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Using Flavor Chemistry To Design and Synthesize Artificial Scents and Flavors.

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Title: Using Flavor Chemistry To Design and Synthesize Artificial Scents and Flavors.
Authors: Epstein, Jessica L.1 jepstein1@saintpeters.edu, Castaldi, Michael1, Patel, Grishma1, Telidecki, Peter1, Karakkatt, Kevin1
Source: Journal of Chemical Education. May2015, Vol. 92 Issue 5, p954-957. 4p.
Subjects: Flavor, Organic chemistry research, Chemistry students, Extraction (Chemistry), Odors, Chemical synthesis
Abstract: In this project for the organic chemistry laboratory, we bring together and expand upon two classic undergraduate organic chemistry experiments to create a flavor chemistry unit in which students design and develop a novel smelling product. The scents are derived from a synthetic angle, utilizing an expanded ester synthesis, and from a natural products angle by the isolation of fragrance molecules from natural materials using classic extraction techniques. Students are given an overview of flavor chemistry, and each group designs a novel product: a scented soap or candle. The project culminates in an oral presentation and a written report that is submitted in a journal style format for grading. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Chemical Education is the property of American Chemical Society and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 103017869
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Using Flavor Chemistry To Design and Synthesize Artificial Scents and Flavors.
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  Data: <searchLink fieldCode="AR" term="%22Epstein%2C+Jessica+L%2E%22">Epstein, Jessica L.</searchLink><relatesTo>1</relatesTo><i> jepstein1@saintpeters.edu</i><br /><searchLink fieldCode="AR" term="%22Castaldi%2C+Michael%22">Castaldi, Michael</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Patel%2C+Grishma%22">Patel, Grishma</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Telidecki%2C+Peter%22">Telidecki, Peter</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Karakkatt%2C+Kevin%22">Karakkatt, Kevin</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Chemical+Education%22">Journal of Chemical Education</searchLink>. May2015, Vol. 92 Issue 5, p954-957. 4p.
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  Data: <searchLink fieldCode="DE" term="%22Flavor%22">Flavor</searchLink><br /><searchLink fieldCode="DE" term="%22Organic+chemistry+research%22">Organic chemistry research</searchLink><br /><searchLink fieldCode="DE" term="%22Chemistry+students%22">Chemistry students</searchLink><br /><searchLink fieldCode="DE" term="%22Extraction+%28Chemistry%29%22">Extraction (Chemistry)</searchLink><br /><searchLink fieldCode="DE" term="%22Odors%22">Odors</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+synthesis%22">Chemical synthesis</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: In this project for the organic chemistry laboratory, we bring together and expand upon two classic undergraduate organic chemistry experiments to create a flavor chemistry unit in which students design and develop a novel smelling product. The scents are derived from a synthetic angle, utilizing an expanded ester synthesis, and from a natural products angle by the isolation of fragrance molecules from natural materials using classic extraction techniques. Students are given an overview of flavor chemistry, and each group designs a novel product: a scented soap or candle. The project culminates in an oral presentation and a written report that is submitted in a journal style format for grading. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Chemical Education is the property of American Chemical Society and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1021/ed500615a
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      – Code: eng
        Text: English
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        PageCount: 4
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      – SubjectFull: Flavor
        Type: general
      – SubjectFull: Organic chemistry research
        Type: general
      – SubjectFull: Chemistry students
        Type: general
      – SubjectFull: Extraction (Chemistry)
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      – SubjectFull: Odors
        Type: general
      – SubjectFull: Chemical synthesis
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      – TitleFull: Using Flavor Chemistry To Design and Synthesize Artificial Scents and Flavors.
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              M: 05
              Text: May2015
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