Noida Institute of Engineering &

Technology
Department of Chemical Engineering

Technical Presentation Report

on

Flavour and Fragrance Development

Submitted to: Submitted by:

Ms.Deepshikha Sareen Apurv Raj (2001330519003)

Saransh Mathur(2001330519006)
 Index

 Acknowledgment
 Abstract
 List of tables
 Chapter 1: Introduction
 Chapter 2: Literature Review
 Chapter 3: Flavours

3.1: Flavorants

3.2: Smell & Basic Taste

3.3: Aroma

3.4: Flavour Technology

3.5: Flavouring tips

 Chapter 4 : Fragrance

4.1: Classifications of Scents

4.2: Analysing of essential oils

4.3: Fragrance creation

4.4: Essence Oil

 Chapter 5 : Future aspects

 Chapter 6 : Challenges and changes
 Chapter 7: Conclusions
 References
 Acknowledgment

We would like to express our special thanks of gratitude to our technical

presentation teacher “Ms Deepshika Sareen” for their able guidance and support
in completing our project.

Through this project we came to know about so many things related to the topic
and got my concepts more clear.

We would also like to extend our gratitude to the Head of the department of
Chemical Engineering “DR.Ankita Sharma” for providing us with all the
required facilities.

Last but not the least we would like to thanks my parents who guided , helped
and encouraged us in completely this project.

Date: Apurv Raj

Saransh Mathur
 Abstract
Flavour is an important attribute of food and beverage quality control;
thus it has always been the focus of much research. It is formed by the
combination of taste (attributed to non-volatile compounds), aroma
(related to volatile compounds), and chemesthetic sensations. The
characteristic flavour of food is due to its volatile compounds, thus
many studies have focused on the analysis of these compounds. All
advances in flavour chemistry are due to the development of new
technologies that facilitate and allow the analysis of volatile and non-
volatile compounds in foods or the pattern recognition, as observed in
the E-nose and E-tongue equipment. However, further studies are
required to understand the food flavour, supported by the constant
development of new technologies.
The design of fragrances for laundry products which deliver a
prolonged odour intensity at key consumer touch points is an ongoing
challenge in the fragrance industry. Current fragrance development
practices are based on the combination of perfumery expertise (e.g.
creation of classic and modern odour themes such as Chypre or
Fougère) with technical know-how (e.g. chemical–physical properties
of fragrance ingredients). However, due to the complexity of such
multi-component mixtures this process still requires a significant
number of trial and error cycles throughout the fragrance development
process to achieve the desired odour intensity and character
requirements. To improve the efficiency of the fragrance development
process, we have combined simple, high throughput analytical
methods with psychophysical models, to predict the intensity and
character of fragrances at three key consumer touch points for laundry
products. The predicted results have shown a good agreement with
experimental ones, making this approach useful in the early research
phase for defining the structure/backbone of highly performing
fragrance themes.
 Chapter 1:Introduction

