Common fragrance and flavor materials, 3rd edn, by Kurt Bauer, Dorothea Garbe and Horst Surburg....

needs to be made between enzyme-resistant starch and pure®bre. Starches are major sources of maltodextrins andglucose and, indirectly, the alcohol in beer and whiskeys.

Lists of uses of starches in non-food and beverage industriesinclude the use of granular starches as dusting agents, asfacial powders, as ®llers in polyethylene ®lms, as adhesives

and as binding, coating and sizing agents, for example in thepaper, board and textile industries and in sewerage treatment.Several reports illustrate how knowledge of the structures

of starch granules and the changes they undergo during

swelling, leaching, gelatinization and retrogradation arebecoming clearer, largely as the result of applications ofnewer physical techniques, notably di�erential scanning

calorimetry and X-ray di�ractions measurements. Mostauthors accept the model that a starch granule consists ofsemicrystalline lamellae (of alternating thin amorphous

lamellae and truly crystalline lamellae) separated by relativelylarge amorphous growth rings. The amylopectin moleculesradiate outward, spanning the lamellae and the a-1, 6-branch-ing regions are concentrated in the amorphous regions. The

crystalline regions consist of ordered, closely packed, arrange-ments of amylopectin chains arranged in double helices.The amylose molecules, also arranged in a radial fashion,

appear to be `®tted in' between the amylopection molecules.As the crystalline regions of the granules, like other a-glucancrystallites, are comparatively resistant to amylolysis, and at

least some granules have been shown to have a boundingmembrane (possibly derived from the amyloplast), this modelexplains the preferential amylolysis of some lamellae and the

physical characteristics of the starch grains.In cereal starches a proportion of the amylose is complexed

with fatty acids and mono-acyl lipids, which confer a degreeof amylolysis-resistance to these molecules Ð and explain the

di�erential leaching of the (non-complexed) amylose fromswelling granules. The lipid±amylose complexes dissociate inwater when heated to 95±1008C. It is proposed that, in warm

water, the initial swelling of the amorphous regions of

granules followed by the disruption of the crystalline regionsat increasing temperatures account for the loss of birefrin-gence during gelatinization, the changes in the physical

characteristics of the starch, and the increased ease ofenzymolysis which follow from the progressive disruptionof the granule structure. The swelling and gelatinization

characteristics of starches are thought to be primarily due tothe amylopection components, but this does not explain theobservation that high-amylose starches have elevated gelati-nization and pasting temperatures. The observations on how

sugars in the surrounding water in¯uence the gelatinizationof starch granules are not easily explained.Several reports indicated that the use of mutations or

genetic engineering to alter the characteristics of starches areof great interest, for example in producing high amylose orwaxy (high-amylopectin) starches. However, altering the

levels of particular enzymes does not necessarily alter starchcharacteristics in obvious ways, underlining the need tocombine genetics with biochemical studies.For this reviewer the signi®cance of many of the chapters

did not become fully apparent until the second readingof the book. Partly this was due to unfamiliarity with some ofthe topics, but a major factor was the unrestricted use of

abbreviations, which were not always de®ned in each chapter(e.g. DSC; MALDI-TOF-MS; to quote two at random). Thisillustrates the point that this very worthwhile book is written

by specialists, for other specialists. It is not an introductorytext surveying all aspects of starch science and technology.The articles are generally well provided with references

(including references to several texts) and they summarizerecent ®ndings in particular areas of research in a veryvaluable way. For those involved in using starch, this book isa `must'. For those concerned with ¯avours, its value is more

indirect, providing interesting background data.

DENNIS E. BRIGGGS

School of Biochemistry, University of Birmingham, UK

COMMON FRAGRANCE AND FLAVOR MATERIALS,

3rd edn, by Kurt Bauer, Dorothea Garbe and Horst Surburg.Wiley-VCH, Weinheim, 1997. No. of pages: x � 278. Price:£60.00. ISBN 3-527-28850-3.

All readers of this journal will welcome the third completelyrevised edition of this valuable reference book. Originally

written as a chapter for Ullmans EncyklopaÈdie der technischenChemie (1981), the ®rst edition of this book appeared in 1985,followed by the second in 1990. That this third edition comes

seven years later may mean that the rate of advance in thesubject is slowing down or just that the authors took longer toproduce this completely revised edition. The book is dividedinto six very unequal chapters. The Introduction (5 pages)

contains short notes on history; de®nition; physiologicalimportance; natural, nature-identical and arti®cial products;organoleptic properties and structure; volatility; threshold

concentration and odour description. Chapter 2 (153 pp.)lists over 350 single fragrance and ¯avour compounds underthe subheadings: aliphatic compounds; acyclic terpenes;

cyclic terpenes; other cyclo-aliphatic compounds; aromatic

compounds; phenols and phenol derivatives; O- and

O,S-heterocycles; and N- and N, S-heterocycles. About38% of the listed compounds do not occur in nature andfor these trade names and suppliers are given. Many import-

ant natural ¯avours are not readily isolated from naturalproducts in su�cient quantity and for these the syntheticmethods in use are given. Chapter 3 (59 pp.) deals withnatural raw materials in the ¯avour and fragrance industry.

After a short introduction on essential oils and extracts, thereis a survey, with over 80 entries, of natural raw materials.Many of the entries are composite e.g. Allium oils, mint oils,

citrus oils. With regard to the last, neroli and petitgrain oilshave separate entries. Chapter 4 (1 page) deals brie¯y withquality control, while Chapter 5 (3 pp.) covers safety evalua-

tion and legal aspects. Chapter 6 gives 845 references and thisis followed by a Formula Index; CAS Registry Number Index(14 pp.) and a Subject Index (10 pp.) An essential referencebook for all in the ®eld.

ROGER STEVENS

Threlkeld, UK

BOOK REVIEWS 283

# 1998 John Wiley & Sons, Ltd. Flavour Fragr. J., Vol. 13, 279±283 (1998)