用香精
第8章 辛香型食用香精
第9章 凉香型食用香精
第10章 蔬菜型与瓜果型食用香精
第11章 花香型食用香精
第12章 酒香型食用香精
第13章 其他香型食用香精
第14章 食品香精分析
(3) Compilation of Internal Data of Various Flavoring Techniques (2 CD-ROMs), with more than 1000 pages and exclusive information
目录如下：
第一章 调香理论基础
第一节 混沌数学、分形与调香
第二节 香气的分维
第三节 自然界气味关系图
第四节 香料的“相生”“相克”与“相辅相成”
第五节 共振理论
第六节 香气表达词语和气味ABC
第七节 香料香精的三值
I. Fragrance Ratio
2. Golden Section Method
3. Recognition of Touxiang, Tixiang and Kexiang
IV. Liuxiang Value
V. Fragrance Value
Six. Comprehensive evaluation of the practical value of perfumes and fragrances
第八节 香精与香水的“陈化”
第二章 常用合成香料的香气特征与应用
第一节 萜烯类及其衍生物
First,
2. Laurylene
三、苎烯
IV. Caryophyllene
5. Lonifene
Eucalyptus oil
第二节 醇类
Ye Chun
Two.
Three. Cinnamyl alcohol
四、香茅醇、玫瑰醇、香叶醇与橙花醇
5. Linalool
6. Dihydrolauryl enol
Terpineol
第三节 醚类
I, II and Methyl Bis
2. Ethyl Naphthalene Methyl Ether and Ethyl Naphthalene
3. p-cresol methyl ether
Rose ether
五、龙涎醚与降龙涎醚
第四节 酚类及其衍生物
一、丁香酚与异丁香酚
二、麦芽酚与乙基麦芽酚
三、麝香草酚
第五节 醛类
一、脂肪醛
二、甲位戊基桂醛与甲位己基桂醛
三、羟基香茅醛、铃兰醛、新铃兰醛与兔耳草醛
四、香兰素与乙基香兰素
五、与新
六、女贞醛
七、柑青醛
八、苯
第六节 酮类
一、对乙酮
二、紫罗兰酮类
三、覆盆子酮
四、突厥酮类
五、甲基柏木酮与龙涎酮
第七节 缩醛缩酮类
一、二
二、苹果酯
三、风信子素
第八节 酸类
一、草莓酸
二、
第九节 酯类
一、乙酸苄酯
二、乙酸苯乙酯
三、乙酸香茅酯、乙酸香叶酯、乙酸橙花酯与乙酸玫瑰酯
四、乙酸芳樟酯
五、乙酸松油酯
六、乙酸异龙脑酯
七、乙酸对叔丁基环己酯
八、乙酸异壬酯
九、丁酯与戊酯类
十、二氢茉莉甲酯
……
第三章 天然得料的香气特征与应用
第四章 经济调香术
第五章 日用得精及其应用
第六章 食用香基及其应用
第七章 酒用香精及其应用
第八章 牙膏漱口液香精及其应用
第九章 饲料香精及其应用
第十章 烟用香精及其应用
第十一章 日用品加香实验与评香
第十二章 仿香与创香
第十三章 电脑调香