Flavors and Fragrances (F&F) are significant constituents in

food and cosmetics industry. They consist of varied
ingredients including absolutes, oleoresins, isolates, attar,
essential oils, aroma chemicals and special aroma ingredients.
The developed countries have a mature flavour and fragrance
market that forms an integral part of the home & personal care
and food & beverages industries. Though India is at a nascent
stage when it comes to penetration of flavour and fragrance
finished products, the F&F ingredient manufacturing market
in India is quite mature. However, increasing disposable
income of the Indian masses and rural penetration of FMCG
and F&B power houses, two consumption driven sectors, are
providing the much needed boost to flavour and fragrance
industry as a whole.
 Chapter 2: LITERATURE REVIEW
PUBLISHED IN
ChemSearch Journal 9(2),
December, 2018 Publication of
Chemical Society of Nigeria,
Kano Chapter
International Journal of
Environmental & Agriculture
Research (IJOEAR)
AUTHORED BY
Alhassan, M., Lawal, A., Nasiru,
Y., Suleiman, M., Safiya, A.M.
and Bello, N. Department of
Chemistry, Sokoto State
University, P.M.B. 2134-Birnin
Kebbi Road, Sokoto-Nigeria
Aayush Parab , Kashmira
Salgaonkar , Omkar Padwekar ,
Dr. S.J. Purohit
ABSTRACT
In most parts of Nigeria, plant
materials whose edible use is
not established are regarded
as waste materials. Available
materials like lemon grass
leaves that contain essential
oils can be utilized in the
production of perfumes that
can mask body odours. Lemon
grass extracts obtained using
soxhlet extraction and solvent
extraction were utilized in the
formulation of perfume using
methanol and ethanol as
solvent media. An oil yield of
4.5% and 3.8% were obtained
for solvent extraction and
soxhlet extraction methods
respectively. Physicochemical
properties of the two
formulations revealed that the
essential oil has saponification
value of 21.04mgKOH/g and
the densities of the two
formulations in methanol and
ethanol were 0.768gcm-3 and
0.82gcm-3 at 60o c while the
boiling point for both
formulations was 85o .
Perfume extraction is the
extraction of aromatic
compounds from raw
materials. The extracts are
essential oils, absolutes,
butters, depending on the
amount of waxes in the
extracted product. Here, in
this work solvent extraction,
Enfleurage method, hydro
distillation and steam
distillation methods were used
to extract essential oil from

International Journal of
Engineering Research &
Technology (IJERT) Vol. 3 Issue
11, November-2014
The Pharma Innovation Journal Akash M Wagh
lemongrass. By using solvent
extraction, 2.07% yield of
essential oil was obtained
1.957% oil yield in enfleurage
method, 0.946% yield of oil
was obtained by hydro
distillation process and the
steam distillation process gave
0.70% yield of oil. From the
analysis solvent extraction
gave the highest yield because
of the less exposure air and
heat .
Miss Diwan Tapoja The work done will focus on
the study and optimization of
PG Student,
extraction of ingredient oil
from lemongrass. This study
investigates the influence of
Desai S. A. operating parameters like
Associate Professor time, size, type of grass on the
extraction of oil. Lemon grass
Chemical Engineering is an important herbal and
Department Chemical aromatic plant and its oil is
Engineering , TKIET, one of the major essential oils
Warananagar, India used in the perfumery and
cosmetic industry. It is widely
used in the scented soaps,
sprays, deodorants, polishes
and medicines. The extracted
oil is rich in Citral A & P. Citral
is the starting material for the
manufacture of vitamin A. In
the present experiment citral
is isolated by Hydro-distillation
of lemon grass, which is used
to make lemongrass tea. The
distillate contains 90 % citral
and 10 % neral, the isomer
about the 2,3-bond. The result
indicates that the wet grass
gives the maximum extract.
The Yield can be raised from
8% to 12% by using Hydro-
distillation and pre heated
water as solvent.
Lemongrass (Cymbopogon
2021; 10(10): 1562-1567 Department of Agricultural Citratus) is a valuable family of
Engineering, Maharashtra grass known due to its
Institute of Technology, flavoring and fragrance
Swapnil G Jaiswal application. Nowadays
lemongrass oil is gaining the
Department of Agricultural
attention of food technologists
Engineering, Maharashtra
due to its prime chemical
Institute of Technology,
profile. Chemically active
Deepak T, Department of
compounds like Citral, Neral,
Agricultural Engineering,
Geranyl acetate, Camphor, etc
Maharashtra Institute of
has noteworthy application in
Technology
the area of food as well as
pharmaceuticals. Through this
review article, an attempt has
been made to give some
information regarding
extraction of oil method
available for extraction of oil
has also been discussed
application of this oil in food
and pharmaceutical field is
also mentioned to highlight its
importance.
 Chapter 3:Flavours

