1. Introduction....................................................................
1.1 Imprecise Terminology.................................................................
1.2 Solvent Types.................................................................................
1.3 Applying Fragrances.....................................................................
1.4 Fragrance Notes............................................................................
1.5 Benefits...........................................................................................
2. How to Start a Perfume Business......................................
2.1 Steps................................................................................................
2.1.1 Learn the Skills of Making Perfume..................................
2.1.2 Create a Business Plan......................................................
2.1.3 Name Your Business.........................................................
2.1.4 Make Your Perfume Making Business Legal.....................
2.1.5 Do Proper Bookkeeping.....................................................
2.1.6 Invent New Scents.............................................................
2.1.7 Purchase the Bottles.........................................................
2.1.8 Create Brand......................................................................
2.1.9 Finalize Packaging.............................................................
2.1.10 Assemble the Perfume......................................................
2.1.11 Choose Sales Displays........................................................
2.1.12 Set Up a Website...............................................................
2.1.13 Set Price.............................................................................
2.1.14 Decide Which Retailers to Target.....................................
2.1.15 Contract with a Mass Producer.........................................
2.1.16 Market the Perfume Line..................................................
2.1.17 How to Sell Perfumes?......................................................
3. Everything Need to Start a Perfume Business....................
3.1 Price................................................................................................
3.2 Understanding Brand’s Values and Vision.................................
3.3 Developing & Manufacturing Perfume.....................................
3.4 Choosing the Perfect Bottle........................................................
3.5 Personalized Packaging ...............................................................
3.6 Logistics Taken Care
3.7 How Long does this Entire Process Take?.................................
4. How to Make Perfume.......................................................
4.1 Raw Materials.................................................................................
4.2 Manufacturing Process................................................................
4.2.1 Collection...........................................................................
4.2.2 Extraction...........................................................................
4.2.3 Blending.............................................................................
4.2.4 Aging..................................................................................
4.3 Quality Control...............................................................................
4.4 Future..............................................................................................
5. Perfume Technology Interventions..................................
5.1 Extraction of Base Ingredients....................................................
5.1.1 Improved Field Distillation Units......................................
5.1.2 Super Critical Fluid Extraction (SCFE)................................
5.1.3 Rotary Extractors...............................................................
5.1.4 Ultrasonic Extraction.........................................................
5.1.5 Microwave Extraction Technologies.................................
5.2 Solvent Free Microwave Extraction (SFME)..............................
5.3 Blending of Essential Oils/Creation of Flavor/
Fragrances......................................................................................
5.3.1 Artificial Intelligence Powered Fragrance Creation..........
5.3.2 Automation of Blending Process.......................................
5.3.3 Technology Adoption.........................................................
5.4 Extraction/Isolation.......................................................................
5.5 Creation of Fragrances.................................................................
6. Aerosols Perfume.............................................................
6.1 Why Do Aerosols Feel Cold?.......................................................
6.1.1 Propellants.........................................................................
6.1.2 Valve..................................................................................
6.2 Types of Aerosols..........................................................................
6.3 Aerosol Use....................................................................................
6.4 General Use of Aerosols..............................................................
6.5 How Aerosol are Cans Made?.....................................................
6.6 How Aerosols Work......................................................................
7. Perfumes for Men.............................................................
7.1 Eau de Cologne..............................................................................
7.2 Toilet Waters..................................................................................
7.3 Modified Colognes........................................................................
7.4 Perfumes for Men.........................................................................
8. Aromatic Chemicals Used in Flavour and Perfume Compounds
8.1 Acetophenone...............................................................................
8.2 Amyl Cinnamic Aldehyde.............................................................
8.3 Amyl Salicylate...............................................................................
8.4 Anisic Aldehyde.............................................................................
8.5 Benzaldehyde................................................................................
8.6 Benzyl Acetate...............................................................................
8.7 Benzyl Alcohol...............................................................................
8.8 Benzyl Benzoate............................................................................
8.9 Benzyl Cinnamate..........................................................................
8.10 Benzylidene Acetone...................................................................
8.11 Benzyl Salicylate............................................................................
8.12 Borneol...........................................................................................
8.13 Bornyl Acetate...............................................................................
8.14 Cinnamic Acid................................................................................
8.15 Cinnamic Alcohol...........................................................................
8.16 Cinnamic Aldehyde.......................................................................
8.17 Citral................................................................................................
8.18 Citronellal.......................................................................................
8.19 Citronellol.......................................................................................
8.20 Coumarin........................................................................................
8.21 p-Cresyl Acetate............................................................................
8.22 p-Cresyl Methyl Ether...................................................................
