Common Fragrance and Flavor Materials: Preparation, by Dr. Kurt Bauer, Dorothea Garbe, Dr. Horst Surburg(auth.)

By Dr. Kurt Bauer, Dorothea Garbe, Dr. Horst Surburg(auth.)

Content material:
Chapter 1 creation (pages 1–5):
Chapter 2 unmarried perfume and taste fabrics (pages 7–165):
Chapter three usual uncooked fabrics within the taste and body spray (pages 167–226):
Chapter four qc (pages 227–228):
Chapter five safeguard overview and criminal elements (pages 229–231):

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Additional info for Common Fragrance and Flavor Materials: Preparation, Properties and Uses, Fourth Edition

Example text

2-trans,4-trans-Decadienal [25152-84-5 ] with its speci®cally fatty odor character is indispensible in chicken meat ¯avor compositions. Acetals derived from aliphatic aldehydes have odor characteristics that resemble those of the aldehydes but are less pronounced. These acetals contribute to the aroma of alcoholic beverages, but can rarely be used in ¯avoring compositions because they are not suciently stable. , heptanal dimethyl acetal and octanal dimethyl acetal) are occasionally incorporated into soap perfumes.

It is used in many fragrance types and is invaluable in the creation of melon and cucumber notes. Trade Name. -Roure). , in coriander leaf extract [20]. It is a colorless liquid with 16 Single Fragrance and Flavor Compounds a fatty-green, slightly metallic, heavy-¯owery odor. The aldehyde can be synthesized from undecylenic acid, for example, by hydrogenation of the acid chloride (Rosenmund reduction) or by reaction with formic acid in the vapor phase in the presence of titanium dioxide. ' FCT 1973 (11) p.

4-Methyl-3-decen-5-ol is prepared by Grignard reaction of pentyl magnesium bromide and 2-methyl-2-pentenal [14a]. Trade Name. -Roure). 3 Aldehydes and Acetals Aliphatic aldehydes are among the most important components used in perfumery. Although the lower fatty aldehydes C2 ± C7 occur widely in nature, they are ± with the exception of hexanal ± seldom used in fragrance compositions. , acetaldehyde, isobutyraldehyde, isovaleraldehyde, and 2-methylbutyraldehyde) impart fruity and roast characters to ¯avor compositions.

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