Compounding, Formulation and Production of Perfumes, Flavors and Fragrances

Compounding, Formulation
and Production of
Perfumes, Flavors and
Fragrances
(Flavours for Food, Fruit and Vegetable, Dairy, Bakery,
Confectionery, Beverage, Meat, Wine, Soap Perfumery,
Fancy Perfumes, Flower Perfumes, Sophisticated or Fantasy
Perfumes, Fragrances Woody, Fragrances Floral and Fruity,
Scents, Attars)

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Introduction
Flavors and Fragrances (F&F) are the essential ingredients that lend
taste and smell, respectively, to food and personal or home care
products. Without these, all the products that we use such as
toffees, chips, toothpastes, soaps and shampoos, would be tasteless
or odorless, boring, functional products. Flavors and fragrances are
integral components of packaged foods and other consumer goods.
Natural and synthetic flavor compositions create the cherry taste of
cherry cola, the cinnamon aroma of pumpkin lattes and the cool
mint flavor of toothpaste. Fragrance compositions add the fresh
scent of pine to household cleaning products and exotic top notes to
fine perfumes.

Perfume is a mixture of fragrant essential oils or aroma compounds,
fixatives and solvents - used to give the human body, animals, food,
objects, and living-spaces "a pleasant scent". Perfumes today are
being made and used in different ways than in previous centuries.
Perfumes are being manufactured more and more frequently with
synthetic chemicals rather than natural oils. Less concentrated
forms of perfume are also becoming increasingly popular. Combined,
these factors decrease the cost of the scents, encouraging more
widespread and frequent, often daily, use.

Fragrance and Flavours are a harmonious combination of natural and
/ or synthetic ingredients essential to lend taste and smell to food,
pharmaceutical, personal care, fabric care and household care
products, pleasing the senses in totality. Supposing fragrances and
flavours are eliminated from use our, life will become dull and
boring, not good enough to live. Thankfully, today fragrances and
flavours are present throughout all levels of product right from an
expensive one to the cheapest and play an invaluable role by its
performance and signal attributes to take care of this emotional
need, stimulating as well as calming or relaxing the user.

Flavor and fragrance blends will remain the largest categories based on
rising demand and regular reformulation of goods that contain flavors
and fragrances. Growth in the different markets (e.g., foods and
beverages, toiletries and cleaners) will all rise roughly in line with the
global average, with demand in the cosmetics and toiletries market
making the most rapid advances. World Flavors & Fragrances that
across all markets, increasing consumer interest in natural products
will drive value demand going forward, as these flavor and fragrance
ingredients tend to be more expensive.

Consumer demand for cosmetics and toiletry products is largely
dependent on demographics and lifestyle trends, in particular the
importance of luxury and status. Healthy gains in the large cosmetic
and toiletry market, bolstered by use in body washes and perfume
and cologne, will spur growth in fragrance blends.
India offers significant investment opportunities in the Food Flavours
processing sector. There is demand for new variants especially in the
health foods and beverage categories that keeps the market growing;
a trend which is expected to continue for the next few years.

The fragrances market is expected to record a double digit
growth and emerge as a potentially viable segment by
2020. Fragrances industry is experiencing a growth of
around 7% to 8% annually during 2014-2020. The
different types of fragrances include perfumes. Based on
type of end-use consumers, the classification includes
premium fragrances and mass fragrances.

This book basically deals with the roots and the evolution of
perfumery, the part of hedonism, how perfumery is linked to the
other fine arts, the art of composition, conclusion, introduction,
fragrancing of functional products, line extensions, perfumery for
household products, floral series : rose notes, jasmin notes, hyacinth
notes, lilac and lily, orange blossom notes, tuberose notes, violet
notes, mignonette, woody series: sandal notes, peppery notes,
caryophyllaceous notes, introduction, aroma composition of various
teas, flavory ceylon black tea, keemun black tea, green tea,
pouchong tea and jasmine tea,

lotus tea, soap manufacture, raw materials, shaving soap, transparent
soaps, super fatted toilet soaps, the milling process, coloured soaps,
perfumes, soap compounds, acacia, almond, almond soap, amber soap,
buttermilk, brown windsor, carnation, chypre, cologne, cyclamen,
fougere, heliotrope, hyacinth, jasmin, lavender, lilac, lily, etc.
This book contains formulae and processes of various types of
flavours, fragrances and perfumes. New entrepreneurs, technocrats,
research scholars can get good knowledge from this book.

