Perfumes and Flavours Technology Handbook with Manufacturing Formulations, Process, Machinery Equipment Details & Factory Layout ( New Arrival ) ( ) ( ) ( ) ( )
Author Dr. Himadri Panda ISBN 9788195370177
Code ei344 Format Paperback
Price: Rs 1995   1995 US$ 50   50
Pages: 520 Published 2022
Publisher Asia Pacific Business Press Inc.
Usually Ships within 5

 

Today, Perfume is an important part of everyday lives, and it is mandated by dress code. To begin with, it makes us joyful. If you are out and realize have forgotten to put on perfume, it can be really inconvenient. The perfume choose says a lot about who you are and what kind of personality you have. In fact, your smell reveals more about you than your physical appearance.

The global flavors and fragrance market size is CAGR of 4.7%. Rise in demand for car and room fresheners and increase in popularity of aromatherapy are also expected to drive growth of the market for fragrance ingredients. The hospitality industry is also seeing an increase in demand for perfumes to create a relaxing environment. Scents are now generally approved for industrial application, including ambiance fragrances for consumer durables and personal care accessories, a hitherto untapped market. Furthermore, as disposable income rises, more local consumers, particularly young consumers, choose quality goods. Following the global pandemic, a greater emphasis on hygiene products has fueled demand for new and innovative fragrances in hand washes, sanitizers, and floor cleaners.

This book contains in-depth information about Perfumes, covering all elements. Professionals in Perfumery & Cosmetics will find the book extremely useful for quick revision, as well as consumers who are curious about scents in everyday life. This book is also a fantastic resource for people interested in or who have worked in the perfume industry.

Profitable and viable business opportunities exist in the perfume sector. As a result, creating your own business is a good way to get into it. To learn more about the perfume and Flavours industry in depth, read this book. It will assist you in figuring out how to establish your own perfumery. Because of the increasing demand for perfume in today's market, it's a terrific method to earn money.

 

 

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

 

 

 

ABOUT NPCS

 

NIIR PROJECT CONSULTANCY SERVICES (NPCS) is a reliable name in the industrial world for offering integrated technical consultancy services. NPCS is manned by engineers, planners, specialists, financial experts, economic analysts and design specialists with extensive experience in the related industries.

Our various services are: Detailed Project Report,  Business Plan for Manufacturing Plant, Start-up Ideas, Business Ideas for Entrepreneurs, Start up Business Opportunities, entrepreneurship projects, Successful Business Plan, Industry Trends, Market Research, Manufacturing Process, Machinery, Raw Materials, project report, Cost and Revenue, Pre-feasibility study for Profitable Manufacturing Business, Project Identification, Project Feasibility and Market Study, Identification of Profitable Industrial Project Opportunities, Business Opportunities, Investment Opportunities for Most Profitable Business in India, Manufacturing Business Ideas, Preparation of Project Profile, Pre-Investment and Pre-Feasibility Study, Market Research Study, Preparation of Techno-Economic Feasibility Report, Identification and Section of Plant, Process, Equipment, General Guidance, Startup Help, Technical and Commercial Counseling for setting up new industrial project and Most Profitable Small Scale Business.

NPCS also publishes varies process technology, technical, reference, self employment and startup books, directory, business and industry database, bankable detailed project report, market research report on various industries, small scale industry and profit making business. Besides being used by manufacturers, industrialists and entrepreneurs, our publications are also used by professionals including project engineers, information services bureau, consultants and project consultancy firms as one of the input in their research.

Our Detailed Project report aims at providing all the critical data required by any entrepreneur vying to venture into Project. While expanding a current business or while venturing into new business, entrepreneurs are often faced with the dilemma of zeroing in on a suitable product/line.

 


And before diversifying/venturing into any product, wish to study the following aspects of the identified product:


• Good Present/Future Demand
• Export-Import Market Potential
• Raw Material & Manpower Availability
• Project Costs and Payback Period


We at NPCS, through our reliable expertise in the project consultancy and market research field, Provides exhaustive information about the project, which satisfies all the above mentioned requirements and has high growth potential in the markets. And through our report we aim to help you make sound and informed business decision.

