Item #26763 Perfume and Flavor Materials of Natural Origin. Steffen Arctander.
Perfume and Flavor Materials of Natural Origin
Perfume and Flavor Materials of Natural Origin
Perfume and Flavor Materials of Natural Origin
Perfume and Flavor Materials of Natural Origin

Perfume and Flavor Materials of Natural Origin

Elizabeth, N. J. Steffen Arctander 1960. First Edition. [12] pages + 366 pages (paginated per column, columns 1 to 732) + 733-736 pages. 8vo. In addition to the odd pagination, there are 62 photographs in addition to the pagination, 15 of which are in color. Staining to the front endpaper. Publisher's yellow cloth, with green titles and borders. Speckled page edges (as issued). Very Good. Cloth. [26763]


One of the standard references in the field. Very difficult to find in good condition, as these were daily working references. Printed in Demark by Det Hoffensbergske Etablissement.

Abstract: "The producer of raw materials which provide essential oils for use in perfumery and flavouring has always been conscious of a clinging curtain of obscurity between the manufacturer and himself. This esoteric and obfuscating language barrier, he suspects, is designed wholly for the benefit of the manufacturer. When told that what is required is an oil displaying "a fresh and delicate topnote, sliding gently into a rich, sweet-herbaceous bodynote of long duration with a balsamic-ambra-like dry-out", and that his product has fallen short, he is at a loss to know, in terms of such ignoble agricultural factors as are under his control, what he can do about it. This book is not an agricultural text-book and offers no advice on how to grow the multitude of crops which provide pleasant smells and tastes, but it does tell the horticultural reader where the crop comes from, how it is processed and what it should smell, taste and look like. It tells him what it is made of, what it is used for and what is good and may be bad about it. This is a major break-through; it has never been done before, and the intelligent producer of essential oil, flower, spice or condiment crops will thank the author for it. The first part of the book (23 pp.) is a glossary of definitions and methods of processing. Here, for example, you may differentiate between an absolute, a concrete and a pommade, between an aroma, a flavour and an odour, or even between a minimum perceptible and a threshold concentration. The main part (314 pp.) then provides a series of short monographs on the crude and processed materials. This includes a multiplicity of crops and the various manufactured forms obtained from them. It is in strict alphabetical order, and this unfortunately means that the first entry for a crop may be its absolute whereas the oil from which it is prepared, and with which the producer is most familiar, may appear a few pages further on. The information provided is very full indeed and, even if it is intended primarily for the manufacturer, there are endless crumbs for the producer. A major virtue is that all the information in the book has been checked since 1956 and most of it since 1959; the pictures also are mercifully up to date. There is a good index and useful appendixes, a fascinating one being a grouping of material into 88 groups of similar or related odour: here if you want something "sulphur-aceous, non-lachrymatory" or "woody, warm-peppery" the appropriate sources are set forth. Printing, which was done in Denmark, paper and illustrations are all of high quality, and both the producers and purchasers of this vast range of crops everywhere will be immensely grateful to its author and publisher."

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