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 v Preface ix Explanatory Notes x

I. Odors 1
Introduction 1
Historical Classification of Odors 4
Subjective Classification of Odors 12
General Classification of Odorous Substances 13

II. Natural Essences 17
Introduction 17
Constituents of the Essential Oils 20
Essential Oils Directory 24

III. Synthetic Essences 74
Introduction 74
Materials Employed as Odorants 75
Chemical Components of Flavors and Perfumes 77

IV. Aromatic Chemicals 132
Aromatic Chemicals Used in Flavor and Perfume Compounds 132

V. Perfumes 157
Natural Odors Simulated with Aromatic Chemicals 157
Simulated Flower Scents 159
Simulated Marine Scents (Algae) 171
Suggested New Perfumes 172
Fixatives for Perfumes 173

VI. Basic Flavoring Materials 174
Introduction 174
Natural Flavors Simulated with Synthetic Chemicals 175
Aromatic Chemicals Used in Flavor Compounding 195

VII. Solvents 209
Introduction 209
Solvents Commonly Used for Flavors and Perfumes 209

VIII. Colorants for Flavors and Perfumes 214
Natural Colors 214
Colors 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 in Perfume and Flavor Manufacture 440
Bibliography and References 444
Index 446