Download Common Fragrance and Flavor Materials by Kurt Bauer, Dorothea Garbe, Horst Surburg PDF

By Kurt Bauer, Dorothea Garbe, Horst Surburg

Get a great commence in taste and body spray chemistry!
This publication provides a survey of these ordinary and artificial body spray and taste fabrics that are commercially on hand, produced and used on a comparatively huge scale and that are very important materials for the production of body spray and taste compositions as a result of their particular sensory features, e.g., scent, style. It offers details on their homes, equipment hired of their manufacture, and their components of application.
'...The first-class and concise advent to this specific is by way of huge details on approximately 500 of the main used perfume and taste compounds. Names, molecular formulation, actual facts, scent and taste descriptions, makes use of, and a couple of techniques for the bigger scale creation of chemical substances are all integrated. Successive chapters care for crucial oils, animal secretions, quality controls, toxicology and literature. The formulation, identify and CAS registry quantity index are a useful and well timed addition.' - Parfumer and Flavorist
'...Data that may regularly need to be chosen from many alternative books come in one resource with this book...with over 800 citations during the textual content, it is a approximately inexhaustible resource of information.' - Euromaterials

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Additional resources for Common Fragrance and Flavor Materials

Example text

It has a fruity odor reminiscent of rum and is used in ¯avor compositions for creating both fruity and rum notes. FCT 1978 (16) p. 749. 4000, occurs in fruits and alcoholic beverages, but also in other foods such as n20 D cheese. It has a fruity odor, reminiscent of pineapples. Large amounts are used in perfume and in ¯avor compositions. FCT 1974 (12) p. 719. 4075, is a liquid with a sweet-fruity odor. It is a volatile constituent of many fruits and honey and is used in fruit ¯avor compositions.

A considerable portion of commercially available geraniol is produced by a modi®ed process: linalool obtained in a purity of ca. 65% from -pinene is converted into linalyl borates, which rearrange in the presence of vanadates as catalysts to give geranyl and neryl borates. The alcohols are obtained by hydrolysis of the esters [32]. Uses. Geraniol is one of the most frequently used terpenoid fragrance materials. It can be used in all ¯owery-roselike compositions and does not discolor soaps. In ¯avor compositions, geraniol is used in small quantities to accentuate citrus notes.

It is used in fruit and brandy ¯avors. FCT 1974 (12) p. 711. 3942, is a liquid with a strong fruity odor. It occurs in many fruits and is a constituent of apple aromas. FCT 1979 (17) p. 515. 4017, is a strongly fruity smelling liquid and has been identi®ed in many fruit aromas. It is the main component of banana aroma and is, therefore, also used in banana ¯avors. FCT 1975 (13) p. 551. 4092, is a liquid with a sweet-fruity, pearlike odor. It is present in a number of fruits and alcoholic beverages, and is used in fruit aroma compositions.

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