Common Fragrance and Flavor Materials covers natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste.

Common Fragrance and Flavor Materials provides information on:

• properties
• methods employed in manufacture
• areas of application

Common Fragrance and Flavor Materials provides extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula, physical data, odor and flavor descriptions, uses, and a number of processes for the larger scale production of chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are an invaluable and timely addition to this edition.

Contents

Introduction

1. History
2. Definition
3. Physiological Importance
4. Natural, Nature-identical, and Artificial Products
5. Sensory Properties and Structure
6. Volatility
7. Threshold Concentration
8. Odor Description

Individual Fragrance and Flavor Compounds

1. Aliphatic Compounds
2. Acyclic Terpenes
3. Cyclic Terpenes
4. Other Cycloaliphatic Compounds
5. Aromatic Compounds
6. Phenoles and Phenol Derivatives
7. O-, O,S- and S,S-Heterocycles
8. N- and N,S-Heterocycles

Natural Raw Materials in the Flavor and Fragrance Industry

1. Introduction
2. Isolation of Natural Fragrance and Flavor Concentrates
3. Survey of Natural Raw Materials

Analytical Methods/Quality Control

Safety Evaluation and Legal Aspects

1. Flavoring Substances
2. Fragrance Materials

Formula Index: CAS Registry Number Index

Index

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