Flavour or flavour (see spelling differences) is the sensory

impression of a food or other substance, and is determined
mainly by the chemical senses of taste and smell. The
"trigeminal senses", which detect chemical irritants in the
mouth and throat, may also occasionally determine flavour.
The flavour of the food, as such, can be altered with natural or
artificial flavorants, which affect these senses.
Of the three chemical senses, smell is the main determinant of
a food item's flavour. While the taste of food is limited to
sweet, sour, bitter, salty, umami, and other basic tastes, the
smells of a food are potentially limitless. A food's flavor,
therefore, can be easily altered by changing its smell while
keeping its taste similar. No where is this better exemplified
than in artificially flavored jellies, soft drinks and candies,
which, while made of bases with a similar taste, have
dramatically different flavors due to the use of different scents
or fragrances.
Although the terms "flavoring" or "flavorant" in common
language denote the combined chemical sensations of taste
and smell, the same terms are usually used in the fragrance
and flavors industry to refer to edible chemicals and extracts
that alter the flavor of food and food products through the
sense of smell. Due to the high cost or unavailability of
natural flavor extracts, most commercial flavorants
are nature-identical, which means that they are the chemical
equivalent of natural flavors but chemically synthesized rather
than being extracted from the source materials.
Flavorants
Flavorants are focused on altering or enhancing the flavors of natural food
product such as meats and vegetables, or creating flavor for food products that
do not have the desired flavors such as candies and other snacks. Most types of
flavorants are focused on scent and taste. Few commercial products exist to
stimulate the trigeminal senses, since these are sharp, astringent, and typically
unpleasant flavors.
The precise definition of a flavorant is difficult since its literal definition
includes anything that contributes flavor to food. A legal definition by the U.S.
Code of Federal Regulations, a natural flavorant is:
"the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate,
or any product of roasting, heating or enzymolysis, which contains the flavoring
constituents derived from a spice, fruit or fruit juice, vegetable or vegetable
juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a
plant, meat, seafood, poultry, eggs, dairy products, or fermentation products
thereof, whose primary function in food is flavoring rather than nutritional."
Artificial flavorants are chemically synthesized compounds that are used to
flavor food items but do not meet the specifications listed above. Artificial
flavorants are often formulated with the same chemical compounds found in
natural flavorants.
Although slightly different, the European Union's guidelines for natural
flavorants are somewhat similar. In addition, certain artificial flavorants are
given an E number, which may be included on food labels.

Smell
Smell flavorants, or simply, flavorants, are engineered and composed in similar
ways as with industrial fragrances and fine perfumes. To produce natural
flavors, the flavorant must first be extracted from the source substance. The
methods of extraction can involve solvent extraction, distillation, or using force
to squeeze it out. The extracts are then usually further purified and subsequently
added to food products to flavor them. To begin producing artificial flavors,
flavor manufacturers must either find out the individual naturally occurring
aroma chemicals and mix them appropriately to produce a desired flavor or
create a novel non-toxic artificial compound that gives a specific flavor.
Most artificial flavors are specific and often complex mixtures of singular
naturally occurring flavor compounds combined together to either imitate or
enhance a natural flavor. These mixtures are formulated by flavorist to give a
food product a unique flavor and to maintain flavor consistency between
different product batches or after recipe changes. The list of known flavoring
agents includes thousands of molecular compounds, and the flavor chemist
(flavorist) can often mix these together to produce many of the common flavors.

The compounds used to produce artificial flavors are almost identical to those
that occur naturally, and a natural origin for a substance does not necessarily
imply that it is safe to consume. In fact, artificial flavors are considered
somewhat safer to consume than natural flavors due to the standards of purity
and mixture consistency that are enforced either by the company or by law.
Natural flavors in contrast may contain toxins from their sources while artificial
flavors are typically more pure and are required to undergo more testing before
being sold for consumption.Flavors from food products are usually result of a
combination of natural flavors, which set up the basic smell profile of a food
product while artificial flavors modify the smell to accent it.

