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Get a good start in flavor and fragrance chemistry!
This book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in their manufacture, and their areas of application.
'...The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula, physical data, odor and flavor descriptions, uses, and a number of processes for the larger scale production of chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are an invaluable and timely addition.' - Parfumer and Flavorist
'...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information.' - Euromaterials
E-Book Content
Common Fragrance and Flavor Materials: Preparation and Uses, Fourth, Completely Revised Edition Kurt Bauer, Dorothea Garbe, Horst Surburg Copyright # 2001 Wiley-VCH Verlag GmbH ISBNs: 3-527-30364-2 (Hardcover); 3-527-60020-5 (Electronic)
Kurt Bauer, Dorothea Garbe, Horst Surburg
Common Fragrance and Flavor Materials
Kurt Bauer, Dorothea Garbe, Horst Surburg
Common Fragrance and Flavor Materials Preparation, Properties and Uses Fourth, Completely Revised Edition
Dr. Kurt Bauer, Chem.-Ing. Dorothea Garbe, Dr. Horst Surburg Haarmann & Reimer GmbH RD Fragrances/Aroma Chemicals PO Box 1253 37601 Holzminden Germany
This book was carefully produced. Nevertheless, authors and publisher do not warrant the information contained therein to be free of errors. Readers are advised to keep in mind that statements, data illustrations, procedural details or other items may inadvertently be inaccurate.
First Edition 1985 Second, Revised Edition 1990 Third, Completely Revised Edition 1997 Fourth, Completely Revised Edition 2001
Library of Congress Card No.: Applied for British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Die Deutsche Bibliothek ± CIP-Cataloguing-in-Publication Data A catalogue record for this publication is available from Die Deutsche Bibliothek ISBN 3-527-30364-2 # WILEY-VCH Verlag GmbH, D-69469 Weinheim (Germany), 2001 Printed on acid-free paper All rights reserved (including those of translation in other languages). No part of this book may be reproduced in any form ± by photoprinting, micro®lm, or any other means ± nor transmitted or translated into a machine language without written permission from the publishers. Registered names, trademarks, etc. used in this book, even when not speci®cally marked as such, are not to be considered unprotected by law. Composition: Alden Group Ltd., GB ± Oxford Printing: Strauss Osetdruck bmbH, D-69509 MoÈrlenbach Bookbinding: Wilh. Osswald & Co., D-67433 Neustadt/Weinstr. Printed in Germany
Preface to the Fourth Edition The constant interest in ``Common Fragrance and Flavor Materials'' has encouraged us to proceed with the publication of a new edition within a relatively short period of time. The proven concept of the book has remained unchanged because of positive feedback from readers. After a critical examination of the text, some material that has lost signi®cance has been removed. A certain amount of new material, mainly components that have in¯uenced