20 hand out on cp assessment methodology -samantha
Kannuaj Internship Report (College)
1. 9/7/2013
V.G. VAZE COLLEGE
INTERNSHIP
REPORT
ON
Fragrance & Flavour
Development Centre,
Kannuaj
Prepared By:
Mahmud Murtofa Salekin
Roll – 926
Internship Period: 18th December, 2014 – 16th January, 2015
Post Graduate Diploma in Perfumery & Cosmetics Management
Prepared For:
Mrs. Anuya Sane
PGDPCM Department
Date of Submission: January 19, 2015
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LETTER OF TRANSMITTAL
January, 2015
Mrs. Anuya Sane
Post Graduate Diploma in Perfumery & Cosmetics Management
V.G. Vaze College.
Dear Madam;
This is to inform you that I have completed the internship report titled Fragrance &
Flavour Development Centre, Kannuaj which has been prepared as a requirement
for the completion of the PGDPCM Program in V.G. Vaze College.
While working on the report, I have tried to follow each and every guideline that you
had advised. It has been a very enlightening experience to work in this new venture
and I have thoroughly enjoyed my internship period at FFDC. All personnel of FFDC
has also extended their cooperation whenever required.
Sincerely Yours,
Mahmud Murtofa Salekin
Roll - 926
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Acknowledgment
I would first like to thank my faculty advisor Mrs. Anuya Joshi of PGDPCM
department of V.G. Vaze College, to inspire eme for my internship program at FFDC.
Next I would like to thank Mr. Shakti Vinay Shukla, Principal Director of FFDC for
guiding me during my internship.
This study required voluminous primary information which I could not have collected
properly in time without the help of Mr. Sh. Gyanendra Singh, Mr. Vilas, Mr. Rafique
and all the persons in Plant & Quality department also deserves my heartfelt thanks
for their cooperation in helping me understand, participate, and perhaps preparing my
report.
Lastly, I would like to thank Mr. Shakti Vinay Shukla, director of FFDC to give the
opportunity to work in a healthy environment. Besides that, thanks to Mr. Sudhir and
Mr. Manoj for continuous support during internship. Without their sustained support
such an exhaustive study would not have been possible.
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TABLE OF CONTENTS
No. CONTENTS Page No.
1.0 CHAPTER 1
1.1 Introduction of the Report 10
1.2 Objective of the Report 10
1.3 Methodology 10
1.4 Limitations 11
2.0 CHAPTER 2 12-14
2.1 Back Ground of the Organization 12
2.2 Beliefs & Policies 13
2.3 Business Models 14
2.4 Core Products 14
Chapter 3
3.0 A Glimpse of operation of Aero Pharma
3.1 Raw Material Extraction 15
3.2 QC Analysis Department 16-18
3.3 Flavor and Fragrance Creation 19 -21
Chapter 4
4.0 General Finding 22
CHAPTER 5
5.0 Recommendation 22
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CHAPTER 1
1.1 Introduction of the Report
I have worked mainly under the Fragrance & Flavour Creation Department of FFDC
from 16th
December, 2014 – 16th
January, 2015 . My internship program is an
educational requirement of PGDPCM Program under an assigned faculty of PGDPCM
department, V.G. Vaze College, which is a professional degree. PGDPCM students
have to do an internship program as a practical orientation to the workplace where
he/she can amalgamate the traditional hypothetical knowledge with practical work
experience.
1.2 Objectives of the Report
Broad Objectives
� To utilize the experiences gathered during the internship
� To observe the activities and formulation process.
� To formulate different types of fragrance & flavour by trial and error method.
Specific Objectives
� To demonstrate different aspects of the organization.
� The operation and function of FFDC
� To present my observation of different and new raw materials
� To draw a picture about the working procedure in a professional manner.
1.3 Methodology
The data needed to prepare this report has been collected from both primary and
secondary sources.
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Primary Data Source: Primary data has been collected through unstructured personal
interviews and discussions with officials from FFDC all Department.
Secondary Data Source: The secondary data have been collected through FFDC
official website.