Basic tastes
The five basic tastes (sweet, bitter, sour, salty, and umami) are basic elements of
the experience of human flavor and important for the assessment of the
nutritional quality of food by humans and other organisms. The sour and salty
taste, for example, indicate potentially spoiled food, while both the sweet and
umami tastes are indicative of nutritious foods, and the bitter taste serves as a
warning against poison intake. The taste is perceived by receptor cells organized
in groups.
Aroma
The aroma is another component of flavor, and responsible for the so-called
characteristic flavor of food. During chewing, volatile compounds are released
from food and transported from the oral cavity to the pharynx during
swallowing. With the subsequent exhalation, the volatile compounds are swept
by the air that comes from the lungs reaching the olfactory epithelium and
exhaled through the nose. In this process, the sensory perception occurs by the
olfactory epithelium via the retro nasal

Analyzing the flavour of food

The study of the chemistry of food flavor is quite complex. The characteristic
flavor of food is a consequence of its volatile compounds; thus several studies
have focused on the analysis of these compounds (Table 1). The present review
will discuss the methodologies frequently used for the analysis of volatile
compounds in foods and beverages, which have contributed greatly to the
understanding of the flavour chemistry. Volatile compounds profile of food can
be determined using gas.

Electronic nose and electronic tongue

The techniques previously discussed allow analyzing the flavor of food and
beverages by determining the volatile or non-volatile compounds. Such
techniques are expensive and require specific equipment and specialized labor.
Thus, other instruments for measuring flavor have been developed, such as the
electronic nose and the electronic tongue (E-nose and E-tongue, respectively),
Such instruments are composed of a set of sensors connected to a computer with
an artificial

Seeking Flavour Sources

Flavors begin with the raw material, capturing the volatiles and essences that it
secretly holds inside. Innovative flavors originate from new, unexplored
sources. Several flavor houses have traversed not only the earth, but also the
universe to find new sources that will entertain and excite consumers.

For example, a Cincinnati-based flavor company annually sends a team of

internal scientists and creative experts to unique locations around the world in
search of novel scent molecules. The company's most recent TasteTreke took
scientists on an exploration through the Central African rain forest. Scientists
hovered over the land in a large hot air balloon.

When they spotted a flowering or other aromatic specimen, they placed

vacuum-driven instruments over it and used micro-extraction techniques to
capture the molecular makeup of the substrate. "This is a great way to develop
new information and add innovation to flavors," says Bob Eilerman, senior vice
president, R&D, and a participant in the company's most recent TasteTrek.

The scientists can calibrate their instruments to capture aromatic information on

a time-elapsed basis to harvest volatiles from unique flora at different life cycle
periods. The scientists then transport captured data back to the company's U.S.
labs and recreate the flavor profiles of the new findings.

Flavour Technology
In addition to seeking new flavor sources, companies are also turning towards
technology. Advances in analytical technology, information management,
molecular biology, chemosensory science and extraction techniques are leading
to new flavors and improved, fresher profiles.

"Analytical technology has continuously grown and improved to the point

where we can now detect volatiles present in amounts as low as parts per
trillion. We can develop a whole database of flavors where we can analyze
peaks under existing peaks," states Eilerman.

Another improvement in flavor science is in the area of information

management. "We can start cross-checking all of our work in flavor and
application development. Our electronic systems allow us to look and compare
the work we have done in the past," says Eilerman. He adds that various
industry-related websites with sophisticated search engines allow scientists to
seek out and filter information that helps in flavor development.

Molecular biology and research in olfaction and taste will advance flavor
science as well. "We have work on taste and smell receptors coming out of
universities like Columbia, Rockefeller University and University of California-
San Diego. Their work has moved us to understand how taste receptors and
molecules interact. An understanding of what happens between molecules in a
flavor composition and what happens between that flavor and the entire system
will hopefully lead to a whole new generation of higher performing flavors and
ingredients," observes Eilerman.
Flavouring Tips
With all of these improvements and advancements, it is still important to keep
fundamental flavoring principles in mind. "It's all about flavor management,"
observes Wampler. "Product development processors should focus on flavor
management, preserving the flavor in their system. This could mean preserving
the natural flavor that is part of the food or optimizing their production by
adding flavors late in the process."

Flavour interaction is one example of the important fundamentals that

formulators always need to keep in mind when flavoring a product. A Flavor
101 seminar, hosted by an Illinois-based flavor supplier, covers flavor
interactions with acids, carbohydrates, lipids and proteins.