Table of Contents
1. THE ART OF PERFUMERY
The Roots and the Evolution of Perfumery , The Part of Hedonism, How
Perfumery is Linked to the Other Fine Arts, The Art of Composition,
Conclusion
2. PERFUMERY APPLICATIONS: FUNCTIONAL PRODUCTS
Introduction, Fragrancing of Functional Products, Line Extensions,
Perfumery For Household Products
3. ORIGIN OF NATURAL ODORANTS
Introduction, Products of Lipid and Amino-Acid Metabolism, Mono and
Sesquiterpenoids, Conclusions
4. PRODUCTS OF NATURAL ORIGIN
Introduction; Concretes, Absolutes, Floral Series :: Rose Notes, Jasmin
Notes, Hyacinth Notes, Lilac and Lily, Orangeblossom Notes,

Tuberose Notes, Violet Notes, Mignonette, Woody Series: Sandal
Notes, Peppery Notes, Caryophyllaceous Notes, Rural Series:
Herbaceous Notes, Green Notes, Balsamic Series: Resinous Notes,
Vanilla Notes, Fruity Series, Animal Series: Amber Notes, Maritime
Notes, Musk Notes, Empyreumatic Series: Tobacco Notes
5. FLAVORING VEGETABLE PROTEIN MEAT ANALOGS
Development of Characteristic Meat Flavors, Properties of Meat
Analogs as Compared to Meat, Application of Meat Flavors in Meat
Analogs
6. FLAVOR ASPECTS OF CHOCOLATE
7. THE AROMA OF VARIOUS TEAS
Introduction, Aroma Composition of Various Teas, Flavory Ceylon
Black Tea, Keemun Black Tea, Green Tea, Pouchong Tea and Jasmine
Tea, Lotus Tea

8. WINE FLAVOR
Introduction, The Taste of Wine, Wine Aroma, Oak Barrel Storage and
Wine Flavor, Influence of Spoilage
9. MEAT FLAVORINGS
Sulfur-containing Compounds, From Yeast, From Animal Products,
Meat-Flavored Shortening for Deep-Fat Frying, Other Compounds,
Enhancing Meat Flavors
10. FRAGRANCES FLORAL AND FRUITY
Floral, Octadienes, Hexyloxyacetonitrile, Cyclopenta-none Derivatives,
2-Ethyl-6,6-Dimethyl-2-Cyclohexene-1-Carboxylic Acid Ethyl Ester,
Aliphatic Dibasic Acid Diesters, 3-(10-Undeceny- loxy) Propionitrile,
Tricyclodecane-Methylol and Derivatives, 2-Methyl-2-Alkyl-Alkanoic
Acid Esters, Trimethylcyclohexylethyl Ethers, Certain Crotonyl-
Trimethy-lcyclo-hexanes, Ketone Acetals, Certain Allyl Ethers,
Nonanols, Nonenols and Their Monocarboxylic Acid Esters,

11. FRAGRANCES WOODY
Woody-General, Vetiver, Sandal, Cedarwood
12. COMPOUNDING
Introduction, Perfume Oil Formula, Manufacture of Perfume Oils,
Control by Bar Code, Machinery and Apparatus, Storage of
Fragrances and Perfume Oils, Safety Aspects, Future Prospects of
Compounding
13. SOPHISTICATED OR FANTASY PERFUMES
Introductory, Floral Bouquet Perfumes, Aldehydig Perfumes, Chypre
Types, Oriental Perfumes, Green Perfumes, Dominant Note Types
14. FLOWER PERFUMES
Rose, Jasmin, Orangeflower and Neroli , Violet, Acacia, Broom,
Carnation, Cyclamen, Fougere (Fern), Gardenia, Hawthorn,