8.23 Cyclamen Aldehyde......................................................................
8.24 Diphenyl Ketone............................................................................
8.25 Diphenyl Oxide..............................................................................
8.26 Eugenol...........................................................................................
8.27 Geraniol..........................................................................................
8.28 Heliotropin.....................................................................................
8.29 Hydroxycitronellal.........................................................................
8.30 Indole..............................................................................................
8.31 Ionone.............................................................................................
8.32 Linalool............................................................................................
8.33 Linalyl Acetate...............................................................................
8.34 Methyl Anthranilate......................................................................
8.35 Methyl Heptyne Carbonate.........................................................
8.36 p-Methyl Quinoline.................................................................. 79
8.37 Methyl Salicylate....................................................................... 80
8.38 Musk Ambrette......................................................................... 81
8.39 Musk Ketone............................................................................. 81
8.40 Musk Xylene.............................................................................. 82
8.41 Nerol........................................................................................... 83
8.42 g-nonalactone............................................................................ 84
8.43 Phenylacetaldehyde................................................................ 84
8.44 Phenyl Acetic Acid................................................................... 85
8.45 Phenyl Ethyl Acetate................................................................ 86
8.46 Phenyl Ethyl Alcohol................................................................ 86
8.47 Rose Crystals.............................................................................. 87
8.48 Rose Oxide................................................................................. 88
8.49 Terpineol.................................................................................... 88
8.50 g-Undelactone........................................................................... 89
8.51 Vanillin........................................................................................ 90
9. Natural Odours of Aromatic Chemicals....................... 91
9.1 Balsamic...................................................................................... 91
9.2 Citrus........................................................................................... 91
9.3 Fatty............................................................................................ 92
9.4 Flowery....................................................................................... 92
9.5 Grassy......................................................................................... 92
9.5a Green-Floral.............................................................................. 92
9.6 Harsh-Pungent.......................................................................... 93
9.7 Herb-Like................................................................................... 93
9.8 Leaf-Green................................................................................. 93
9.9 Musky......................................................................................... 93
9.10 Odorless-Faint........................................................................... 93
9.11 Waxy........................................................................................... 93
9.12 Woody........................................................................................ 93
9.13 Acacia......................................................................................... 94
9.14 Bergamot.................................................................................... 94
9.15 Carnation.................................................................................... 94
9.16 Cassia.......................................................................................... 94
9.17 Chrysanthemum........................................................................ 95
9.18 Clove........................................................................................... 95
9.19 Clover......................................................................................... 95
9.20 Cyclamen.................................................................................... 96
9.21 Fern.................................................................................................
9.22 Frangipani.......................................................................................
9.23 Gardenia.........................................................................................
9.24 Geranium........................................................................................
9.25 Hawthorn........................................................................................
9.26 Heliotrope......................................................................................
9.27 Honeysuckle...................................................................................
9.28 Hyacinth..........................................................................................
9.29 Iris....................................................................................................
9.30 Jasmine............................................................................................
9.31 Jonquil.............................................................................................
9.32 Lavender.........................................................................................
9.33 Lilac..................................................................................................
9.34 Lily of the Valley............................................................................
9.35 Linden.............................................................................................
9.36 Magnolia.........................................................................................
9.37 Mignonette.....................................................................................
9.38 Mimosa............................................................................................
9.39 Moon Flower..................................................................................
9.40 Morning Glory................................................................................
9.41 Moss................................................................................................
9.42 Musk................................................................................................
9.43 Narcissus.........................................................................................
9.44 Orange Blossom.............................................................................
9.45 Orchid.............................................................................................
9.46 Patchouli.........................................................................................
9.47 Pine (Needles)...............................................................................
9.48 Rose.................................................................................................
9.49 Sweet Pea.......................................................................................
9.50 Syringa.............................................................................................
9.51 Tobacco...........................................................................................
9.52 Treflé...............................................................................................
9.53 Tuberose.........................................................................................
9.54 Verbena..........................................................................................
9.55 Violet...............................................................................................
9.56 Wallflower......................................................................................
9.57 Wisteria...........................................................................................
9.58 Wintergreen..................................................................................
9.59 Ylang Ylang
9.60 Seaweed (Algae)............................................................................
9.61 Adonis.............................................................................................
9.62 Forsythia.........................................................................................
9.63 Fringe Tree.....................................................................................
9.64 Fixatives for Perfumes..................................................................
9.65 Ambergris.......................................................................................
10. Basic Flavouring Materials..............................................
10.1 Introduction...................................................................................
10.2 Natural Flavors Simulated with Synthetic Chemicals...............
10.2.1 Fruity..................................................................................
10.3 Fresh Fruit......................................................................................
10.3.1 Apple..................................................................................
10.3.2 Apricot...............................................................................
10.3.3 Barberry.............................................................................
10.3.4 Bilberry..............................................................................
10.3.5 Blackberry..........................................................................
10.3.6 Black Currant.....................................................................
10.3.7 Blueberry...........................................................................
10.3.8 Cherry (Sweet and Sour)....................................................
10.3.9 Cranberry...........................................................................
10.3.10 Date...................................................................................
10.3.11 Fig......................................................................................
10.3.12 Gooseberry........................................................................
10.3.13 Grape.................................................................................
10.3.14 Grape Fruit........................................................................
10.3.15 Hop....................................................................................
10.3.16 Huckleberry........................................................................
10.3.17 Lemon................................................................................
10.3.18 Lime...................................................................................
10.3.19 Loganberry.........................................................................
10.3.20 Mandarin...........................................................................
10.3.21 Melon (Watermelon)........................................................
10.3.22 Mulberry............................................................................
10.3.23 Orange...............................................................................
10.3.24 Peach (Freestone, Clin Gstone, Nectarine).......................
10.3.25 Pear....................................................................................
10.3.26 Plum (Prunes)....................................................................
10.3.27 Pomegranate.....................................................................
10.3.28 Quince................................................................................
10.3.29 Raspberry...........................................................................
10.3.30 Red Currant........................................................................
10.3.31 Strawberry.........................................................................
10.4 Tropical Fruits................................................................................
10.4.1 Avocado.............................................................................
10.4.2 Banana...............................................................................
10.4.3 Cherimoya..........................................................................
10.4.4 Coconut..............................................................................
10.4.5 Guava.................................................................................
10.4.6 Mango................................................................................
10.4.7 Papaya...............................................................................
10.4.8 Pineapple (Ananas)...........................................................
10.5 Dry Fruits........................................................................................
10.5.1 Almond, Bitter...................................................................
10.5.2 Brazil Nut (Cream Nut, Butter Nut, Pura Nut,
Shenut) ..............................................................................
