By Kurt Bauer, Dorothea Garbe, Horst Surburg

ISBN-10: 3527303642

ISBN-13: 9783527303649

Get an exceptional begin in style and perfume chemistry!
This publication offers a survey of these ordinary and artificial body spray and style fabrics that are commercially on hand, produced and used on a comparatively huge scale and that are very important constituents for the production of perfume and taste compositions due to their particular sensory features, e.g., odor, flavor. It offers details on their homes, equipment hired of their manufacture, and their parts of application.
'...The very good and concise creation to this targeted is via huge info on approximately 500 of the main used body spray and taste compounds. Names, molecular formulation, actual facts, smell and taste descriptions, makes use of, and a couple of approaches for the bigger scale creation of chemical compounds are all incorporated. Successive chapters take care of 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 as a rule must be chosen from many various books are available one resource with this book...with over 800 citations in the course of the textual content, this can be a approximately inexhaustible resource of information.' - Euromaterials

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Additional info for Common Fragrance and Flavor Materials

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Citronellol is still obtained mainly from geranium oil by saponi®cation followed by fractional distillation. Although of high odor quality, it does not possess the true (ÿ)-citronellol odor due to impurities. Much larger quantities of (‡)- and (Æ)-citronellol are used and are prepared by partial or total synthesis. 1. Synthesis of (‡)- and (Æ)-Citronellol from the Citronellal Fraction of Essential Oils. , Raney nickel). Similarly, (Æ)-citronellol is prepared from the (Æ)-citronellal fraction of Eucalyptus citriodora oil.

Roure), Amarocit (H&R). 4 Ketones Aliphatic monoketones are of minor importance as fragrance and aroma substances. 2-Alkanones (C3 ± C15 ) have been found in the volatile fractions of many fruits and foodstu€s, but they do not contribute signi®cantly to their aroma. , in cheese ¯avor compositions. , 3-octanone [106-68-3] for lavender notes. The hydroxyketone acetoin and the diketone 2,3-butanedione are commercially important aroma substances. 4171, has a pleasant buttery odor and both of its optical isomers occur widely in nature.

Copper(I) chloride and an organic quaternary ammonium salt [29]. , triethylamine) and converted to geranyl acetate, neryl acetate, and a small amount of linalyl acetate [30]. Pyrolysis β-Pinene Cl CH2Cl HCl + Myrcene OCOCH3 CH2OCOCH3 + Geranyl acetate CH2OCOCH3 Neryl acetate + Linalyl acetate Acyclic Terpenes 27 After saponi®cation and fractional distillation of the resulting alcohols, a fraction is obtained that contains ca. 98% geraniol. 3. Synthesis from Linalool. A 96% pure synthetic geraniol prepared by isomerization of linalool has become commercially available.

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


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