Horst Surburg and Johannes Panten Common …

1 Horst Surburg and Johannes PantenCommon Fragranceand flavor , ,WeinheimISBN: 3-527-31315-XRelated TitlesZiegler, H. (ed.)FlavouringsProduction, Composition, Applications, Regulations2nd edition, 2006, ISBN 3-527-31406-7 Kraft, Philip; Swift, Karl A. D. (eds.)Perspectives in flavor and Fragrance Chemistry2005, ISBN: 3-906-390-36-5 Oetjen, , Haseley, , ISBN 3-527-30620-XMollet, H., Grubenmann, TechnologyEmulsions, Suspensions, Solid Forms2001, ISBN 3-527-30201-8 Horst Surburg and Johannes PantenCommon Fragranceand flavor MaterialsPreparation, Properties and Uses5th completely revised and enlarged editionThe AuthorsDr.

2 Horst SurburgSymrise GmbH & C. KGRD SynthesisMu hlenfeldstr. 137603 HolzmindenDr. Johannes PantenSymrise GmbH & C. KGRD SynthesisMu hlenfeldstr. 137603 Holzminden1stedition 19852nd, revised edition 19903rd, completely revised edition 19974th, completely revised edition 20015th, completely revised and enlarged edition 2006 All books published by Wiley-VCH are carefully produced. Nevertheless, authors, editors, and pub-lisher do not warrant the information contained in these books, including this book, to be free oferrors. Readers are advised to keep in mind that statements, data, illustrations, procedural details orother items may inadvertently be of Congress Card No.

3 :applied Library Cataloguing-in-Publication Data:A catalogue record for this book is available from the British information published by Die Deutsche BibliothekDie Deutsche Bibliothek lists this publication in the Deutsche Nationalbibliografie; detailed biblio-graphic data is available in the Internet at WILEY-VCH Verlag GmbH & Co. KGaA, WeinheimAll rights reserved (including those of translation into other languages). No part of this book may bereproduced in any form by photoprinting, microfilm, or any other means nor transmitted ortranslated into a machine language without written permission from the names, trademarks etc.

4 Used in this book, even when not specifically marked as such, arenot to be considered unprotected by in the Federal Republic of GermanyPrinted on acid-free paperCover Design4t Matthes + Traut, DarmstadtCompositionMitterweger & Partner, Kommunikationsgesellschaft mbH, PlankstadtPrintingbetz-druck GmbH, DarmstadtBookbindingLitges & Dopf Buchbinderei GmbH, HeppenheimISBN-13:978-3-527-31315-0 ISBN-10 , Nature-identical, and Artificial Properties and 42 Individual Fragrance and flavor Alcohols .. Aldehydes and Acetals .. Ketones .. Acids and Esters.

5 Miscellaneous Compounds .. Alcohols .. Aldehydes and Acetals .. Ketones .. Acids and Esters .. Miscellaneous Compounds .. Alcohols and Ethers .. Aldehydes and Ketones .. Esters .. Miscellaneous Compounds .. Cycloaliphatic Alcohols and Ethers .. Aldehydes .. Ketones .. Esters .. Miscellaneous Compounds .. Alcohols and Ethers .. Aldehydes and Acetals .. Ketones .. Esters of Araliphatic Alcohols and Aliphatic Acids .. Aromatic Acids .. Esters Derived from Aromatic and Araliphatic Acids.

6 Miscellaneous Compounds .. and Phenol Phenols, Phenyl Esters, and Phenyl Ethers .. Phenol Alcohols and their Esters .. Phenol Aldehydes .. Phenol Ketones .. Phenolcarboxylates .. , O,S- and S, Cyclic Lactones .. Glycidates .. Miscellaneous Compounds .. and N, 1723 Natural Raw Materials in the flavor and Fragrance Industry.. of Natural Fragrance and flavor Essential Extracts .. of Natural Raw 1814 Analytical Methods/Quality 2395 Safety Evaluation and Legal 245 Formula Index: CAS Registry Number 289 Subject 305 VIContentsPreface to the Fifth EditionIn the last two decades, Common Fragrance and flavor Materials has developedto become probably the most cited standard work in the field of fragrance and fla-vor chemistry, and continual demand has now made it necessary to publish a regard to the contents, an update was required for several reasons, as someremarkable changes in the compositions of perfume oils increasing use of macro-cyclic musk materials has been observed, for example have occurred since thepublication of the 4thedition.

7 Consequently, chapter 2 has had to be extendedwith some new other trend-setting materials have also had to be included, whilst other ma-terials that had lost their importance have had to be changes in the landscape of fragrance and flavor materials producers also re-quired corresponding class of cooling agents materials that create a cold sensation on skin ormucosa has been admitted for the first time. Although known in principle fora long time, cooling agents have recently acquired increasing 3 has been partly revised and updated with regard to recent it is impossible to cite the whole literature comprehensively, it was decidedto refer to current review literature where possible.

8 Otherwise, some of the very re-cent original references have been general, the successful conception of this book, established about 20 years agoby Kurt Bauer and Dorothea Garbe, has been maintained. For a long time both ofthese authors worked in the research department of the flavor and fragrance com-pany Haarmann & Reimer in Holzminden, Germany, Kurt Bauer as director of re-search and Dorothea Garbe as head of the department for scientific literature anddocumentation. Both retired some years ago and are therefore no longer engagedin the preparation of the responsible authors are now Horst Surburg and Johannes Panten , both ofwhom work in the synthesis department of the corporate research division of Sym-rise , the company formed by the merger of the flavor and fragrance houses Dra-goco and Haarmann & Reimer in authors are indebted to many colleagues for their support and to the man-agement of Symrise for the opportunity to prepare the 5th edition of this.

9 2005 Horst SurburgJohannes PantenPreface to the Fourth EditionThe constant interest in Common Fragrance and flavor Materials has encouragedus to proceed with the publication of a new edition within a relatively short periodof time. The proven concept of the book has remained unchanged because of posi-tive feedback from a critical examination of the text, some material that has lost significancehas been removed. A certain amount of new material , mainly components thathave influenced modern fragrance trends over the past few years, have been literature references in the chapter on Natural Raw Materials have been up-dated and the newest international standards for the characterization of materialshave been authors would like to point out particularly that the present book can onlyprovide a selection of the many commercially available fragrance and flavor mate-rials.

10 Also not included are compounds with exclusive uses that are not commonly/generally available ( captives ) as well as substances that are too new to be judgedas to whether they will find a successful place in the market. Analytical data onnatural raw materials that can be obtained by means of new analytical techniquesare not explicitly mentioned if the analytical techniques have not yet reached inter-national standardization. However, reference is made to this in the correspondingliterature and in the chapter on Quality Control. We thank our critics for numerous suggestions and we especially thank our col-leagues, who prompted our work on the new edition through their kind , June 2001K.