10.5.3 Cashew Nut.......................................................................
10.5.4 Chestnut.............................................................................
10.5.5 Hazelnut (Cobnuts, Filbert)...............................................
10.5.6 Macadamia (Queensland Nut)..........................................
10.5.7 Peanut................................................................................
10.5.8 Pecan.................................................................................
10.5.9 Pistachio............................................................................
10.5.10 Walnut...............................................................................
10.6 Naturally Sweet Products.............................................................
10.6.1 Honey.................................................................................
10.6.2 Licorice...............................................................................
10.6.3 Maple.................................................................................
10.6.4 Vanilla Beans.....................................................................
10.6.5 Woodruff...........................................................................
10.7 Daily Beverages.............................................................................
10.7.1 Cocoa-Chocolate................................................................
10.7.2 Coffee................................................................................
10.7.3 Kola....................................................................................
10.7.4 Tea.....................................................................................
10.7.5 Alcoholic Beverages..........................................................
10.7.6 Beer...................................................................................
10.7.7 Bitters................................................................................
10.7.8 Cognac...............................................................................
10.7.9 Fermented Drinks..............................................................
10.7.10 Fortified Beverages...........................................................
10.7.11 Light or Still........................................................................
10.7.12 Rum...................................................................................
10.7.13 Sparkling Wines.................................................................
10.7.14 Vermouth...........................................................................
10.7.15 Whiskey.............................................................................
10.8 Dairy Products...............................................................................
10.8.1 Butter.................................................................................
10.8.2 Cheese...............................................................................
10.8.3 Milk....................................................................................
10.8.4 Yogurt................................................................................
10.9 Culinary Additives.........................................................................
10.9.1 Capsicum...........................................................................
10.9.2 Cucumber...........................................................................
10.9.3 Garlic.................................................................................
10.9.4 Hickory...............................................................................
10.9.5 Mustard.............................................................................
10.9.6 Onion.................................................................................
10.9.7 Paprika...............................................................................
10.9.8 Saffron...............................................................................
10.9.9 Smoke................................................................................
10.9.10 Tarragon............................................................................
10.9.11 Tomato..............................................................................
10.9.12 Turmeric............................................................................
11. Aromatic Chemicals Used in Flavour Compounding.........
11.1 Aldehyde C-18...............................................................................
11.2 Anethole.........................................................................................
11.3 Anisaldehyde.................................................................................
11.4 Benzaldehyde................................................................................
11.5 Benzyl Butyrate..............................................................................
11.6 Bourbonal.......................................................................................
11.7 Carvone...........................................................................................
11.8 Cinnamic Aldehyde.......................................................................
11.9 Cinnamyl Alcohol...........................................................................
11.10 Cinnamyl Butyrate.........................................................................
11.11 Cinnamyl Propionate....................................................................
11.12 Citral................................................................................................
11.13 Citronellol.......................................................................................
11.14 Coumarin........................................................................................
11.15 Cumic Aldehyde............................................................................
11.16 Decyl Acetate.................................................................................
11.17 n-Decyl Alcohol.............................................................................
11.18 n-Decyl Aldehyde..........................................................................
11.19 Dodecyl Aldehyde.........................................................................
11.20 Ethyl Acetate..................................................................................
11.21 Ethyl Acetoacetate........................................................................
11.22 Ethyl Benzoate...............................................................................
11.23 Ethyl Butyrate.................................................................................
11.24 Ethyl Malonate...............................................................................
11.25 Ethyl Myristate...............................................................................
11.26 Ethyl Oenanthate...........................................................................
11.27 Ethyl Pelargonate..........................................................................
11.28 Ethyl Propionate............................................................................
11.29 Ethyl Sebacate................................................................................
11.30 Ethyl Valerate.................................................................................
11.31 Eugenol...........................................................................................
11.32 Geraniol..........................................................................................
11.33 Geranyl Acetate.............................................................................
11.34 Geranyl n-Butyrate........................................................................
11.35 Heliotropin.....................................................................................
11.36 Heptylic Aldehyde.........................................................................
11.37 Hydrocinnamic Aldehyde............................................................
11.38 Hydroxycitronellal.........................................................................
11.39 Ionone.............................................................................................
11.40 Irone................................................................................................
11.41 Isoamyl Acetate.............................................................................
11.42 Isoamyl Butyrate............................................................................
11.43 Isoamyl Valerate............................................................................
11.44 Isobutyl Acetate.............................................................................
11.45 Isobutyl Butyrate...........................................................................
11.46 Isoeugenol......................................................................................
11.47 Linalool............................................................................................
11.48 Linalyl Acetate...............................................................................
11.49 Linalyl Butyrate..............................................................................
11.50 Menthol..........................................................................................
11.51 Methyl Anthranilate......................................................................
11.52 Methyl m-Anthranilate.................................................................
11.53 Methyl Eugenol..............................................................................
11.54 Methyl Heptyne Carbonate.........................................................
11.55 Methyl Isoeugenol........................................................................
11.56 Methylnonyl Acetaldehyde.........................................................
11.57 Methyl Phenyl Acetate.................................................................
11.58 Methyl Phenyl Glycidate..............................................................
11.59 b-Naphthol Isobutyl.......................................................................
11.60 b-Naphthyl Ethyl Ether..................................................................
11.61 Nerol................................................................................................
11.62 n-Nonyl Alcohol.............................................................................
11.63 Nonyl Aldehyde.............................................................................
11.64 Octyl Acetate.................................................................................
11.65 n-Octyl Alcohol..............................................................................
11.66 n-Octyl Aldehyde..........................................................................
11.67 Octyl Butyrate................................................................................
11.68 Phenyl Ethyl Acetate.....................................................................
11.69 Phenyl Ethyl Alcohol.....................................................................
11.70 Phenyl Ethyl Propionate...............................................................
11.71 Rhodinol..........................................................................................
11.72 Rhodinyl Acetate...........................................................................
11.73 Rhodinyl Butyrate..........................................................................
11.74 a-Terpineol....................................................................................
11.75 Terpinyl Propionate......................................................................
11.76 p-Toluyl Aldehyde.........................................................................
11.77 n-g-Undelactone............................................................................
11.78 Undecylenic Aldehyde.................................................................
11.79 Vanillin.............................................................................................
12. Colorants for Flavours and Perfumes Natural
Colors..............................................................................
12.1 Alkanet............................................................................................
12.2 Annatto...........................................................................................
12.3 b-Apo-8' -Carotenal......................................................................