Heliotrope, Honeysuckle, Hyacinth, Iris, Lilac, Lily-of-the Valley,
Linden (Lime Blossom), Magnolia,Mignonette (Reseda), Mimosa,
Narcissus, Nardo, New-Mown Hay, Nicotiana, Opopanax, Orchid
(Orchidee), Pansy, Peony, Phlox, Stocks, Sweet Pea, Syringa
(Philadelphus), Trefle (Clover), Tuber Rose, Verbena, Wallflower,
Wistaria, Ylang-Ylang
15. AEROSOLS
Propellents, Containers, Valves and Actuators, Filling and Testing
16. THE PRODUCTION OF NATURAL PERFUMES
17. MISCELLANEOUS FANCY PERFUMES
Non-Alcoholic Concentrates, Abronia, Amber, Synthetic, Ambre Royale
Aux Fleurs, Ambrosia, Benzoinette, Boronia, Bouquet Des Alpes,
Bouvardia, Cananga, Coronilla, Corylopsis, Decumaria, Dillenia, Erica,
Fagonia, Glycine, (Wistaria), Hancornia, Hugonia, Idealia, Ismene,

Jonesia, Kleinhovia, Laelia, Lime Blossom, Monimia, Nemesia,
Night Scented Stock, Opoponax, Passiflora, Pavetta, Randia,
Santolina, Stephanotis, Syringa, Tinnea, Well-Known Recipes, A la
Mode, Bouquet Des Fleurs, Bouquet d sterhazy, Buckingham
Flowers, Essence Bouquet, Eau de Berlin, Frangipanni, Horse-
Guard Bouquet, Hovenia, Japanese Bouquet, Jockey Club, Kiss Me
Quick, Leap-Year Bouquet, Bouquet A la Marechale, Millefleur
Bouquet, Musk, Mousseline, Polyanthus, Rondeletia, Tulip, Yacht
Club, Continental Practice, Chypre, Lilac
18. MONOGRAPHS ON FLOWER PERFUMES
Acacia, Carnation, Cassie, Chypre, Cyclamen, Fern, Gardenia,
Hawthorn, Heliotrope, Honeysuckle, Hyacinth, Jasmine,Lilac, Lily,
Magnolia, Mimosa, Narcissus, New-Mown Hay, Orange Blossom,
Orchids, Reseda, Rose, Sweet Pea, Trefle, Tuberose, Violet,
Wallflower

19. TOILET WATERS
Honey Water, Aqua Mellis, Hungary Water, Eau de Cologne, Modern
Prototypes, Amber Cologne, Quickly Matured Colognes, Flower
Modifications, Mimosa Cologne, Trefle Cologne, Terpeneless Oils,
Cheap Colognes, Frozen Eau de Cologne, Lavender Water, Quickly
Matured Lavenders, Amber Lavenders, Florida Water
20. SOAP PERFUMERY
Soap Manufacture, Raw Materials, Shaving Soap, Transparent Soaps,
Super-Fatted Toilet Soaps, The Milling Process, Coloured Soaps,
Perfumes, Soap Compounds, Acacia, Almond, Almond Soap, Amber
Soap, Buttermilk, Brown Windsor, Carnation, Chypre, Cologne,
Cyclamen, Fougere, Heliotrope, Hyacinth, Jasmin, Lavender, Lilac,
Lily, Narcissus, Opoponax, Rose, Santal, Sweet Pea, Verbena, Violet,
Antiseptic and Medicated Soaps

21. BEVERAGE FLAVOURINGS AND THEIR APPLICATIONS
Introduction, Categories of Beverages, Types of Flavourings for
Beverages, Methods of Extraction, Solubilisation and
Concentration of Flavourings, Beverages Based on Ginger,
Formulation of Beverages
22. THE FLAVOURING OF CONFECTIONERY
Introduction, Basic Confectionery Types, Recipes, Inherent
Flavours, Flavours From Ingredients, Flavours Developed During
Processing, Selection of Flavourings

23. FLAVOURINGS FOR BAKERY AND GENERAL USE
Ingredients, Flour, Sugars, Fats, Liquids, Gases, Other (Minor)
Ingredients, Bakery Products, Bread, Hot Plate Goods, Morning
Goods, Powder Goods, Biscuits, Cakes, Baking Process, Bakery
Fillings, Jams and Jellies, Marshmallow, Creams, Biscuit Creams,
Icings, Summary of Flavouring Characteristics
24. DAIRY FLAVOURINGS
Introduction, Milk and Cream, Yogurt and Fermented Products,
Butter, Cheese, Manufacturing Considerations, Conclusion
25. FRUIT AND VEGETABLE FLAVORS
Fruit Flavors, Vegetable Flavors, Fruity Flavor Enhancers, Fruit
Bitsa

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Flavours, Fragrances and Perfumes
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