1501 indus essential oil2

7/23/2019 1501 Indus Essential Oil2

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INDUSTRIAL

CHEMISTR

FRAGRANCE AND FLAVOUR



CHEMISTR

1. CHEMISTRY OF OILS, FATS AND WAX

PROCESSING

2. CHEMISTRY OF FLAVOURS ANDFRAGRANCES

3. CHEMISTRY OF SURFACTANTS AND THE

MANUFACTURE OF SOAP AND

DETERGENTS4. PULP AND PAPER

5. FERMENTATION PROCESSES AND THEIR

APPLICATION

6. CATALYSTS AND CATALYSIS

CHEM 85



The perception of avor isa complicated physiological

and psychological responsethat incorporates the sight,

smell, taste, and texture ofan object.



Fragrance andFlavor Game



A large portion of the

perceived avor of a foodactually comes from its

__________.



An aroma compound,also !no"n as

odorant, aroma, fragranceor avor, is a chemical

compound that has a smell

or odor.



Aroma compounds can be

foundin food, "ine, spices,perfumes, fragrance oils,

and essential oils.



15

W"#$ #%&

ESSENTIALOIL'(



16

H)* #%&

ESSENTIAL OIL'+%)-&(



0 * - ...

Chemical Structure !E""e#tial Oil"

$r%ucti#

$rce""e"



#ssential oils arecompounds made up of

several organic volatilesubstances. These may be

alcohols, acetones,cetones, ethers, aldehydes.



#ssential oils may beclassi$ed using di%erent

criteria& consistency, origin,and chemical nature

of the main components.



'. #ssences ( li)uids "hich arevolatile at room temperature

*. +alsams ( extracts obtainedfrom a bush or tree(have a high benoic andcynamic acid content(thic!er, not very volatile

-. esins ( amorphous solid or

semi(solid products /i.e. gums0

onsistency



'. 2atural ( obtained straight fromthe plant and are not modi$edphysically or chemicallyafter"ards

*. Arti$cial ( obtained by

enriching the essence "ith one orseveral of its components

-. 3ynthetic ( produced by

combining synthesised

4rigin



-variation in chemicalcomposition of an essential

oil, even of the samespecies.

1hemotype



-i.e. Thyme /Thymusvulgaris0 has 5 di%erent

chemo(types depending on"hich is the maincomponent of its essence/timol, carvacrol, linalool,geraniol, tuyanol (6, or

terpineol0.

1hemotype



HEMICAL

TRUCTUREESSENTIAL OILS



#ssential oil components

are divided into terpenoidsand non(terpenoids.



contains short(chain aliphaticsubstances,aromatic

substances, nitrogenatedsubstances, andsubstances "ith sulphur.

2on(Terpenoids



derived from isoprene units/170 bonded in a chain

Terpenoids



According to their function groupthey can be&

'. Alcohols /menthol, bisabolol0and phenols /timol, carvacrol0*. Aldehydes /geranial, citral0

and cetones /camphor,thuyone0

Terpenoids




-. #sters /methyl salicilate, anti(inammatory compoundsimilar to aspirin0

6. #thers /'.8 ( cineol0 andperoxides /ascaridol0

Terpenoids




7. 9ydrocarbons /limonene,pinene : and ;0

Terpenoids



The major components of

most avors and fragrancesare a class of compounds!no"n as ___________.



#3T#3 are derived

from the reaction ofcarboxylic acids and

alcohols.



#ster present in oses



#ster present in 2ail polish



#ster present in <ineapple



#ster present in =ines



#ster present in +ananas



#ster present in Apples



#ster present in Apricot



#ster present in 4ranges



________ are the major components of resin, and of turpentine produced from resin. Thename is derived from the "ord >turpentine>. These are the primary constituents of the

essential oils of many types of plants and o"ers.



________ are used "idely as natural avor additives for food, asfragrances in perfumery, and in traditional and alternative medicines

such asaromatherapy.



A linear terpene present in+ay leaf



A linear terpene present in?emon



A linear terpene present in?emongrass



A linear terpene present in?avender and 3"eet +asil



A linear terpene present inGinger and @asmine



A cyclic terpene present in4range and lemons



A cyclic terpene present in1amphor ?aurel



A terpenoid alcohol present in#ucalyptus leaves



Aromatic compound present in+itter Almond



Aromatic compound present in1loves



Aromatic compound present in1innamon



Aromatic compound present inanilla



Aromatic compound present inAnise



Amine present inotting Flesh



Amine present inFecal matter



RODUCTION

ROCESSESESSENTIAL OILS



E&TRACTION

Bay be the result of simplemechanical stress thrucompression, expression or

expelling, or of a combination

of such a treatment "ith asolvent(laden step.



#xpression-pressing of peels at ambienttemperature

-used almost exclusively for

the production of 1itrus peeloils

E&TRACTION



<arts of a 1itrus Fruit



<ellatrici Bethod



+ro"n Bethod



3fumatrice <rocess



food machinery corporation(in(?ine



#neurage-extraction "ith cold fat-fat possesses a high po"er

of absorption and, "henbrought in contact "ithfragrant o"ers, readilyabsorbs the perfume emitted

E&TRACTION



9ot Baceration-immersion of petals inmolten fat heated at 67C(5DC

1 for ' to * h, dependingupon the plant species

E&TRACTION



9ot Baceration-after each immersion, thefat is $ltered and separated

from the petals. After 'D to*D immersions, the fat isseparated from "aste o"ersand "ater.

E&TRACTION



STEAM DISTILLATION

( the most fre)uently usedmethod for the extraction of essential oil from plants

( evaporation andsubse)uentcondensation of a li)uid.



9 drodistillation lant



1ross(section of 9ydrodistillation plant

DETER$ENING



by "e eliminating terpenesthat do not have the organo(leptic properties "e "ant,

theessential oil becomes moresoluble in "ater, and smelland colour are concentrated

DETER$ENING

DE'A&ING



"hen an essential oil isextracted by s)ueeingrather than steam distilling, it

containscompounds such as the "axfrom the epicarpia of the fruit/as "ell as volatile terpenicfraction0.

DE'A&ING

DE'A&ING



these "axes are removed byslightly cooling the essentialoil.

DE'A&ING

FILTERING



ra" essential oils are $lteredusing $ltering soils or othermaterials "hich retain

residual"ater /i.e. anhydrous sodiumsulphate E magnesiumcarbonate0. This eliminatesimpurities.

FILTERING

Ch i l R ti



(done to obtain ne" aromaticproducts of a better )uality orvalue, "ith pleasanter

sensations(hydration(hydrogenation(esteri$cation

Chemical Reacti#"

Di l i )D l i ti



"ash the oil "ith a 'sodium hydroxide or 'Dsodium carbonate solution.

This

eliminates the unpleasantsmell caused by the presenceof acids and phenols.

Di"cluri#()Declri*ati#'a"hi#(



?ets 9ave the ideo

1lipsH

1501 indus essential oil2

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