12.4 Beet.................................................................................................
12.5 Buckthorn.......................................................................................
12.6 Campeachy.....................................................................................
12.7 Canthaxanthin................................................................................
12.8 Caramel...........................................................................................
12.9 Catechu...........................................................................................
12.10 Chlorophyll.....................................................................................
12.11 Cochineal........................................................................................
12.12 Cud Bear.........................................................................................
12.13 Curcuma..........................................................................................
12.14 Erythrosine.....................................................................................
12.15 Guanine...........................................................................................
12.16 Huckleberry...................................................................................
12.17 Indigotin..........................................................................................
12.18 Kino..................................................................................................
12.19 Mallow Flowers..............................................................................
12.20 Paprika............................................................................................
12.21 Pernambuco...................................................................................
12.22 Pokeberry.......................................................................................
12.23 Safflower.........................................................................................
12.24 Saffron.............................................................................................
12.25 Sandalwood....................................................................................
12.26 Tartrazine........................................................................................
12.27 Titanium Dioxide............................................................................
12.28 Turmeric.........................................................................................
12.29 Ultramarine....................................................................................
12.30 Yellowwood....................................................................................
12.31 Zinc Oxide.......................................................................................
12.32 Colors of Common Flavors and Perfumes.................................
13. Stabilizers.........................................................................
13.1 Agar-Agar........................................................................................
13.2 Arabic Gum.....................................................................................
13.3 Bean Gums, Locust........................................................................
13.4 Carrageen.......................................................................................
13.5 Guar Gum........................................................................................
13.6 Karaya Gum....................................................................................
13.7 Pectin..............................................................................................
13.8 Tragacanth Gum.............................................................................
14. Formulation of Perfumes.................................................
• Acacia
• Acetic Acid, Tincture
• Alpestrine, Perfume
• Amber, Base
• Amber, Concrete (Fixative)
• Amber, Liquid (Chypre Basis)
• Ambergris, Perfume Imitation No. 1
• Ambergris, Perfume Imitation No. 2
• Ambergris, Tincture
• Bergammonia, Disinfectant
• Bergamot, Essence (Natural) No. 1
• Bergamot, Essence (Natural) No. 2
• Bouquet, No. 1 (for Soap)
• Bouquet, No. 2 (for Soap)
• Bouvardia
• Calamus, Imitation No. 1
• Calamus, Imitation No. 2
• Camphor, Tincture
• Cananga (for Soap)
• Capsicum
• Carnation, Imitation No. 1
• Carnation, Imitation No. 2
• Carnation (for Soap)
• Carnation, Pink (Perfume)
• Castor, Tincture No. 1
• Castor, Tincture No. 2
• Cedrela, “Wood Type”
• Citronella (for Soap)
• Coconut, Extract (Natural)
• Coconut, Paste
• Cologne
• Color Base Standard Formula No. 1
• Color Base Standard Formula No. 2
• Color Mixture
• Colors (Natural Dyes)
• Cover Odor, Perfume No. 1
• Cover Odor, Perfume No. 2
• Cover Odor, Perfume No. 3
• Cyclamen, Base (Synthetic)
• Cyclamen (for Soap)
• Deodorant for Cream
• Deodorant for Vessels
• Deodorant for Water
