Chapter 4. Quality Control

  1. Dr. Kurt Bauer,
  2. Dorothea Garbe Chem.-Ing.,
  3. Dr. Horst Surburg

Published Online: 5 NOV 2001

DOI: 10.1002/3527600205.ch4

Book Title

Common Fragrance and Flavor Materials: Preparation, Properties and Uses, Fourth Edition

Common Fragrance and Flavor Materials: Preparation, Properties and Uses, Fourth Edition

Additional Information

How to Cite

Bauer, K., Garbe, D. and Surburg, H. (2001) Quality Control, in Common Fragrance and Flavor Materials: Preparation, Properties and Uses, Fourth Edition, Wiley-VCH Verlag GmbH, Weinheim, FRG. doi: 10.1002/3527600205.ch4

Author Information

  1. Haarmann & Reimer GmbH, RD Fragrances/Aroma Chemicals, PO Box 1253, D-37601 Holzminden, Germany

Publication History

  1. Published Online: 5 NOV 2001
  2. Published Print: 26 SEP 2001

ISBN Information

Print ISBN: 9783527303649

Online ISBN: 9783527600205

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Keywords:

  • quality control;
  • sensory data;
  • analytical data;
  • microbiological data;
  • standards;
  • specification collections

Summary

Quality control of fragrance and flavor substances as well as the products derived from them, comprises the comparison of sensory, analytical and if necessary, microbiological data with standards and specifications. To a large extent these have been established in official specification collections (Pharmacopoeias, ISO, AFNOR, Essential Oil Association).

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