Chemistry of Fragrances and Flavours: An Industry’s Perspective

Paper Code: 
24GCHY 201
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to

understand the applications of chemistry in the world of flavours, scents and perfumes.

Course Outcomes: 

Course

Learning Outcome

(at course level)

Learning and Teaching Strategies

Assessment Strategies

Course Code

Course

Title

 

24GCHY 201

 

 

 

 

 

Chemistry of Fragrances and Flavours: An Industry’s Perspective

(Theory)

 

 

 

CO1: Discuss the classification and composition of fragrances, including the chemistry of aromatic compounds and key reactions.

CO2: Explain flavour types, formulation, and manufacturing processes, including sensory evaluation and key chemical reactions.

CO3: Describe analytical methods for testing of flavouring and fragrance compounds

CO4: Explain and use different methods for separation, purification and isolation of perfumes and flavours

CO5: Describe the legal aspects and need for quality control in manufacturing of perfumes and flavours.

CO6: Contribute effectively in course-specific interaction.

Approach in teaching:

Interactive lectures, tutorials, group discussions and e-learning.

 

 

Learning activities for the students:

Peer learning, e-learning, problem solving through tutorials and group discussions.

 

Written examinations, assignments and quiz.

 

 

12.00
Unit I: 
Fragrances

Introduction to fragrances, types of fragrances (Fragrance families and classification), History of perfumes, Perfumery raw materials. Classification of odour, odour type and odorants , fragrance pyramid, Chemistry of aromatic compounds in perfume making, Composition of fragrances, Current trends in fragrances, sensory analysis of different products, difference between alcohol and oil-based perfumes.

12.00
Unit II: 
Flavour Science I

Introduction to flavours, types of flavours, flavour raw materials, attributes of flavour, taste, odour, odour stimulation, basic tastes and the human olfactory system. Various flavour formulation -Systematic approach to understanding flavour formation during food processing, interaction of added flavours, flavour enhancers, modifiers, precursors, suppressors, solvents. Forms of flavour and the manufacturing processes involving all types of flavours, aroma recovery during processing.

 

12.00
Unit III: 
Flavour Science II

Biogenesis of flavours in fruits and vegetables, reaction flavours, off flavours. Stability of flavor in food, sensory evaluation of flavours in foods. Selection and application of flavours in foods and beverages.

Food reactions - Mailard reaction, development of flavour during food processing i.e. process flavour, off flavours.

Analytical methods for testing of flavouring and fragrance compounds – Physical analysis (Refractive index, specific gravity, viscosity etc), chemical analysis (Saponification value, acid content etc) and instrumental analysis (gas chromatography, spectroscopy etc)

 

14.00
Unit IV: 
Extraction, Isolation and Purification of Perfumes and Flavour Compounds

Extraction techniques for the separation of volatile oils from natural source- including. Distillation, Evaporation, Crystallization and Adsorption, supercritical fluid extraction methods of isolation of important ingredients

 

Demonstration/Hands on Exercise

  1. Extraction of essential oils from lemon using steam distillation
  2. Extraction of essential oils from fragrant flowers.
  3. Determination of esters by Thin Layer Chromatography
  4. Memorisation of different raw materials used in perfumery, perfume language, Memorisation of perfumes
  5. Testing up of different flavours
  6. Extraction of D-limonene from orange peel using liquid CO2.

 

 

10.00
Unit V: 
Industrial Aspects

India in the context of Fragrance and Flavour Industry, challenges of sustainability and how it impacts the industry, Legal aspects (natural flavours and natural flavouring substances, nature identical flavouring substances, artificial flavouring substances), and the FSSA act. Outline of health, safety and sustainability parameters in perfumery and flavour industry.

 

Essential Readings: 
  1. Calkin,R.R., Jellinek, J.S., Perfumery: Practice and Principles, John Wiley & Sons Inc.
  2. Rowe, D.J. (2005), Chemistry and Technology of flavours and fragrances, Blackwell Publishing, CRC Press.

 

References: 
  1. Arctander, S. (2008), Perfume and flavour materials of Natural origin, Allured Publishing Corporation, USA
  2. Arctander, S. (2017), Volume I and II, Perfume and Flavour Chemicals, (Aroma Chemicals), Allured Publishing Corporation, USA
  3. Curtis,T.; Williams, D. C.(2001) 2nd Edition, An Introduction to Perfumery, Micelle Press, USA.
  4. Sell,C. (2008), Understanding Fragrance Chemistry, Allured Publishing Corporation, USA

         e-Resources:

  1. Perfumes: Types and their applications
  2. https://stylerule.in/blogs/blogs/understanding-fragrance-families-a-beginners-guide
  3. https://www.beyondbenign.org/lessons/essential-oil-extraction-using-liquid-co2/

 

Academic Year: 
2024-2025
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