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A survey of those natural and synthetic fragrances and flavour materials that are produced commercially on a relatively large scale, or which are important for their organoleptic properties. It provides data concerning their properties, the methods employed in their manufacture, and their areas of use. The book is essentially a translation of the chapter on flavor and fragrance materials in "Ullmanns Encyklopadie der technischen Chemie". To improve its usefulness an alphabetical index of single fragrance and flavour compounds, essential oils, and animal secretions has been added. There is also a new formula index, including CAS registry numbers. "Common Fragrances and Flavor Materials" should be of interest to perfumers, flavorists, chemists, and food scientists.
Publisher: Wiley-VCH Verlag GmbH
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