• Deodorants (Masking Agent)
• Deodorants (Masking Agent) For Heavy Odors
• Deodorants (Masking Agent) Grassy Odors
• Diacetyl, Tincture
• Eau De Cologne
• Eau De Cologne (for Soap)
• Eglantine (Wild Rose)
• Esters, General Base
• Fenugreek, Tincture
• Fern (for Soap)
• Floral Fragrance (for Soap)
• Floral, Imitation No. 1
• Floral, Imitation No. 2
• Fougère
• Fougere, Base (Fern)
• Frangipanni, Imitation No. 1 (Acutifolia, Alba, Rubra)
• Frangipanni, Imitation No. 2
• Frangipanni, Imitation No. 3
• Frangipanni, Imitation No. 4
• Freshener, Perfume
• Gardenia, Base
• Geranium
• Geranium, Imitation (for Soap)
• Geranium, Synthetic
• Gingergrass (for Soap)
• GiroflÉ, Imitation No. 1
• GiroflÉ, Imitation No. 2
• Halo, Sea Salt Odor
• Hawthorn
• Hawthorn (for Soap)
• Heliotrope (for Soap)
• Herbal Base, “Gold Water”
• HIP, Extract (Natural)
• HIP, Imitation No. 1
• Honey, Synthetic (for Perfume)
• Honeysuckle
• Hyacinth
• Ionone
• Iris
• Iris, Synthetic
• Jasmine (for Brilliantine)
• Jasmine “Grandiflora”
• Jasmine, Imitation No. 1
• Jasmine, Imitation No. 2
• Jasmine, Imitation No. 3 (For Soap)
• Jasmine, Infusion
• Jasmine, Synthetic No. 1
• Jasmine, Synthetic No. 2
• Jasmine, Synthetic No. 3
• Jasmine, Synthetic No. 4
• Jasmine, Synthetic No. 5
• Jasmine, Synthetic No. 6
• Jonquil (Daffodil), Imitation
• Jonquil (Daffodil), Synthetic
• Lavender, Essence (Natural)
• Lavender, Imitation No. 1
• Lavender, Imitation No. 2
• Lavender, Imitation No. 3
• Lavender, Imitation No. 4
• Lavender, Imitation No. 5
• Lavender, Imitation No. 6
• Lavender, Imitation No. 7
• Lavender, Imitation No. 8
• Lavender, Imitation No. 9
• Lavender, Imitation No. 10
• Lavender, Imitation No. 11
• Lavender, Imitation No. 12 (for Soap)
• Lavender, Sweet
• Leather
• Lilac, Imitation No. 1
• Lilac, Imitation No. 2
• Lilac, Imitation No. 3
• Lilac, Imitation No. 4
• Lilac, Imitation No. 5
• Lilac, Imitation No. 6
• Lilac, Imitation No. 7
• Lilac, Imitation No. 8
• Lilac, Imitation No. 9 (for Soap)
• Lilac, Synthetic No. 1 (for Soap)
• Lilac, Synthetic No. 2 (for Soap)
• Lily, Base
• Magnolia
• Mignonette (Reseda)
• Mimosa, Imitation
• Mimosa, Synthetic
• Moss
• Muguet (Lily of the Valley), Imitation No. 1
• Muguet (Lily of the Valley), Imitation No. 2
• Muguet (Lily of the Valley), Imitation No. 3 (for Soap)
• Muguet (Lily of the Valley), Synthetic No. 1
• Muguet (Lily of the Valley), Synthetic No. 2
• Musk
• Musk, Imitation No. 1 (for Powder)
• Musk, Imitation No. 2 (for Soap)
• Narcissus, Imitation No. 1 (for Powder)
• Narcissus, Imitation No. 2 (for Cologne)
• Narcissus, Imitation No. 3 (for Cologne)
• Narcissus, Imitation No. 4 “Poeticus” (For Cologne)
• Narcissus, Imitation No. 5 (for Soap)
• Narcissus, Synthetic No. 1
• Narcissus, Synthetic No. 2
• Narcissus, Synthetic No. 3
• Narcissus, Synthetic No. 4
• Neroli, Imitation No. 1
• Neroli, Imitation No. 2
• Neroli, Imitation No. 3
• Neroli, Imitation No. 4 (for Soap)
• Nerolin
• Neutroleum, Deodorizing Perfume
• New Mown Hay (Foin Coupé), Imitation No. 1
• New Mown Hay (Fon Coupe), Imitation No. 2
• New Mown Hay (Foin Coupe), Imitation No. 3
• Opoponax, Imitation No. 1
• Opoponax, Imitation No. 2
• Opoponax, Imitation No. 3
• Opoponax, Imitation No. 4 (for Soap)
• Orange Blosoom, Bouquet (for Soap)
• Orange Flower, Imitation No. 1
• Orange Flower, Imitation No. 2
• Orange Flower, Imitation No. 3
• Orange Flower, Synthetic No. 4
• Orchid, Imitation
• Orris Root, Extract (Natural)
• Orris Root, Florentine
• Orris Root, Synthetic
• Pathouli, Imitation No. 1 (for Soap)
• Pathouli, Imitation No. 2 (for Toilet Powder)
• Pine, Bouquet (for Soap)
• Pine, Imitation No. 1
• Pine, Imitation No. 2
• Pine Needle
• Pine Needle, Siberian, Imitation No. 1
• Pine Needle, Siberian, Imitation No. 2
• Pine Needle, Siberian, Imitation No. 3
• Rose, Bulgarian Type
• Rose, for Cream
• Rose, for Face Powder No. 1
• Rose, for Face Powder No. 2
• Rose, Imitation No. 1
• Rose, Imitation No. 2
• Rose, Imitation No. 3
• Rose, Imitation No. 4
• Rose, Imitation No. 5 (For Cosmetic Cream)
• Rose, Imitation No. 6 (for Soap)
• Rose, Imitation No. 7
• Rose, Imitation No. 8
• Rose, Imitation No. 9 (for Perfume)
• Rose, Imitation No. 10
• Rose, Imitation No. 11
• Rose, Imitation No. 12
• Rose, Imitation, No. 13
• Rose, Imitation No. 14
• Rose, Imitation No. 15
• Rose, Imitation No. 16
• Rose, Imitation No. 17
• Rose, Imitation No. 18
• Rose, Imitation No. 19
• Rose, Imitation No. 20
• Rose Macedone
• Rose, Moss
• Rose, Oil, Synthetic
• Rose, Oriental
• Rose Otto
• Rose, Synthetic No. 1 (General Base for Rose Odor)
• Rose, Synthetic No. 2
• Rose, Synthetic No. 3
• Rose, Synthetic No. 4 (Milk-Like Compound)
• Rose, White
• Sandalwood “Santal,” (for Soap)
• Sassafras, For Soap No. 1
• Sassafras, For Soap No. 2
• Sebacic Acid, Stabilizer for Perfume
• Soap, Perfume No. 1
• Soap, Perfume No. 2
• Soap, Perfume No. 3
• Soap, Perfume No. 4
• Soap, Perfume No. 5
• Sweet Pea, Blossom
• Syringa, Imitation No. 1
• Syringa, Imitation No. 2
• Tobacoo for Snuff
