Common Fragrance and Flavor Materials

Dr. Surburg was senior vice president global innovations of the Scent & Care department at Symrise AG and retired recently. He studied chemistry at Kiel University and joined Haarmann & Reimer (now Symrise) in Holzminden, Germany, in 1980. Horst Surburg originally researched natural chemical materials, before specializing in the synthesis of aromatic and cosmetic substances as well as developing methods for their production. He has been a co-author of Common Fragrance and Flavor Materials since 1990. Dr. Panten has been head of the New Molecules Fragrances department at Symrise since 2002. He studied chemistry at Kiel University, before joining the R&D department at DRAGOCO (now Symrise) in Holzminden, Germany, in 1991. His main research areas are the synthesis of aromatic substances as well as developing methods for their manufacture.

• 1 Introduction 11.1 History 11.2 Definition 21.3 Physiological Importance 21.4 Natural, Nature-Identical, and Artificial Products 31.5 Sensory Properties and Chemical Structure 31.6 Volatility 41.7 Threshold Concentration 41.8 Sensory Properties 42 Individual Fragrance and Flavor Materials 72.1 Aliphatic Compounds 82.2 Acyclic Terpenes 292.3 Cyclic Terpenes 522.4 Other Cycloaliphatic Compounds 852.5 Aromatic Compounds 1132.6 Phenols and Phenol Derivatives 1432.7 O-, O,S-andS,S-Heterocycles 1612.7.2.5 β-Methyl-γ-octalactone [39212-23-2], Whiskey Lactone 1792.8 N-andN,S-Heterocycles 1883 Natural Raw Materials in the Flavor and Fragrance Industry 1933.1 Introduction 1933.2 Isolation of Natural Fragrance and Flavor Concentrates 1943.3 Survey of Natural Raw Materials 1974 Analytical Methods/Quality Control 2655 Safety Evaluation and Regulatory Aspects 2675.1 Flavoring Substances 2675.2 Fragrance Ingredients 268References 271Formula Index 317Subject Index 341

"...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 volume 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 invaluable and timely additions." - Perfumer 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 "In the meanwhile this book is a classical wide-spread and well-known publication for everybody involved or interested in flavor and fragrance and for individuals active in perfume and flavor applications, for example food technologists, chemists and even laymen." - Advances in Food Sciences "...This book provides a lot of useful information in one place, and it is an especially good resource for somebody just entering the flavor and fragrance industry." - Journal of Medical Chemistry "You´ll find much information in this book not found in other works." - Foster´s Herb Business Bulletin "Particular useful for natural product chemists, those in the product development and the curios." - Herbalgram "...In conclusion, this work is highly recommended to all readers as a source of valuable information."Organic Process Research & Development Journal, 09/2007