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Flavors and Fragrances

  1. Karl-Georg Fahlbusch1,
  2. Franz-Josef Hammerschmidt1,
  3. Johannes Panten1,
  4. Wilhelm Pickenhagen1,
  5. Dietmar Schatkowski1,
  6. Kurt Bauer3,
  7. Dorothea Garbe3,
  8. Horst Surburg3

Published Online: 15 JAN 2003

DOI: 10.1002/14356007.a11_141

Ullmann's Encyclopedia of Industrial Chemistry

Ullmann's Encyclopedia of Industrial Chemistry

How to Cite

Fahlbusch, K.-G., Hammerschmidt, F.-J., Panten, J., Pickenhagen, W., Schatkowski, D., Bauer, K., Garbe, D. and Surburg, H. 2003. Flavors and Fragrances. Ullmann's Encyclopedia of Industrial Chemistry. .

Author Information

  1. 1

    DRAGOCO Gerberding & Co. Aktiengesellschaft, Corporate Research Division, Holzminden, Federal Republic of Germany

  2. 3

    Haarmann & Reimer GmbH, Holzminden, Federal Republic of Germany

Publication History

  1. Published Online: 15 JAN 2003

Abstract

The article contains sections titled:

1.Introduction
1.1.The Chemical Senses
1.2.Definition
1.3.History
1.4.Odor Descriptors, Odor Thresholds, Odor Value
1.4.1.Qualitative Measurements
1.4.2.Quantitative Measurements
1.4.2.1.Odor Threshold
1.4.2.2.Odor Value
1.5.Regulations and Labeling Requirements
1.5.1.Flavors
1.5.2.Fragrances
2.Single Fragrance and Flavor Compounds
2.1.Aliphatic Compounds
2.1.1.Hydrocarbons
2.1.2.Alcohols
2.1.3.Aldehydes and Acetals
2.1.4.Ketones
2.1.5.Acids and Esters
2.1.6.Miscellaneous Compounds
2.2.Acyclic Terpenes
2.2.1.Hydrocarbons
2.2.2.Alcohols
2.2.3.Aldehydes and Acetals
2.2.4.Ketones
2.2.5.Acids and Esters
2.2.5.1.Geranyl and Neryl Esters
2.2.5.2.Linalyl and Lavandulyl Esters
2.2.5.3.Citronellyl Esters
2.2.6.Miscellaneous Compounds
2.3.Cyclic Terpenes
2.3.1.Hydrocarbons
2.3.2.Alcohols and Ethers
2.3.3.Aldehydes and Ketones
2.3.4.Esters
2.3.5.Miscellaneous Compounds
2.4.Other Cycloaliphatic Compounds
2.4.1.Alcohols
2.4.2.Aldehydes
2.4.3.Ketones
2.4.4.Esters
2.5.Aromatic Compounds
2.5.1.Hydrocarbons
2.5.2.Alcohols and Ethers
2.5.3.Aldehydes and Acetals
2.5.4.Ketones
2.5.5.Esters of Araliphatic Alcohols and Aliphatic Acids
2.5.6.Aromatic Acids
2.5.7.Esters Derived from Aromatic and Araliphatic Acids
2.5.7.1.Benzoates
2.5.7.2.Phenyl acetates
2.5.7.3.Cinnamates
2.5.8.Miscellaneous Compounds
2.6.Phenols and Phenol Derivatives
2.6.1.Phenols, Phenyl Esters, and Phenyl Ethers
2.6.2.Phenol Alcohols and their Esters
2.6.3.Phenol Aldehydes
2.6.4.Phenol Ketones
2.6.5.Phenol Carboxylates
2.7.O- and O, S-Heterocycles
2.7.1.Cyclic Ethers
2.7.2.Lactones
2.7.3.Glycidates
2.7.4.Miscellaneous Compounds
2.8.N- and N, S-Heterocycles
3.Natural Raw Materials in the Flavor and Fragrance Industry
3.1.Introduction
3.2.Isolation of Natural Fragrance and Flavor Concentrates
3.2.1.Essential Oils
3.2.2.Extracts
3.3.Survey of Natural Raw Materials
4.Quality Control
5.Economic Aspects
6.Toxicology and Environmental Aspects