• Tobacco Perfumes, General Basic Material No. 1
• Tobacco Perfumes, General Basic Material No. 2
• Tobacco, Strong Odor
• Theflé (Clover, Trefoil) (for Soap)
• Tuberose, Imitation (for Soap)
• Tuberrose, Synthetic
• Uny Cologne, Perfume Base
• Vaporous Perfume, Imitation No. 1
• Vaporous Perfume, Imitation No. 2
• Vaporous Perfume, Imitation No. 3
• Violet, For Face Powder
• Violet, Imitation No. 1
• Violet, Imitation No. 2
• Violet, Imitation No. 3
• Violet, Imitation No. 4 (for Soap)
• Violet, Imitation No. 5 (for Soap)
• Violet, Imitation No. 6
• Violet Leaf
• Violet, Synthetic
• Wall Flower
• Winter Green, Imitation (for Soap)
• Ylang Ylang, Imitation No. 1
• Ylang Ylang, Imitation No. 2
• Ylang Ylang, Imitation No. 3
• Ylang Ylang, Imitation No. 4
• Ylang Ylang, Imitation No. 5
• Ylang Ylang, Synthetic No. 1
• Ylang Ylang, Synthetic No. 2
15. Formulations of Flavours.......................................... 269
• General Method for the Extraction of Natural Flavors from Fresh or Dry Fruits
• “Neutral” Esters Mixture Base
• Abbey, Benedictine Type
• Absinthe
• Advocaat (Advokaat)
• Allspice, Oil
• Almond, Bitter
• Almond, Bitter Essence (Natural)
• Almond, Bitter (for Soap)
• Almond, Bitter Imitation
• Almond, Bitter Synthetic
• Almond, Imitation
• Almond, Milk (Orzata)
• Almond, Peach
• Angelic, Tincture
• Angostura, Bitter
• Anise Base
• Apple, Base
• Apple, Essence (Natural) No. 1
• Apple, Essence (Natural) No. 2
• Apple, Essence (Natural) No. 3
• Apple, Essence (Natural) No. 4
• Apple, Essence (Natural) No. 5
• Apple, Imitation No. 1
• Apple, Imitation No. 2
• Apple, Imitation No. 3
• Apple, Imitation No. 4
• Apple, Synthetic No. 1
• Apple, Synthetic No. 2
• Apple, Synthetic No. 3
• Apple, Synthetic No. 4
• Appled, Synthetic No. 5
• Apple, Synthetic No. 6
• Apple, Synthetic No. 7
• Apple, Synthetic No. 8
• Apple, Synthetic No. 9
• Apple, Synthetic No. 10
• Apple, Synthetic No. 11
• Apricot, Imitation No. 1
• Apricot, Imitation No. 2
• Apricot, Imitation No. 3
• Apricot, Imitation No. 4
• Apricot, Imitation No. 5
• Apricot, Synthetic No. 1
• Apricot, Synthetic No. 2
• Apricot, Synthetic No. 3
• Apricot, Synthetic No. 4
• Apricot, Synthetic No. 5
• Aubepine (Hawthorn)
• Avocado
• Banana, Essence (Natural)
• Banana, Imitation No. 1
• Banana, Imitation No. 2
• Banana, Imitation No. 3
• Banana, Synthetic No. 4
• Barbecue
• Barbecue Sauce, “Hunt” Type
• Barberry, Essence (Natural)
• Benedictine No. 1
• Benedictine No. 2
• Bergamot, Flavor
• Bilberry, Essence (Natural) No. 1
• Bilberry, Essence (Natural) No. 2, Red
• Bilberry, Essence (Natural) No. 3 Scandinavian Type
• Bilberry, Imitation No. 1
• Bilberry, Imitation No. 2
• Bilberry, Imitation No. 3
• Bitter No. 1, “Unicum”
• Bitter No. 2, “Spanish”
• Bitter No. 3, “Stomach”
• Blackberry, Essence (Natural)
• Blackberry, Imitation No. 1
• Blackberry, Imitation No. 2
• Blackberry, Imitation No. 3
• Black Currant, Synthetic
• Black Pepper, Imitation No. 1
• Black Pepper, Imitation No. 2
• Blueberry, Essence (Natural)
• Brandy (Cognac) No. 1
• Brandy (Cognac) No. 2
• Bread, Fresh Roasted Flavor
• Butter, Flavor, Imitation No. 1
• Butter, Flavor, Imitation No. 2
• Butter, Flavor, Imitation No. 3
• Butter, Flavor, Imitation No. 4
• Butter, Flavor, Imitation No. 5
• Butterscotch, Imitation No. 1
• Butterscotch, Imitation No. 2
• Butterscotch, Imitation No. 3
• Butterscotch, Imitation No. 4
• Butterscoth, Imitation No. 5
• Buttescotch, Imitation No. 6
• Cacao, Extract (Natural) No. 1, Colorless
• Cacao, Extract (Natural) No. 2, Brown
• Cacao, Imitation
• Cacao, Synthetic
• Cake, Flavor No. 1
• Cake, Flavor No. 2
• Caper, Extract (Natural)
• Capsicum, Extract (Natural)
• Caramel, Flavor No. 1
• Caramel, Flavor No. 2
• Caraway, Imitation No. 1
• Caraway, Imitation No. 2
• Caraway, Imitation No. 3
• Caraway, Imitation No. 4
• Caraway, Imitation No. 5
• Cardamom, Imitation No. 1
• Cardamom, Imitation No. 2
• Carnation, Flavor
• Carrot, Extract (Natural)
• Cascarilla, Tincture
• Cashew, Extract (Natural)
• Cassia, Imitation No. 1
• Cassia, Imitation No. 2
• Cassia, Imitation No. 3
• Cassia, Imitation No. 4
• Champagne, Cedar, Imitation
• Champagne, Flavor
• Chartreuse
• Chartreuse (Liqueur) No. 1
• Chartreuse (Liqueur) No. 2
• Cheese, Blue, Synthetic No. 1
• Cheese, Blue, Synthetic No. 2
• Cheese “Roquefort” Type
• Cheese, Synthetic
• Cherimoya, Synthetic
• Cherry “Black”, Essence (Natural)
• Cherry Blossom, No. 1
• Cherry Blossom No. 2
• Cherry Brandy, No. 1
• Cherry Brandy, No. 2
• Cherry Brandy, Synthetic
• Cherry, Imitation No. 1
• Cherry, Imitation No. 2
• Cherry, Imitation No. 3
• Cherry, Imitation No. 4
• Cherry, Imitation No. 5
• Cherry, Imitation No. 6
• Cherry, Imitation No. 7
• Cherry, Imitation No. 8
• Cherry, Imitation No. 9
• Cherry “Red” Essence (Natural) “Agriot”
• Cherry, Synthetic No. 1
• Cherry, Synthetic No. 2
• Cherry, Synthetic No. 3
• Cherry, Synthetic No. 4
• Cherry, Synthetic No. 5
• Cherry, Synthetic No. 6
• Cherry, Synthetic No. 7
• Cherry, Synthetic No. 8
• Chocolate, Falvor (Natural)