Acids provide tartness in products such as beverages. The choice of acid can
effect flavor perception. Citric and/or malic acid are commonly used with
strawberry flavor; tartaric acid is used with grape flavor. Each acid has its own
impact on the overall flavor of the system. The choice of the correct acid or
blend of acids and the level at which they are used is important to optimize the
flavor impact.
 Chapter4:Fragrance

Fragrances are substances possessing strong-smelling organic

compounds that have characteristic, pleasant odors.
Manufacturers use them in many products as perfume.

Sometimes a fragrance ingredient can be a flavor ingredient

because flavors and fragrances use similar
chemical messengers in our body. While the same scent or
plant may be used in a product, flavors may be processed
differently for purity and will be labeled and are regulated
differently than a fragrance.

Where do we encounter fragrances?

We find fragrances in the majority of cosmetics, toiletries, household, laundry,
air fresheners, candles, and incense products we use frequently.

They are part of the products in our everyday life unless we actively avoid
fragranced products.

How are fragrances created?

Much like flavors, manufacturers derive fragrances from natural and synthetic
methods.
Natural compounds are derived from natural sources (often plants) by physical
or biotechnological procedures to harness the ingredients.
Synthetic fragrance ingredients can either be nature-identical or artificial.
Natural-identical synthetic fragrances are made from synthetically derived
ingredients to have the same chemical composition as a fragrance found in
nature. Artificial fragrances are made from synthetic ingredients and have a
scent and/or chemical composition not known to be found in nature.
Five classes of compounds make up most fragrance ingredients:

 Alcohols
 Aldehydes
 Ketones
 Esters
 Lactones

There are thousands of registered fragrance ingredients made from these

compounds.

Are they regulated?

The U.S. Food and Drug Administration (FDA) regulates fragrance ingredients
as cosmetics if they are in a cosmetic product and function to provide scent. The
FDA does not approve or test cosmetic products, including fragrances, before
they are available for sale. Manufacturers are legally responsible for ensuring
product safety when we use the products as intended. If there is a safety issue,
the FDA can and will test products and issue recalls when necessary.

Other fragrance ingredients may be treated as drugs by the FDA if the

manufacturer intends for the ingredients to treat a condition. For example,
"easing muscle aches" would cause the FDA to treat a fragrance-containing
product as an over-the-counter drug, meaning it's governed by the same FDA
rules and regulations applicable to any over-the-counter pharmaceutical
medications.

Scents containing products that are not applied directly to the body, such as
laundry detergents, fabric softeners, room fresheners, and more, are regulated
by the Consumer Product Safety Commission (CPSC).

The CPSC is responsible for creating voluntary standards, issuing and enforcing
mandatory standards, and recalling and potentially banning products that can
cause us harm.

Like the FDA and cosmetic ingredients, products are not required to have
premarket approval before being sold to the public. However, manufacturers are
legally responsible for ensuring product safety, so the CPSC can issue recalls or
ban products containing ingredients known to cause harm.
Are they safe?
Manufacturers cannot sell products that cause harm making fragrances safe for
most individuals.

However, some fragrances might contain ingredients that could cause allergic
reactions including asthma, allergies, migraines, and contact dermatitis in
sensitive populations.
If you have sensitive skin or have other health sensitivities, it's important to
work with your physician to learn your triggers and avoid fragranced products
when needed.
There are reports raising concerns about some fragrance ingredients, especially
phthalate ingredients. Research does not show that exposure to a limited amount
of phthalate ingredients, including fragrance ingredients, will cause harm.

As we have discussed in previous blogs, a hazard is not a risk if people are not
exposed to a hazard at harmful levels. As with most ingredients, the dose makes
the poison. If you’re ingesting, using, or coming into contact with a harmful
phthalate, in large enough qualities an adverse health effect could result.
However, known harmful phthalates are not permitted for use and are not found
in new products or fragrance products.
As with all science, our understanding evolves as scientists and manufacturers
conduct more research. We will continue to monitor academic discourse around
this area and update our content if a significant change occurs.