1.4 Limitations
While doing the internship program, I faced some obstacles. These are given
below:-
Internship report is one kind of research work. Research work requires
enormous time and effort. But the time provide for Internship is not enough.
As my working division is fragrance and flavour creation dept, it’s prohibited
to disclose some information. This affects the quality of the report.
Lack of experience of this type project is one of the main constraints of the
study
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Chapter-2
2.1 Back Ground of the Organization
Fragrance & Flavour Development Centre (FFDC) has been set-up in the year 1991
by Government of India (MSME-DO) with the assistance of UNDP / UNIDO and
Government of Uttar Pradesh.
FFDC aims to serve as an interface between essential oil, fragrance and flavour
industry and the R & D institutions both in the field of Agro Technology and chemical
technology. Main objective of the centre is to serve, sustain and upgrade the status of
farmers and industry engaged in the aromatic cultivation and its processing, so as to
make them both in local and global market.
FACILITIES OF FFDC:
Supply of planting materials/seeds.
Production/Processing Facilities on Jobwork/Loan Basis.
Quality Assurance & Analytical Services.
Creation of Fragrances & Flavours for various end uses.
Application of Fragrances in end-products.
Sale of Essential Oils and its Fractions resultant to development & training.
Training in various disciplines of essential oil and perfumery industry.
Field Surveys and Feasibility Studies.
Consultancy Services.
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2.2 Beliefs & Policies:
FFDC strongly believes that the work environment should be conducive to the
workmen, the surroundings and the local regulations.
FFDC has in place policies that guide each and every employee to work safely in an
environment friendly manner and keep the interests and safety of the consumer in
mind. Besides having in house Safety and GMP Manager, its plants are regularly
audited for Plant and Workers’ Safety, Consumer Safety etc and have consistently
scored well. This is apart from the statutory audits carried out by the respective local
government audit teams.
FFDC belief in the following policies:
• Commitment to prevent all accidents as all
risks & accidents are preventable.
• Need to provide machinery & technology with
proven safety standards.
Health and
Safety Policy
• Follow standards of environmental safety.
• Maintain environmental management systems
• Assess environmental impact
Environment
Policy
• Define and set standards
• Record and monitor methodically every stage
of operation.
• Take corrective actions if any quality issue
arises of product at any stage.
Quality and
Consumer Safety
Policy
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2.3 Business Model
2.4 Core Products / Services:
Contract
Manufacturer
Company Consumers
Marketing
Distributors
Consumers
Fragrance
Creation
Flavour
Creation
Quality
Assessment
Agro Tech
Service
Training &
Consultancy
R & D
Service
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CHAPTER 3
A GLIMPSE OF OPERATION OF FFDC
The above departments are the major departments of FFDC. Besides that, the
Accounts department also which plays a very big role in paying the suppliers, staffs
and collect money from the distributors. Then training department also plays a major
role here.
Major
Operations
Raw
Material
Extraction
Flavour &
Fragrance
Creation
Quality
Service
Diagram of major departments
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3.1 Raw Material Extraction:
In FFDC raw materials of perfumery and flavours are extracted by using the following
methods:
Steam Distillation:
In the steam distillation process, the structure of the material being processed has to
be taken into account to ensure the oils can be removed easily during the process; for
example, mosses are generally softened by spraying them with water, woods are often
finely grated, seeds crushed, where as leaves and flowers need no preparations as the
cells containing the oils are thin walled and the oils can be removed very easily.
Steam
Distillation
Solvent
Extraction
Tincture
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Raw Material
Steam
Steam passes through raw
material
Condensed
Oil and water
separate
Essential Oil
Light Fresh and airy
Floral Water
Used in F & F
Steam Distillation lab process
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Solvent Extraction:
Raw Material
Solvent
Mixed Together Warmed
Heated
Alcohol
Evaporates
Absolute
Absolutes are
rich, full bodied
and sensual
Mixed with
Alcohol
Wax is separated,
leaving oil and alcohol
Solvent Extraction Process
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Tinctures:
A tincture is where a raw material is placed in alcohol and left to macerate. It was the
process used for the animal notes and is still used for materials like vanilla. All that is
needed is alcohol, the raw material and patience, as the oils contained in the raw
material will eventually seep into the alcohol and scent it.
