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Flavor and fragrance industry

Esters of araliphatic alcohols and aliphatic acids are interesting as flavors and fragrances because of their characteristic odor properties. Acetates are the most popular esters. Benzyl acetate is particularly important commercially and occupies a prominent position in the fragrance and flavor industry. [Pg.116]

In this article we will present data obtained using the DAS inlet, sampling perfume mixtures, emanating from open vials or applied to skin, in order to demonstrate the principles of APCI/MS/MS and its use in research and quality control within the fragrance and flavor industry. [Pg.76]

Perfumes, colognes and toilet waters are solutions of perfume oils in specially denatured alcohols, (ethyl alcohol with various denaturants which make it unsuitable for human consumption). In addition, ethanol is used as a solvent for flavors, as an extraction solvent for many natural products and as a reagent for the production of many ethyl esters. Summing up all these uses, the quantity of ethanol used in the fragrance and flavor industry tops all other alcohols by far. [Pg.205]

Monoterpenes (CIO) are typical ingredients of volatile plant oils and are widely used in the fragrance and flavor industry. However, they also have wide pharmaceutical application, for example, many are excellent bactericides. These plant oils also contain various other substances such as phenolics, lactones, esters, and alcohols, which may present problems during separation of the monoterpenes. Although gas chromatography (GC)-MS was the initial method of choice to separate volatile monoterpenes, the trend toward the use of LC-GC-MS has resulted in the reduction of artifacts and an easier interpretation of the resulting data.82,83... [Pg.26]

W.E. Dorland and J.A. Rogers, The Fragrance and Flavor Industry, Wagne E. Dorland, Mendham, NJ, 1977. [Pg.315]

Bicyclic monoterpenes pinenes in essential oils and conifer products, industrial production and use, e.g. in fragrance and flavor industry typical odor (turpentine), softening agent... [Pg.99]

The rapid development of the fragrance and flavor industry in the nineteenth century was generally based on essential oils and related natural products. In 1876, however, Haarman and Refiner started the first production of synthetic aroma chemicals—vanillin, then coumarin, anisaldehyde, heliotropin, and terpineol. Although aroma chemicals made a revolution in fragrances with top discoveries in the twentieth century, for many decades both flavors and fragrances were manufactured with constituents of natural origin, the majority of which were essential oils. [Pg.844]

Several substances of interest to the fragrance and flavor industry are mentioned in Annex I of the DSD. They are included in the respective attachments to the EFFA CoP with their Annex I number next to their CAS and EU nnmbers. The label mentioned in the attachment has to be used in the MS of the European Union. [Pg.936]

The acid derivatives deserve our full attention. They are all around us in life. Esters are of utmost importance to the fragrance and flavoring industry. The sweet odors of fruits and perfumes are usually a result of volatile esters. Amides are found throughout biochemistry. It is the amide group that defines enzyme structure, which in turn defines us. We will cover more of the bio-organic chemistry of amides in Chapter 23. [Pg.878]

Spanish and Portuguese explorers to the Americas and is today one of the most widely produced and used - essential oils in the fragrance and flavor industry. Main production areas are USA (California, Florida, Texas), Brazil, South Africa, Italy, Spain, Israel and Cyprus. [Pg.207]


See other pages where Flavor and fragrance industry is mentioned: [Pg.296]    [Pg.316]    [Pg.51]    [Pg.92]    [Pg.1136]    [Pg.305]    [Pg.147]    [Pg.270]    [Pg.266]    [Pg.53]    [Pg.570]    [Pg.464]    [Pg.853]    [Pg.423]    [Pg.404]    [Pg.653]   


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