 

The report contains all the data which will help an entrepreneur find answers to questions like:

• Why I should invest in this project?
• What will drive the growth of the product?
• What are the costs involved?
• What will be the market potential?


The report first focuses on enhancing the basic knowledge of the entrepreneur about the main product, by elucidating details like product definition, its uses and applications, industry segmentation as well as an overall overview of the industry sector in India. The report then helps an entrepreneur identify the target customer group of its product. It further helps in making sound investment decision by listing and then elaborating on factors that will contribute to the growth of product consumption in India and also talks about the foreign trade of the product along with the list of top importing and top exporting countries. Report includes graphical representation and forecasts of key data discussed in the above mentioned segment. It further explicates the growth potential of the product.

The report includes other market data like key players in the Industry segment along with their contact information and recent developments. It includes crucial information like raw material requirements, list of machinery and manufacturing process for the plant. Core project financials like plant capacity, costs involved in setting up of project, working capital requirements, projected revenue and profit are further listed in the report.


Reasons for buying the report:

• This report helps you to identify a profitable project for investing or diversifying into by throwing light to crucial areas like industry size, demand of the product and reasons for investing in the product.

• This report provides vital information on the product like its definition, characteristics and segmentation.

• This report helps you market and place the product correctly by identifying the target customer group of the product.

• This report helps you understand the viability of the project by disclosing details like raw materials required, manufacturing process, project costs and snapshot of other project financials.

• The report provides forecasts of key parameters which helps to anticipate the industry performance and make sound business decision.

 

Our Approach:


• Our research reports broadly cover Indian markets, present analysis, outlook and forecast.

• The market forecasts are developed on the basis of secondary research and are cross-validated through interactions with the industry players. 

• We use reliable sources of information and databases.  And information from such sources is processed by us and included in the report.

 

Our Market Survey cum Detailed Techno Economic Feasibility Report Contains following information:

 

 

Ø  Introduction

·         Project Introduction

·         Project Objective and Strategy

·         Concise History of the Product

·         Properties

·         BIS (Bureau of Indian Standards) Provision & Specification

·         Uses & Applications

 

Ø  Market Study and Assessment

·         Current Indian Market Scenario

·         Present Market Demand and Supply

·         Estimated Future Market Demand and Forecast

·         Statistics of Import & Export

·         Names & Addresses of Existing Units (Present Players)

·         Market Opportunity

 

Ø  Raw Material

·         List of Raw Materials

·         Properties of Raw Materials

·         Prescribed Quality of Raw Materials

·         List of Suppliers and Manufacturers

 

Ø  Personnel (Manpower) Requirements

·         Requirement of Staff & Labor (Skilled and Unskilled) Managerial, Technical, Office Staff and Marketing Personnel

 

Ø  Plant and Machinery

·         List of Plant & Machinery

·         Miscellaneous Items

·         Appliances & Equipments

·         Laboratory Equipments & Accessories

·         Electrification

·         Electric Load & Water

·         Maintenance Cost

·         Sources of Plant & Machinery (Suppliers and Manufacturers)

 

Ø  Manufacturing Process and Formulations

·         Detailed Process of Manufacture with Formulation

·         Packaging Required

·         Process Flow Sheet Diagram

 

Ø  Infrastructure and Utilities

·         Project Location

·         Requirement of Land Area

·         Rates of the Land

·         Built Up Area

·         Construction Schedule

·         Plant Layout and Requirement of Utilities

 

Project at a Glance

Along with financial details as under:

 

  •     Assumptions for Profitability workings

  •    Plant Economics

  •    Production Schedule

  •    Land & Building

            Factory Land & Building

            Site Development Expenses

  •    Plant & Machinery

             Indigenous Machineries

            Other Machineries (Miscellaneous, Laboratory etc.)

