Perfumes & flavours with their products are part & parcel of our everyday life. The demand worldwide for perfumes is enormous & constantly on the increase. The perfume & flavour industry has become a major business. Mans search for substances which can produce new flavours & perfumes, substitute for expensive & or scarce ones, or augment & enhance existing desirable ones continuous a pace. The manufacture of perfume oils & flavouring compounds is an art & it means metering of the individual components in accordance with the formula, followed by blending for homogenization. But in all perfume & flavour house the oil formulas are among the best kept secrets & represent the knowhow. They play a major role in the success of the companies. Odors are also commonly called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance and aroma are used primarily by the food and cosmetic industry to describe a pleasant odor, and are sometimes used to refer to perfumes. The odours are classified in various kinds such as floral, woody, rustic, balsamic, fruity, animal etc. There are numerous types of applications of perfumes in modern industrialized society such as perfumes used in soaps & detergents, paints, adhesives, air deodorants, cosmetics, toilet & beauty preparations, textiles, beverages, foods, medicines, and many more. The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. The global flavours market is predicted to grow at a Compound Annual Growth Rate (CAGR) of 2% per annum. The present book deals with the new techniques & manufacturing processes with formulae of different useful and demandable perfumes and flavours. This book will definitely help not only to perfumers & flavour chemists but to all upcoming entrepreneurs, scientists, technocrats etc.

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