Springer Handbook of Odor

1. Front Matter

   Pages 1-2

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2. History of Odor and Odorants

   • Wilhelm Pickenhagen

   Pages 5-6

3. Molecular Aspects and Formation Pathways

   1. Front Matter

      Pages 7-8

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   2. Biosynthesis of Plant-Derived Odorants

      • Matthias Wüst

      Pages 9-10

   3. Natural Fragrant Raw Materials

      • Nicolas Baldovini, Jean-Jacques Filippi

      Pages 11-12

   4. Incense Materials

      • Johannes Niebler

      Pages 13-14

   5. Mechanistic Pathways of Non-Enzymatic Flavor Formation

      • Marcus A. Glomb

      Pages 15-16

4. Food and Flavors

   1. Front Matter

      Pages 19-20

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   2. Coffee

      • Chahan Yeretzian

      Pages 21-22

   3. Beer

      • Michael Dresel

      Pages 23-24

   4. Wine

      • Philippe Darriet, Alexandre Pons

      Pages 25-26

   5. Fruits

      • Anne Plotto, Jinhe Bai, Elisabeth Baldwin

      Pages 27-28

   6. Meat

      • Jane K. Parker

      Pages 29-30

   7. Fats and Oils

      • Eric Frérot

      Pages 31-32

   8. Aroma Encapsulation and Controlled Delivery

      • Gary Reineccius

      Pages 33-34

   9. Physico-Chemical Interactions in the Flavor-Release Process

      • Anne-Marie Seuvre, Andrée Voilley

      Pages 35-36

   10. Models of the Oral Cavity for the Investigation of Olfaction

       • Christian Salles, Ofir Benjamin

       Pages 37-38

   11. Regulatory Oversight and Safety Assessment of Flavorings

       • Karl-Heinz Engel

       Pages 39-40

   12. Odors in Paper and Cardboard Packaging

       • Michael Czerny

       Pages 41-42

5. Analytics, Sensor Technology and Human-Sensory Evaluation

   1. Front Matter

      Pages 45-46

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The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. 

This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design.

This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.

• Fragrant Materials
• Intranasal Trigeminal System
• Multisensory Integration
• Odor Emissions
• Odor Valence Perception
• Odorant Design
• Odorant Properties
• Olfactometry
• Olfactory Subsystems
• Perireceptor Events
• aromatherapy

“This book should be in all libraries of laboratories operating in the field of odors, since it is addressed not only to specialists who would like to extend their knowledge to other aspects of the science of odor but also to PhD students at the beginning of their research studies who have to enter this field as well as to those who need to tackle specific topics.” (Carlo Bicchi, Analytical and Bioanalytical Chemistry, August, 2017)

• Fraunhofer-Institut for Process Engineering and Packaging, Freising, Germany

  Andrea Buettner

Andrea Buettner completed her doctoral and post-doctoral research in food chemistry at the Germany Research Centre for Food Chemistry (DFA) and at the Technical University of Munich from 1995-2002. Following her habilitation to qualify for full professorship in 2007, she was appointed and still holds two concurrent positions: founder and head of the Department of Sensory Analytics at the Fraunhofer Institue for Process Engineering and Packaging IVV  in Freising, Germany, and head of the Physiological and Psychological Effects of Odorants group at the Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany. Most recently Andrea  was awarded the Kurt-Täufel Prize for young scientists from the Food Chemistry Division of the German Chemistry Society (2010), the Young Investigator Award from the Food and Agricultural Division of the American Chemical Society (2011), the Danone Innovation Prize (together with Caroline Siefarth, 2012) and the Nutricia Science Award (2013). Since 2012 Andrea Buettner holds the position as full professor of Aroma Research at the University of Erlangen-Nuremberg.

Andrea Buettner on odor research and the power of smells:  http://www.springer.com/gp/andrea-buettner-interview/12223284

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