Full Description
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.
Contents
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 β-Methyl-γ-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