Naturally occurring excretions from trees-known as gum resins, such as myrrh,
benzoin, as frankincense- were traditionally treated by placing them in alcohol to form
tinctures but, today, they are often treated with solvents.
Raw Material Solvent
Raw Material placed in Alcohol
Left to soak
Oil in Alcohol
Heated
Tinctures
Tinctures are rich,
full bodied and
sensual
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3.2 Quality Assessment:
The FFDC provides quality testing and analysis services on each and every aspects of
quality assessment and standardization.
Setting of a quality assessment laboratory for essential oils and aroma
chemicals including designing of the lab, identification of chemicals,
glasswares, instruments and standards required for the lab.
Consultancy for the specific criteria like development of specific test for
particular problem.
Consultancy services to decide the priority of items on different reports.
Consultancy Services for the stock verification and assessment of their quality
Consultancy Services for testing of Quality Assessment lab and analysis of
essential oils and aromatic chemicals.
In the Quality lab, the following parameters are assessed by FFDC for essential
oils:
1. Optical rotation
2. Specific gravity
3. Refractive Index
4. Solubility
5. P.E.G (TLC Method)
6. Free Alcohol calculative as Santalyl content by Mass %
7. Ester value
8. Ester content
9. GLC
10.PH
11.Hydro distillation (lab scale)
12.Solvent extraction (lab scale)
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Example:
STANDARDIZATION OF SANDALWOOD OIL:
1) Color and Appearance:
i) Nearly colors to golden yellow
ii) Some what viscous liquid
2. Odor: Pleasant, sweet and woody
3. Specific gravity @27 Degree Celcius: 0.9635 – 0.97757
4. Refractive Index @27 Degree Celcius: 1.500 – 1.5070
5. Optical Rotation: (-15) to (-20)
6. Esters, calculated as Santalyl acetate percent by Mass (Min): 7
7. Free alcohols calculated as Santalol content percent by Mass (Min): 90
8. Solubility in 70% Alcohol @27 Degree Celcius: up to 5 volume
9. Steam distillation residue for 10th
, percent by Mass, Max: 5
10. Major Chemical constituents by GLC Analysis:
a) Alpha – Santalol percent: 41% - 55%
b) Beta – Santalol percent: 16%-24%
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Instruments for Quality Testing:
1. SOLVENT APPARATUS:
Flask capacity: 1 Liter
Extraction: 200 ML
Purpose: Extraction of materials using solvent
2. CLEVENGER APPARATUS:
Flask capacity: 5 Liter
Purpose: Extraction of oil by hydro distillation method
3. DEAN STARK APPARATUS:
Flask capacity: 1 Liter
Purpose: Separation of water from solvent material mixture
4. ROTARY EVAPORATE:
Flask capacity: 1 Liter
Purpose: Separation of solvent from solvent material mixture
5. TRIPLE DISTILLATION
Flask capacity: 5 Liters / Hour
Purpose: Preparation of triple distillation waters
6. WATER DISTILLATION ASSEMBLY:
Flask capacity: 4 Liters / Hour
Purpose: Preparation of distilled water
7. WATER BATH
Purpose: Safonication ester value and ester get acetilation
8. TINTOMETER
Purpose: Determination of color value
9. HOT PLATE:
Purpose: Acetilation
10. POLARIMETER:
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Type: RSP-4
Wave length: 589 nm
Purpose: Determination of optical rotation of essential oils and aroma
chemicals
11. PH SYSTEM:
Model: pH 500
pH Range: 0 - 14
Purpose: Determination of pH value of floral water
12.REFRACTOMETER:
Model No: RSR 2
Range: 1.3 – 1.7
Purpose: Determination of refractive Index of essential oil
13.TLC Apparatus & TLC Kit
TLC plate with stand
Solvent sprayer chamber
Sprayer
Spreading device
Spreading template
Purpose: Detection of adulteration in essential oil
14. GC-MS: (GAS CHROMATOGRAPHY- MASS SPECTROMETRY)
Column: Capillary (HP-5) 30m X0.20mmX0.25mm
Detector: MSD
Purpose: Analysis and identification of various types of compound including
essential oils, aroma chemicals, flavor & fragrance.
