Common Fragrance and Flavor Materials: Preparation, by Kurt Bauer

By Kurt Bauer

Get a great commence in style and body spray chemistry! This e-book offers a survey of these average and artificial perfume and taste fabrics that are commercially on hand, produced and used on a comparatively huge scale and that are very important components for the construction of perfume and taste compositions due to their particular sensory features, e.g., scent, style. It offers details on their houses, equipment hired of their manufacture, and their parts of software. '...The first-class and concise creation to this certain is through huge info on approximately 500 of the main used body spray and taste compounds. Names, molecular formulation, actual information, smell and style descriptions, makes use of, and a couple of techniques for the bigger scale construction of chemical substances are all incorporated. Successive chapters take care of crucial oils, animal secretions, qc, toxicology and literature. The formulation, identify and CAS registry quantity index are a useful and well timed addition.' - Parfumer and Flavorist '...Data that will commonly must be chosen from many alternative books come in one resource with this book...with over 800 citations during the textual content, this can be a approximately inexhaustible resource of information.' - Euromaterials

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Extra info for Common Fragrance and Flavor Materials: Preparation, Properties and Uses

Example text

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. FCT 1979 (17) p. 521. , in banana. It is used mainly in fruit ¯avors. FCT 1979 (17) p. 823. 4160, is a liquid with a powerful fruity odor. It has been identi®ed in a D number of fruits and berries and is an important constituent of fruit ¯avor compositions. FCT 1979 (17) p. 815. 25, is found in spearmint oil. It smells fruity-green and is used in perfumery to create freshness in blossom compositions.

It can be prepared by reaction of chloroacetic acid with isoamyl alcohol in the presence of sodium hydroxide and a phase-transfer catalyst, then treating the resulting sodium amylglycolate with allyl alcohol [27]. , for detergents. 6 Miscellaneous Compounds A number of volatile aliphatic compounds that contain nitrogen or sulfur atoms are important aroma constituents. Alkyl thiols, dialkyl sul®des and disul®des, and alkyl thiocyanates belong to this group. They occur widely in foods and spices and determine the odor of, for example, onions, garlic, and mustard.

Synthesis from Citronellal. One of the oldest routes to hydroxydihydrocitronellal is the hydration of the citronellal bisul®te adduct (obtained at low temperature) with sulfuric acid, followed by decomposition with sodium carbonate.

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