This comprehensive manual serves as a handy reference guide, offering very useful information on 625 species of flavouring and fragrant plants. Over 49 colour photographs and 7 useful appendices enhance the value of the manual significantly. The information contained would be an invaluable asset for the nutritionists, food scientists, economic botanists, ethnobotanists, horticulturists, plant breeders and crop genetists, biotechnologists, aromatherapists, students, researchers and teachers of these disciplines and laymen alike. No botanical library should be without it. The contents include: Preface; Abbreviations; I. Introduction (What are Essential Oils?; Spices and Condiments; Overview of Flavouring and Fragrant Plants; Enumeration of Flavouring and Fragrant Plants; II. Flavouring and Fragrant Resources of India; III. Epilogue; IV. Literature Cited; V. Appendices (Index to Total Number of Genera and Species under Various Divisions of Plant Kingdom - Appendix I; Index to Families - Appendix II; Index to Use of Various Species under a Genus for Flavouring and Fragrance - Appendix III; Index to Botanical Names - Appendix IV; Index to English Names - Appendix V; Index to Sanskrit Names - Appendix VI; Index to Hindi Names - Appendix VII).

Ethnobotany deals with traditional and indigenous associations of people with plants. The subject has been attracting more and more scholars in India and many other countries. It’s importance in search for new molecules from ethnomedicinal herbs and useful genes from wild relatives and land races of crops, still in use among many native folk, for genetic engineering has enhanced the importance of the discipline. The number of books and research papers published each year has been rapidly increasing .Research workers need to know about the work done on their topic of study. Bibliographies reviews greatly help in this and save their valuable time. About 2500 publications are listed in the present book. To facilitate the search of reference on particular region, ethnic groups or use categories indexes are given for providing clues to such search. Research guides can easily spot gaps in ethnobotanical studies in any ethnic society, as also regions of the country. Biographers will find from one source the work done in single or joint authorship by the scientist on whom they are writing. To facilitate this an index by surname of joint authors is also provided. The book will be an essential reference work for research workers.

This 6th edition is thoroughly revised and updated, and now additionally includes all commercially important flavor and fragrance materials that entered the market over the past 10 years. In one handy and up-to-date source, this classic reference surveys those natural and synthetic materials that are commercially available, produced, and used on a relatively large scale, covering their properties, manufacturing methods employed, and areas of application. For this new edition the chapter on essential oils has been completely revised with regard to production volumes, availability, and new product specifications, while new legal issues, such as REACH regulation aspects, are now included. Finally, the CAS registry numbers and physicochemical data of over 350 single substances and 100 essential oils have been updated and revised.

The present ethnobotanical work was carried out by doing periodical and extensive ethnobotanical survey, assessment of field and tribal knowledge bank of tribal inhabited localities of Ratlam district of Western Madhya Pradesh from 2004-2007. A total number of 210 plant species of ethnobotanical importance [Medicinal- 186; Vegetables- 27; Wild edible fruits-36; Fodder/Forage - 18; Beverage and Drinks-3; Gum and Resin-3; Magico-religious beliefs and offerings-25; Agriculture implements, Handle, Tools, Boats-5; Fibres-11; Detergent - 3; Dye-3; Tannin-12; Oil yielding Plants-3; House, Building construction, Thatching and Furniture-11; Taboos and Totems-6; Musical instruments-11; Fuel-6; Biofencing-10; Fish poison-10; Other economic uses-7] belonging to 178 genera and 71 families have been including in the present study used by the indigenous people inhabiting all the villages of the district. Further the dicots are represented by 180 species belonging to 150 genera and 59 families and the remaining 30 species; belong to 28 genera and 12 families of monocots. Statistically, out of 210 plant species of ethnobotanical interest are belonging to different habits viz, 96 herbs, 55 trees, 37 shrubs, 16 climbers, 5 grasses and one angiospermic parasite plants and were included in the present study. The book includes vernacular names, Taxonomic description, distribution, part use, Chemical constituents, Biological activities, Folk uses of studied plants. This book is helpful for Botanists, Ethnobotanists, NGO’s and research workers interested in carrying out the researchers in the field of Ayurveda and Medicinal uses of the plants, BAMS students, the student of Botany and the persons engaged in Pharmaceutical concerns as well as other reader’s interested in the field of Herbal-medicine and Ethno-medicine and a must for Scientific and University Libraries in Madhya Pradesh.

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible. There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept. This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production. Key features of this volume: • provides an overview of aromatic rice from different countries • looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance • presents new and modern approaches in extraction of rice aroma chemicals • explores genetic engineering for fragrance in rice

The present book comprises of two sections, A and B. Section A has the text of the lectures during the Training Course in Ethnobotany, and the section B has some of the material and exercise handled by the trainees during the Workshop and in practical classes. The sequence of the lectures has been so arranged as to gradually and step by step introduce the scope, methodology, and applications of the subject along with the subjects of preparation of scientific papers and research projects. This book will not only popularize the important subject of Ethnobotany but will also provide basic instructions for person freshly interested or inducted into this discipline.

Flavours and fragrances are an important group of non-wood forest products. This publication contains information about sources, uses, manufacturing processes, markets, research needs and development potential of nine selected flavours and fragrances of plant origin. The selected flavours and fragrances represent the different varieties or types of the product. Countless numbers of such flavours and fragrances have found their way via essential oils into everyday life, for example: foods, drinks and confectionary items; products of personal use such as perfumes, deodorants, shampoos, soaps, toothpastes and mouth washes; pharmaceutical preparations to mask disagreeable tastes; items used in the house or office or in industry such as air fresheners, detergents, cleaning agents and the like; tobacco products and so on. The purpose of this publication is to disseminate useful information on this important group of products and thereby to promote their development.

Natural Flavours, Fragrances, and Perfumes Explore this one-stop resource on every relevant aspect of natural flavors and fragrances The use of sensory science has the potential to give scientists, researchers, and industry specialists a way to overcome the challenges in nutraceuticals and, more generally, in the functional food industry. Flavor and fragrance have the potential to significantly influence consumer satisfaction with products and its success in the marketplace. In order to effectively produce and optimize a customer’s experience in both food and household products, it is essential to have a strong understanding of the fundamentals of chemistry and physicochemical processes. Natural Flavours, Fragrances and Perfumes offers a comprehensive look at the sensory sciences necessary to produce the most appealing olfactory responses derived from natural resources for consumers – from the analysis and biomolecular aspects of natural products to the processing and isolation of desired products, from the perceptual properties to regulatory aspects. Specifically, the book presents novel approaches to the processes involved in producing plant-derived functional products by examining how characteristic flavors arise due to complex interactions between hundreds of molecules, as well as studying the physiological variables that affect flavor perception. Natural Flavours, Fragrances, and Perfumes readers will also find: Insights into the identification and characterization of plant volatiles, as well as chromatography techniques for sensory fingerprints Chapters devoted to biosynthesis and metabolic pathways for the development of household products composed of organic materials Additional chapters on the advances in flavor science, on technological advances in the effective delivery of flavor, and challenges in the retention and release of flavor Natural Flavours, Fragrances, and Perfumes is a useful reference for chemists of all kinds, food scientists, biotechnologists, and perfumers, as well as those studying in these fields.

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.