15.GLC (GAS LIQUID CHROMATOGRAPHY):
Purpose: Analysis and identification of various types of compound including
essential oils, aroma chemicals, flavor & fragrance.
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3.3 Flavor and Fragrance Creation:
I have developed the following flavor and fragrance:
1. Strawberry flavor
2. Rose flavor
3. Banana flavor
4. Almond flavor
5. Vanilla flavor
6. Pineapple flavor
7. Rose Fragrance
8. Jasmin Fragrance
9. Lilac Fragrance
10.Lavender Fragrance
11.Lily of the Valley (Muguet)
12.Eau De Cologne
13.Carnation Fragrance
14.Fougere Fragrance
15.Lily Fragrance
16.Chypre Fragrance
FORMULATIONS:
1. STRAWBERRY FLAVOR
Aldehyde C-16
Aldehyde C-14
Aldehyde C-20
Geraniol
Citronellol
Ethyl Butyrate
Phenyl Ethyl
Propionate
Alpha Ionone
Maltol 10%, PG
Vanillin
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2. ROSE FLAVOR
Phenyl Ethyl
Alcohol
Geraniol
Citronellol
Phenyl Ethyl
Acetate
Rose Oil Can be
used (1% Sol, PG)
3.BANANA FLAVOR
Iso Amyl Acetate
Amyl Butyrate
Benzyl Acetate
Benzyl Propionate
Ethyl Butyrate
Vanillin
Ethyl Vanillin
(10% Sol, PG)
Ethyl Maltol (1%
Sol, PG)
4.ALMOND FLAVOR
Benzaldehyde
(10% Sol, PG)
Benzyl Alcohol
Vanillin
PEA
5.VANILLA FLAVOR
Vanillin (10% Sol,
PG)
Ethyl Vanillin
(10% Sol, PG)
Maltol (1% Sol,
PG)
Benzyl Benzoate
Amyl Acetate
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16. CHYPRE FRAGRANCE
Benzyl Acetate
PEA
Bergamot
Ylang Ylang
Jasm
Rose
Civet
Coumarin
Labdanum
Musk Ambrette
Oakmoss
Patchouli
SMC
Vanillin
17. PAN MASALA FLAVOR
Bergamot
Clove Oil
Geranium Oil
Lavender
Camphor
Orange Oil
Rose (Formula C)
Vanillin
Patchouly
Saffranal
Cardamon Oil
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CHAPTER 4
5.0 General Finding
This internship helped me a lot to know about the recent scenario of the flavor
and fragrance industry of India. I have got knowledge about essential oils,
quality assessment and fragrance and flavor creation. By researching, i have got
to know about the challenges that company faces during the period & also learnt
what steps took to mitigate the challenges.
Chapter 5
RECOMMENDATION
After going through the above project work FFDC, I, found, FFDC is trying to help
the flavor and fragrance industry by training unskilled people and help to grab all the
opportunities to be successful in India flavor and fragrance industry. But considering
the present scenario, I would like to draw their attention over some of the following
facts.
Lack of Human Resources.
Management should be more organized.
Should minimize paper work
Focus more on R&D
Library should be more organized, rich with updated books and articles.
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Chapter 6
CONCLUSION
FFDC is playing a huge as a Government oraganization in India. I was always
interested to know about the essential oils, distillation process, quality control etc of
the company. So it was a great opportunity for me to work at FFDC as an intern. After
1 month of my Internship, I have got to know many facts about manufacturing &
formulation, technical process which were like a hidden treasure for me. In this report,
I tried to describe the all departments functions of FFDC.
