To learn about natural perfumes and uses.

2. INTRODUCTION
TO
FRAGRANC E S
FLAVOURS
INGREDIENTS
AND
PRODUCTION

3. INTRODUCTION:
 Integral part of day to day life. Almostpresent in
every commodity.
 Fragrancesusedfor external applications suchas
spray perfumes,body care,homecare,cosmetics,
soaps& detergents and incense.Theseare non-
consumables.

4.  Flavoursprovide interesting taste & aroma to
consumablessuchassavouries,confectionaries, dairy
products,beverages, etc.
 Dosageof fragrance & flavours limited to notmore
than1% for most products.
 Dosagesof fragrances canbe ashighas10% in case
of fine fragrances (spray perfumes)and incense
(agarbatties).

5.  Flavour& Fragrance,a judicious combinationof
variousodoriferous or aroma providing substances.
 Perfumers& Flavoristscombinetheir art and
knowledge of science(of the ingredients used).
 Standards setfor quality ingredients by recognized
international institutions.
 Flavours& Fragrancesproduced in accordance with
international regulations.

6. TYPES OF ACCORDS OR ODORS
Woody Amber Animalic
Floral Citrus Green

7. TYPES OF ACCORDS OR ODORS
Fruity Powdery Musky
Spice Oceanic Fresh Mint

8. TYPES OF FLAVOURS
Fruity Vanilla
Spicy
Nutty
Minty

9. The accords & aromas are provided by combination of
natural extracts, essential oils, isolates, certain synthetic
or semi-synthetic ingredients.
Ingredientsusedby Flavorists& Perfumerscan be
broadly placed in2 categories viz.;
 Natural Ingredients.
 Synthetic / SemiSyntheticIngredients.
 Ingredients synthetically made are also present in naturally
occurring materials.

10. B. N a t u r a l ingredients
Isolatesobtained in pure / concentratedforms from
Plants Herbs Seeds Gums
Fruits Twigs Stems Roots

11. Processof obtaining natural isolates ismostlyphysical where
the aroma bearing herbage issubjected to;
 Steam/ HydroDistillation
 Solvent Extraction
 SuperCritical Extraction

12. B. S o l v e n t e x t r a c t i o n
 Processto isolate essential oil along with oleoresin present
in the plant material .
 Penetration of suitable solventthroughthe cellsfacilitating
soluble material insolventphaseknownas ‘Miscella’.
 Miscella decanted out from the herbage bed throughfilter.
 Isolation of solventfrom Miscella by distillation in a Solvent
Recovery unit.
 Solventcondensed, rectified and stored for the nextbatch.
 Residual solventfreed from residue at moderate temp.,
reduced pressure and at elongated time.
 Residueobtained isthe Oleoresin, a viscousmassat room
temperature.

13. B. S o l v e n t e x t r a c t i o n
 Removalof Oleoresin in the form of paste after cooling or
withdrawn warm asan oily masslater offered to perfumers
& flavourists.
 Incaseof flowers, oleoresin obtained isknownas
‘Concrete’.

14. b. SOLVENT EXTRACTION

15. b. SOLVENT EXTRACTION (PILOT SCALE)

16. b. SOLVENT EXTRACTION (COMMERCIAL SCALE)

17. C. Super c r i t i c a l e x t r a c t i o n
 Productproduced almostnatural.
 No damage causedto the product due to heat, noresidual
solvents.
 Herbage brought in contact with Carbon Dioxide gasat
high pressure.
 Gas in thiscaseisthe solventpenetrating the cells
facilitating out the oleoresin embedded inthe plant
material.
 Extract obtained isolated from the plant material.
 Totalescapeof gasfrom the extract oncebrought at
atmospheric pressure.
 Extract obtained truly natural, gasrecycled for next batch.

18. C. Super c r i t i c a l e x t r a c t i o n
 Equipmentiscapital intensiveand isexorbitantly priced.
 Batchsizeseldommorethana few 100 kilos.
 Perfumersseldomuseconcretesinformulation owing to
waxes present inthem.
 Congealing processfor removal of waxes from the
concretesby its dispersion in alcohol.
 Cold massfiltered and freed from the waxes.
 Isolation of alcohol from the extract by distillation in a Thin
Film Evaporator.
 Productfree from alcohol called as‘Absolute’ offered to
perfumers.