This 6th edition is thoroughly revised and updated, and now additionally includes all commercially important flavor and fragrance materials that entered the market over the past 10 years.
In one handy and up-to-date source, this classic reference surveys those natural and synthetic materials that are commercially available, produced, and used on a relatively large scale, covering their properties, manufacturing methods employed, and areas of application.
For this new edition the chapter on essential oils has been completely revised with regard to production volumes, availability, and new product specifications, while new legal issues, such as REACH regulation aspects, are now included. Finally, the CAS registry numbers and physicochemical data of over 350 single substances and 100 essential oils have been updated and revised.
Autorentext
Dr. Surburg was senior vice president global innovations of the Scent & Care department at Symrise AG and retired recently. He studied chemistry at Kiel University and joined Haarmann & Reimer (now Symrise) in Holzminden, Germany, in 1980. Horst Surburg originally researched natural chemical materials, before specializing in the synthesis of aromatic and cosmetic substances as well as developing methods for their production. He has been a co-author of Common Fragrance and Flavor Materials since 1990.
Dr. Panten has been head of the New Molecules Fragrances department at Symrise since 2002. He studied chemistry at Kiel University, before joining the R&D department at DRAGOCO (now Symrise) in Holzminden, Germany, in 1991. His main research areas are the synthesis of aromatic substances as well as developing methods for their manufacture.
Klappentext
Get a good start in flavor and fragrance chemistry!
This book presents a survey of those 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. It provides information on their properties, methods employed in their manufacture, and their areas of application.
From Reviews to the 4th Edition, the former standard work "Bauer-Garbe":
'...The excellent and concise introduction to this unique industry is followed by 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.' - Parfumer and Flavorist
'...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information.' - Euromaterials
Inhalt
1 Introduction 1
1.1 History 1
1.2 Definition 2
1.3 Physiological Importance 2
1.4 Natural, Nature-Identical, and Artificial Products 3
1.5 Sensory Properties and Chemical Structure 3
1.6 Volatility 4
1.7 Threshold Concentration 4
1.8 Sensory Properties 4
2 Individual Fragrance and Flavor Materials 7
2.1 Aliphatic Compounds 8
2.2 Acyclic Terpenes 29
2.3 Cyclic Terpenes 52
2.4 Other Cycloaliphatic Compounds 85
2.5 Aromatic Compounds 113
2.6 Phenols and Phenol Derivatives 143
2.7 O-, O,S-andS,S-Heterocycles 161
2.7.2.5 -Methyl--octalactone [39212-23-2], Whiskey Lactone 179
2.8 N-andN,S-Heterocycles 188
3 Natural Raw Materials in the Flavor and Fragrance Industry 193
3.1 Introduction 193
3.2 Isolation of Natural Fragrance and Flavor Concentrates 194
3.3 Survey of Natural Raw Materials 197
4 Analytical Methods/Quality Control 265
5 Safety Evaluation and Regulatory Aspects 267
5.1 Flavoring Substances 267
5.2 Fragrance Ingredients 268
References 271
Formula Index 317
Subject Index 341