  •    Other Fixed Assets

            Furniture & Fixtures

            Pre-operative and Preliminary Expenses

            Technical Knowhow

            Provision of Contingencies

  •   Working Capital Requirement Per Month

             Raw Material

            Packing Material

            Lab & ETP Chemical Cost

           Consumable Store

  •   Overheads Required Per Month And Per Annum

         Utilities & Overheads (Power, Water and Fuel Expenses etc.)

             Royalty and Other Charges

            Selling and Distribution Expenses

  •    Salary and Wages

  •    Turnover Per Annum

  •   Share Capital

            Equity Capital

            Preference Share Capital

 

  •    Annexure 1:: Cost of Project and Means of Finance

  •    Annexure 2::  Profitability and Net Cash Accruals

                Revenue/Income/Realisation

                Expenses/Cost of Products/Services/Items

                Gross Profit

                Financial Charges     

                Total Cost of Sales

                Net Profit After Taxes

                Net Cash Accruals

  •   Annexure 3 :: Assessment of Working Capital requirements

                Current Assets

                Gross Working. Capital

                Current Liabilities

                Net Working Capital

                Working Note for Calculation of Work-in-process

  •    Annexure 4 :: Sources and Disposition of Funds

  •    Annexure 5 :: Projected Balance Sheets

                ROI (Average of Fixed Assets)

                RONW (Average of Share Capital)

                ROI (Average of Total Assets)

  •    Annexure 6 :: Profitability ratios

                D.S.C.R

                Earnings Per Share (EPS)

               

             Debt Equity Ratio

        Annexure 7   :: Break-Even Analysis

                Variable Cost & Expenses

                Semi-Var./Semi-Fixed Exp.

                Profit Volume Ratio (PVR)

                Fixed Expenses / Cost 

                B.E.P

  •   Annexure 8 to 11:: Sensitivity Analysis-Price/Volume

            Resultant N.P.B.T

            Resultant D.S.C.R

   Resultant PV Ratio

   Resultant DER

  Resultant ROI

          Resultant BEP

  •    Annexure 12 :: Shareholding Pattern and Stake Status

        Equity Capital

        Preference Share Capital

  •   Annexure 13 :: Quantitative Details-Output/Sales/Stocks

        Determined Capacity P.A of Products/Services

        Achievable Efficiency/Yield % of Products/Services/Items 

        Net Usable Load/Capacity of Products/Services/Items   

       Expected Sales/ Revenue/ Income of Products/ Services/ Items   

  •    Annexure 14 :: Product wise domestic Sales Realisation

  •    Annexure 15 :: Total Raw Material Cost

  •    Annexure 16 :: Raw Material Cost per unit

  •    Annexure 17 :: Total Lab & ETP Chemical Cost

  •    Annexure 18  :: Consumables, Store etc.,

  •    Annexure 19  :: Packing Material Cost

  •    Annexure 20  :: Packing Material Cost Per Unit

  •    Annexure 21 :: Employees Expenses

  •    Annexure 22 :: Fuel Expenses

  •    Annexure 23 :: Power/Electricity Expenses

  •    Annexure 24 :: Royalty & Other Charges

  •    Annexure 25 :: Repairs & Maintenance Exp.

  •    Annexure 26 :: Other Mfg. Expenses

  •    Annexure 27 :: Administration Expenses

  •    Annexure 28 :: Selling Expenses

  •    Annexure 29 :: Depreciation Charges – as per Books (Total)

  •   Annexure 30   :: Depreciation Charges – as per Books (P & M)

  •   Annexure 31   :: Depreciation Charges - As per IT Act WDV (Total)

  •   Annexure 32   :: Depreciation Charges - As per IT Act WDV (P & M)

  •   Annexure 33   :: Interest and Repayment - Term Loans

  •   Annexure 34   :: Tax on Profits

  •   Annexure 35   ::Projected Pay-Back Period And IRR