Angol
This unique, comprehensive source book provides a thorough guide to the compounding of basic floral perfumes for cosmetics, soaps, disinfectants, deodorants, and flavors for food. Regardless of scientific and technical education or experience in this field, this book will assist those involved in compounding perfume and flavor for all aspects of their application in the chemical industry. Contents: Forewords vPreface ixExplanatory Notes x I. Odors 1Introduction 1Historical Classification of Odors 4Subjective Classification of Odors 12General Classification of Odorous Substances 13 II. Natural Essences 17Introduction 17Constituents of the Essential Oils 20Essential Oils Directory 24 III. Synthetic Essences 74Introduction 74Materials Employed as Odorants 75Chemical Components of Flavors and Perfumes 77 IV. Aromatic Chemicals 132Aromatic Chemicals Used in Flavor and Perfume Compounds 132 V. Perfumes 157Natural Odors Simulated with Aromatic Chemicals 157Simulated Flower Scents 159Simulated Marine Scents (Algae) 171Suggested New Perfumes 172Fixatives for Perfumes 173 VI. Basic Flavoring Materials 174Introduction 174Natural Flavors Simulated with Synthetic Chemicals 175Aromatic Chemicals Used in Flavor Compounding 195 VII. Solvents 209Introduction 209Solvents Commonly Used for Flavors and Perfumes 209 VIII. Colorants for Flavors and Perfumes 214Natural Colors 214Colors of Common Flavors and Perfumes 219 IX. Stabilizers 221 X. Formulary of Perfumes 225 XI. Formulary of Flavors 263 XII. Chemical Specifications for Perfume and Flavor Components 374 XIII. Botanical References for the Formulary 414 Appendix: List of Unsafe Materials Used inPerfume and Flavor Manufacture 440Bibliography and References 444Index 446