• Chocolate, Flavor, Synthetic
• Chocolate, Hardener
• Chypre, Base for Bouquet
• Cinnamon, Imitation
• Citrus Fruits, Extract from Peels
• Clove
• Coca, Flavor
• Cocoa, Essence (Natural)
• Coffee, Extract (Natural) No. 1, Brown
• Coffee, Extract (Natural) No. 2, Colorless
• Coffee, Extract (Natural) No. 3 Brown
• Coffee, Extract (Natural) No. 4, Colorless
• Coffee, Imitation No. 1
• Coffee, Imitation No. 2
• Cognac, Imitation No. 1
• Cognac, Imitation No. 2
• Cognac, Imitation No. 3
• Cola, Tincture
• Coriander, Imitation No. 1
• Coriander, Imitation No. 2
• Cranberry
• Cranberry, Synthetic
• Cream Paste
• Crystal Beverages
• Cucumber, Extract (Natural)
• Cucumber “Milk” (for Cosmetics)
• Culinary, Extract (Natural)
• CuraÇao, Imitation No. 1, Liquor Base
• CuraÇao, Imitation No. 2
• Currant, Extract (Natural) No. 1
• Currant, Extract (Natural) No. 2
• Currant, Imitation No. 1
• Currant, Imitation No. 2
• Currant, Imitation No. 3
• Currant, Imitation No. 4
• Currant, Imitation No. 5
• Currant, Imitation No. 6
• Currant, Synthetic No. 1
• Currant, Synthetic No. 2
• Currant, Synthetic No. 3
• Currant, Synthetic No 4
• Current, Synthetic No. 5
• Currant, Synthetic No. 6
• Date, Extract (Natural)
• Date, Imitation No. 1
• Date, Imitation No. 2
• Date, Synthetic
• Fernet “Branca” Essence
• Fig, Essence (Natural)
• Fish, Odor (Natural)
• Fondant—Orgeat—Praline
• Fortified Extracts from Vegetables
• Fruit Extract, Natural Flavor
• Fruit Soda
• Fungi Extract (Natural)
• Garlic, Extract (Natural)
• Gin, Imitation
• Ginger, Essence (Natural)
• Ginger, Extract (Natural), “Gingerine”
• Ginger, Imitation No. 1
• Ginger, Imitation No. 2
• Ginger, Imitation No. 3
• Ginger, Imitation No. 4
• Ginger, Imitation No. 5
• Gingergrass (Palmarosa)
• GiroflÉ (Clove), Tincture
• Glace Cake Mix
• Gooseberry, Extract (Natural)
• Grape, Extract (Natural)
• Grape, Imitation No. 1
• Grape, Imitation No. 2
• Grape, Synthetic No. 1
• Grape, Synthetic No. 2
• Grape, Synthetic No. 3
• Grape, Synthetic No. 4
• Grape, Synthetic No. 5
• Grape, Synthetic No. 6
• Grape, Synthetic No. 7
• Green Gage, Imitation
• Grenadine
• Guava, Extract (Natural)
• Ham, Baked “Glaze”
• Hazelnut, Extract (Natural)
• Herbal Cream (Celery or any other Herb)
• Honey, Imitation No. 1
• Honey, Imitation No. 2
• Honey, Synthetic No. 1
• Honey, Synthetic No. 2 (for Perfumes)
• Honey, Synthetic No. 3 (for Perfumes)
• Honey, Synthetic No. 4
• Honey, Synthetic No. 5
• Hop, Extract (Natural)
• Hop, Synthetic No. 1
• Hop, Synthetic No. 2
• Huckleberry, Synthetic No. 1
• Huckleberry, Synthetic No. 2
• Juices, General
• Kernel (Nut), General
• Ketchup (Catsup), Mushroom Flavor
• Ketchup (catsup), Spice
• Ketchup (Catsup), tomato Flavor
• Kummel
• Lavender, Flavor
• Lemon, Extract (Natural)
• Lemon, Imitation No. 1
• Lemon, Imitation No. 2
• Lemon, Imitation No. 3
• Lemon, Imitation No. 4
• Lemon, Imitation No 5
• Lemon, Imitation No. 6
• Lemon, Imitation No. 7
• Lemon, Imitation No. 8
• Lemon, Imitation No. 9
• Lemon, Imitation No. 10
• Lemon, Imitation No. 11
• Lemon, Powdered (Concentrate)
• Licorice, Root, Extract (Natural)
• Lime, Extract (Natural)
• Lime, Imitation
• Lime, Synthetic No. 1
• Lime, Synthetic No. 2
• Lime, Synthetic No. 3
• Lime, Synthetic No. 4
• Lime, Synthetic No. 5
• Malt, Extract (Natural)
• Malt, Imitation No. 1
• Malt, Imitation No. 2
• Mandarin, Imitation No. 1
• Mandarin, Synthetic No. 1
• Mango, Extract (Natural)
• Mango, Imitation
• Maple
• Maple, Flavor
• Maple, Syrup
• Maraschino, Imitation No. 1
• Maraschino, imitation No. 2
• Maraschino, imitation No. 3
• Maraschino, imitation No. 4
• Marshmallow
• Melon, Synthetic No. 1
• Melon, Synthetic No. 2
• Melon, Synthetic No. 3
• Melon, Synthetic No. 4
• Melon, Synthetic No. 5
Mentha, Cream
• Milk, Caramel
• Mint
• Mirabelle
• Mirabelle (Plum), Extract (Natural)
• Mirabelle (Plum), Imitation
• Mirabelle (Plum), Synthetic
• Mulberry Synthetic No. 1
• Mulberry, Synthetic No. 2
• Mulberry, Synthetic No. 3
• Mushroom, Imitation No. 1
• Mushroom, Imitation No. 2
• Nectarine
• Noisettee
• Nuts, Flavor for Pastry
• Nuts, Kernels (General Method of Flavor Extraction)
• Onion
• Onion, Extract (Natural)
• Onion, Imitation
• Orange, Extract (Natural)
• For Orange Bitter Type
• For Sweet Orange Type
• Orange, Imitation No. 1
• Orange, Imitation No. 2
• Orange, Imitation No. 3
• Orange, Imitation No. 4
• Orange, Imitation No. 5
• Orange, Imitation No. 6
• Orange, Imitation No. 7
• Orange, Imitation No. 8
• Orange, Synthetic No. 1
• Orange, Synthetic No. 2
• Oregano, Type
• Peach, Extract (Natural)
• Peach, Imitation No. 1
• Peach, Imitation No. 2
• Peach, Imitation No. 3
• Peach, Synthetic No. 1
• Peach, Synthetic No. 2
• Peach, Synthetic No. 3
• Pear, Extract (Natural)
• Pear, Imitation No. 1
• Pear, Imitation No. 2
• Pear, Imitation No. 3
• Pear, Synthetic No. 1
• Pear, Synthetic No. 2
• Pear, Synthetic No. 3
• Pear, Synthetic No. 4
• Pea, Sweet, Imitation No. 1
• Pea, Sweet, Imitation No. 2
• Pea, Sweet, Imitation No. 3
