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Book Review Flavor Research Principles and Techniques. By R. Teranishi I. Hornstein P. Issenberg and E

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to specific conditions and catalysts recorded in a large
body of rather widely distributed empirical data.
The present book has been born out of the personal participation of the author in over 7500 catalytic reduction
reactions and provides a wealth of suggestions for use in
practice when a suitable method has to be sought and
executed for a particular case.
The index covers barely three pages and provides but little
information about individually treated compounds. More
ready access to the subject matter is afforded by a detailed
list of contents (14 pages) where the various sections and
classes of compounds are easily found along with the
representative examples treated in the text. The initial
sections are concerned with the catalysts and the general
reaction conditions and are followed by broadly subdivided
sections on functional groups and finally by reductive
amination, alkylations, debenzylation, dehalogenation,
hydrogenolysis of compounds containing 0 and N, etc.
A section on gas phase hydrogenation would have been
welcome.
Directly applicable working prescriptions are not given so
recourse to the original publications is necessary. More
than 2000 literature references are given (unfortunately not
in alphabetical order) at the end of each of the 35 chapters.
It is therefore almost impossible to follow the work of a
particular author, especially since there is no author index
at the end of the book.
The work draws on a rich mine of experience and offers
much well-founded and valuable information to all concerned with catalytic hydrogenation and the reduction of
organic compounds.
Kurt Heyns [NB 49 IE]
Flavor Research Principles and Techniques. By R. Teranishi,
I . Hornstein, P. Issenberg, and E. Wick. Marcel Dekker
Inc., New York 1971. 1st Edit., ix, 315 pp., numerous
figures, bound $ 19.50.
Flavor research with physical and chemical methods is a
young branch of science caught up in rapid development
about which there is little in the way of comprehensive
surveys. The authors’ attempt to provide such a survey in
the present book can be described as very successful.
Complete descriptions of all principles and techniques are
not given. Instead the authors have been able to present
all the essentials in a terse, precise manner and to illustrate
them with the aid of individual well-chosen examples. They
restrict themselves largely to volatile flavors. The greatest
space is devoted to analytical techniques (221 pages):
isolation of flavor concentrates, separation by gas chromatography, identification by NMR, IR,and Raman
spectroscopy, and above all by mass spectrometry which,
as the method of choice, is deservedly treated particularly
thoroughly, especially in combination with gas chromatography. These methodological chapters are set off against
general considerations of odor and taste perception, the
connections between odor and chemical constitution, and
those between sensory and instrumental analysis. Perhaps
the purely sensory method could have been described in a
little more detail.
The book is of a relatively high standard. The problems and
the pros and cons of the various methods are discussed very
critically. The literature coverage is by no means complete
but all important publications, especially the more recent
650
ones up to 1969, seem to be included. The monograph is
warmly recommended to all interested persons, particularly to those wishing to gain an overall picture.
If. G . Maier [NB 52 IE]
Einfiihrung in die Immunchemie und Immunologie (Introduction to Immunochemistry and Immunology). By E. A.
Kabat. Translated by K . Jann and E. Rude. Heidelberger
Taschenbiicher Vol. 79. Springer-Verlag, Berlin-Heidelberg-New York 1971. 1st Edit., 322 pp., paperback,
DM 18.80.
The present book is more than just an introduction to
immunochemistry and immunology. In accord with the
English title “Structural Concepts in Immunology and
Immunochemistry” it attempts not only to describe
immunological phenomena but also to interpret them on a
molecular level. Since fundamentals are also described the
work can be regarded as a successful synthesis of classical
and modern immunology.
An introduction to serological specificity is followed by a
detailed chapter on antigens which places particular
emphasis on the characterization of antigenic determinants.
The resulting possibility of elucidating the structure of
antigens with the aid of antibodies is illustrated by practical
examples. Quantitative and qualitative serological methods of detection are aIso considered in this context. On
the other hand, a complete chapter is devoted to the
characterization of the site of antibody binding by antigens.
Considerable attention is also paid to the heterogeneity
of antibodies and the resulting purification problems. The
account of studies on the primary structure of antibodies is
afforded much space with regard to both the binding site
and the mechanism of antibody formation. There follow
concluding chapters on complements, allergy, and immunotolerance.
Summing up, this book is written in a very understandable
and clear manner and can be heartily recommended to
anyone interested in immunology.
Norbert Hilschmann [NB 53 IE]
Spektroskopische Methoden in der organischen Chemie
(Spectroscopic Methods in Organic Chemistry). By
D. JGlliams and J . Flemming. Translated by B. Zeeh.
Georg Thieme Verlag, Stuttgart 1971. 2nd Edit., ix,
346 pp.,145 figures, 42 tables, bound DM 12.80.
The book is divided into six chapters :A short summary of
the physical methods currently in use for structural elucidation of chemical compounds is followed by accounts of
the four established spectroscopic methods ultraviolet,
infrared, nuclear magnetic resonance, and mass spectroscopy, in that order. A final chapter is devoted to examples
designed to give practice in the combination of the methods
discussed.
The present 2nd German edition differs from the 1st edition
in the following points only: The section on NMR now
contains a survey of recently developed special techniques;
the chapter on mass spectrometry has been rearranged or
slightly expanded in a number of places; and the number
of exercises has been increased from 15 to 71.
Without delving too deeply into the physical fundamentals
the book provides a simple and lucid description of those
Angew. Chem. internat. Edit. 1 Vol. I 1 (1972j
1 No. 7
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