Flavour and fragrance companies

In the following a few activities are listed that can be measured by a flavour and fragrance company in a sustainable development programme ... 

The flavour and fragrance business has always been very research driven and innovative. All larger companies spend about 7-8% of their total sales per annum on research and development. They all have large research centres, usually centred in their headquarters, as well as development and innovation centres around the globe. The general focus of their research is on new products, offering better performance at the lowest cost. This can be new molecules but also a new technique to concentrate (fold) a citrus oil, or a new way to encapsu-... 

From this starting point, the flavour and fragrance industry first developed in Europe, expanded to the USA and later reached an international scope. Today Western European companies have reconquered the leadership position in this market, which, after the 2 World War, was held by American companies. 

Generally, the dynamics of the flavour and fragrance industry mirror the trend of many industrial sectors the most important representatives of a large number of nationally oriented companies have through mergers, acquisitions and market expansion developed into globally operating multinational enterprises. As a result of this... 

Another similarity with vetiver is the fact that the odour of Patchouli Oil owes little to the major component. The natural isomer, (—)-patchouli alcohol has some patchouli character whereas its unnatural enantiomer is odourless. However, this odour contribution is a small part of the total and most of the intense character of patchouli comes from minor components such as nor-patchoulenol (7.84) and nor-tetrapatchoulol (7.85). These are both degradation products, probably the result of the fermentation stage and explaining the necessity of including this in the production process. Nor-patchoulenol was identified and characterised by Paul Tesseire of the fragrance company Roure-Bertrand-Dupont and nor-tetrapatchoulol by Braja Mookherjee of International Flavours and Fragrances. 

A second source of information in the flavor field is journals scientific as well as trade journals. While flavor research appears in many scientific journals, journals that are particularly well respected and focus on flavor (by this text s definition) include the J. of Agricultural and Food Chemistry (American Chemical Society), Flavour and Fragrance J. (John Wiley and Sons) and Perfumer and Flavorist (Allured Pub. Corp.). As noted, many other journals publish flavor research, but these journals are typically general in scope (e.g., Food Chemistry, Z. Lebens. Unters. Forschung, J. Science Food Agriculture and J. Food Science) or focus on a com-modity/discipline (e.g.. Food Engineering, Cereal Chemistry, J. Dairy Science, and Lipid Chemistry) where flavor may also be relevant. The majority of these journals are now online, so retrieval of articles is simple if one s library/company has a subscription to this service. 

Once a series of samples is placed on the carousel, the analysis proceeds automatically with a cycle of approximately 3 minutes (including complete wash-out of the previous samples). When a representative sample flUs the two detector cells, the flow is stopped and the measurements are collected from the instruments. When stable readings are obtained, they are compared with the data on file for the sample type and then presented to the analyst for acceptance. Measurements for colour are also possible with suitable changes in the design. Figure 7.2 shows the communication hnes required and the protocols necessary to consolidate and operate the system. Such a system has been in operation on a routine basis for several years in a major fragrance and flavour company in the UK. 

As can be seen from Table 5.2, nonylphenol ethoxylates have a steeply increasing cloud point for very little addition of ethylene oxide. Most industrial products have a rounded up/down value of ethylene oxide in their nomenclature. Thus, NP9 from one company could be actually NP9.25 and from another could be NP8.75. The cloud point for these two products could be 15° C different and in some applications, such as in solubilisation of a fragrance or flavouring, this could be crucial. This is almost certainly due to the sharp (compared to alcohol-based products) Poisson isomer distribution and also variable polyethylene glycol levels in different manufacturers products. Therefore, it is suggested that product should always be purchased on a cloud point specification and not to an EO number. 

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