• Pea, Sweet, Synthetic No. 1
• Pea, Sweet, Synthetic No. 2
• Peppermint, Imitation No. 1
• Peppermint, Imitation No. 2
• “Persicot,” (Peach Kernel Imitation)
• Pickle Spice Salts
• Pineapple (Ananas) Extract (Natural) No. 1
• Pineapple Peels
• Pineapple, (Ananas) Extract (Natural) No. 2
• Pineapple (Ananas), Imitation No. 1
• Pineapple (Ananas), Imitation No. 2
• Pineapple (Ananas), Imitation No. 3
• Pineapple (Ananas), Imitation No. 4
• Pineapple (Ananas), Synthetic No. 1
• Pineapple (Ananas), Synthetic No. 2
• Pineapple (Ananas), Synthetic No. 3
• Pineapple (Ananas), Synthetic No. 4
• Pineapple (Ananas), Synthetic No. 5
• Pistachio Nut, Imitation No. 1
• Pistachio Nut, Imitation No. 2
• Pistachio Nut, Imitation No. 3
• Pistachio Nut, Imitation No. 4
• Plum, Extract (Natural)
• Plum, Imitation No. 1
• Plum, Imitation No. 2
• Plum, Imitation No. 3
• Plum, Imitation No. 4
• Plum, Imitation No. 5
• Plum, Synthetic
• Pomegranate (Grenadine), Imitation No. 1
• Pomegranate (Grenadine), Imitation No. 2
• Pomegranate (Grenadine), Imitation No. 3
• Pomegranate (Grenadine), Imitation No. 4
• Pomegranate (Grenadine), Imitation No. 5
• Pomegranate (Grenadine), Imitation No. 6
• Pomegranate (Grenadine), Imitation No. 7
• Pomegranate (Grenadine), Imitation No. 8
• Pomegranate (Grenadine), Synthetic
• Potato, Flavor
• Pound Cake, Flavor
• Powdered Flavors
• Praline Flavor (Crystals)
• Proteinic Basic Flavor
• Prunelle, Extract (Natural)
• Quince, Extract (Natural)
• Quince, Imitation
• Quince, Synthetic No. 1
• Quince, Synthetic No. 2
• Quince, Synthetic No. 3
• Raisin, Synthetic
• Raspberry, Extract (Natural) No. 1
• Raspberry, Extract (Natural) No. 2
• Raspberry, Extract (Natural) No. 3
• Raspberry, Imitation No. 1
• Raspberry, Imitation No. 2
• Raspberry, Imitation No. 3
• Raspberry, Imitation No. 4
• Raspberry, Imitation No. 5
• Raspberry, Imitation No. 6
• Raspberry, Synthetic No. 1
• Raspberry, Synthetic No. 2
• Raspberry, Synthetic No. 3
• Raspberry, Synthetic No. 4
• Raspberry, Synthetic No. 5
• Raspberry, Synthetic No. 6
• Raspberry, Synthetic No. 7
• Raspberry, Synthetic No. 8
• Rosemary, Chili
• Rum, Ether Flavor
• Rum, Imitation No. 1
• Rum, Imitation No. 2
• Rum, Oil
• Rum, Synthetic No. 1
• Rum, Synthetic No. 2
• Rum, Synthetic No. 3
• Saint John’s Bread (Carob), Tincture
• Sarsaparilla, Imitation No. 1
• Sarsaparilla, Imitation No. 2
• Sassafras, Imitation No. 1
• Sassafras, Imitation No. 2
• Sassafras, Imitation No. 3
• Sassafras, Imitation No. 4
• Sassafras, Synthetic No. 1
• Sassafras, Synthetic No. 2
• Sauce Flavors
• Sauce, Flavor Base
• Sauce, Soy Flavor
• Savory, Oil No. 1
• Savory, Oil No. 2
• Scotch, Smoke Type Taste
• Smoke, Flavor
• Smoke, Flavor for Fish (Seasoning)
• Smoke, Flavor for Meat
• Spearmint-Wintergreen-Peppermint No. 1
• Spearmint-Wintergreen-Peppermint No. 2
• Spice, Imitation No. 1
• Spice, Imitation No. 2
• Strawberry, Extract (Natural) No. 1
• Strawberry, Extract (Natural) No. 2
• Strawberry, Imitation No. 1
• Strawberry, Imitation No. 2
• Strawberry, Imitation No. 3
• Strawberry, Imitation No. 4
• Strawberry, Imitation No. 5
• Strawberry, Imitation No. 6
• Strawberry, Imitation No. 7
• Strawberry, Imitation No. 8
• Strawberry, Imitation No. 9
• Strawberry, Imitation No. 10
• Strawberry, Imitation No. 11
• Strawberry, Synthetic No. 1
• Strawberry, Synthetic No. 2
• Strawberry, Synthetic No. 3
• Strawberry, Synthetic No. 4
• Strawberry, Synthetic No. 5 “General Base”
• Strawberry, Synthetic No. 6
• Strawberry, Synthetic No. 7
• Strawberry, Synthetic No. 8
• Syrup, Base for Flavor (Pancake)
• Syrup, Simple, Base for Flavor
• Tamarind, Extract (Natural)
• Tangerine, Extract (Natural)
• Tangerine, Imitation No. 1
• Tea, Natural No. 1
• Tea, Natural No. 2
• Tea, Natural No. 3
• Tobacco formulas for improving flavor and odor
• Tobacco, Chewing, Flavor No. 1
• Tobacco, Chewing, Flavor No. 2
• Tobacco, Cigarette, Flavor No. 1
• Vanilla Beans, Imitation
• Vanilla Beans, Tincture No. 1
• Vanilla Beans, Tincture No. 2
• Vanillin, Crystal (Partial)
• Vanillin, Flavored Mixture
• Vanillin No. 1
• Vanillin No. 2 (Ester Mixture)
• Vanillin, Super Odor
• Vanillin, Water Soluble
• Vermouth
• Vermouth, Italian Type No. 1
• Vermouth, Italian Type No. 2
• Vinegar, Spiced
• Violet, Flavor
• Walnut, Extract (Natural)
• Walnut, Flavor for Ketchup
• Walnut, Imitation No. 1
• Walnut, Imitation No. 2
• Walnut, Imitation No. 3
• Walnut, Imitation No. 4
16. BIS Specifications......................................................... 435
17. ISO Standards.............................................................. 441
18. Factory Layout and Process Flow Chart & Diagrams.. 442
19. Photographs of Plant & Machinery with Supplier’s
Contact Details........................................................... 466
• Electrical Perfume Making Machine
• Perfume Mixing Tank
• Automatic Perfume Filling Machine
• Automatic Perfume Making Mixer
• Filling Machine
• Perfume Extraction Equipment
• Aerosol Filling Machine
• Aerosol Can Crimping Machine