Classification of Scents
Scents are classified as notes based on their olfactory character. A perfume is
a unique mixture of top, middle, and base notes designed to give a particular
harmony of scents. The following basic groups are listed in order of
decreasing vapour pressure, or volatility.
a) The top notes are those that are detected and fade first
providing freshness to the blend. They are responsible for the
customer's first impression, and hence, in a way, the selling note
of a perfume. They are light scents, lasting 5-10 minutes, and
extracted from plant material such as cardamom seed, basil ,bergamot,
citronella, coriander, eucalyptus, ginger, grapefruit,lemongrass, lemon,
orange, lime, marigold, peppermint, sage,spearmint, tangerine and tea tree.
The more commonly used are those extracted from citrus sources or grasses.

b) The middle notes are those that last for several hours and are the most
prominent within the fragrance. They are usually combinations of spicy, floral
or fruit scents, extracted from ambrete seed, black pepper, carrot seed, cassia,
chamomile,cinnamon, clove, fir, cypress, juniper, marjoram, pine,
rose,rosemary, thyme and yarrow.

c) The base notes give a perfume the depth and last the longest.
They include the extract of plant material such as amyris, anise,
angelica root, clary sage, fennel, geranium, lavender, lavandin,
balsam, cedarwood, frankincense, jasmine, myrrh, patchouli,
rosewood, sandalwood, vetiver and ylang ylang. Musks extracted
from musk deer, musk rats and civet are scents derived from
animal sources.

Analysis of Essential Oils

Essential oils should be subjected to both qualitative and quan-
titative tests to know its purity. Oils are tested in four stages – the
first stage is sensory evaluation in which the smell, viscosity,
color and clarity of the oil are assessed. For example, rose oil
which appears too mobile at low temperature would be regarded
as adulterated. This is a viscosity assessment. The second stage
is an odor/smell test, which helps to determine if an oil is really
what it is claimed to be, since certain adulterants can be identi-
fied by this test. In the next stage, physical parameters such as
specific gravity, optical rotation and refractive index are deter-
mined. If these test results are satisfactory, the oil is then
subjected to GC-MS evaluation.

Isolation of Oils from Natural Sources

The production method of the oil depends on the botanical
source. Several methods are employed in modern perfumery. Essential oils of
citrus plants may simply be expressed (squeezed)from the peels. The majority
of essential oils are obtained by steam distillation or hydro-distillation. Three
types of hydro-distillation are employed in the essential oil industry:

In order to isolate an essential oil from an aromatic plant, the

plant material is packed into a still, sufficient quantity of water
is added and the mass is brought to a boil, or live steam is
injected into the plant charge. Due to the action of hot water and
steam, the essential oil will be freed from the oil glands in the
plant tissue. Other essences are obtained by extraction methods.
They are as follows:
Many scents that are difficult or costly to obtain from natural
sources are produced synthetically.

Natural versus Artificial Mix

Many aromatic oils from plants contain a few major constitu-
ents, several minor ones and a larger number of trace com-
pounds (called elements in perfumery parlance). It is virtually
impossible to totally reconstruct such a complex combination of
components which would include all the trace compounds. Most
‘nature identical’ oils are said to be 96% accurate, with the
remaining 4% of trace compounds being non-duplicated. It is
the synergistics of the specific combination of hundreds of
constituents naturally present in each plant (including trace
compounds) that give the essential oils their valuable therapeu-
tic/healing properties.

Essence Oils
Essential oils not extracted via steam or pressure are referred to
as essence oils. Essence oils are derived in a variety of ways from
flowers, barks, leaves, roots or resins.
Concretes: The aromatic plant matter is extracted by organic
solvents such as hydrocarbons. Concretes are more stable and
concentrated than unmodified essential oils.
Resinoids: Oils from natural resins such as frankincense, myrrh,
amber, benzoin, etc. are extracted using hydrocarbon solvents.
Occasionally the ethanol soluble fraction of a resinoid is called
an absolute.
Absolutes: They are obtained by taking the concretes through a
second process of ethanol extraction or liquid carbon dioxide.
With the latter process, the oils produced are of excellent aroma
quality and entirely free of unwanted solvent residues or non-
volatile matter.
The products obtained from all the above methods go through a
final process of solvent removal. These techniques are used
worldwide for higher yield or to obtain products that cannot be
obtained by any other process. They also produce a more true to
natural fragnance. An example of this is the case with jasmine.
 Chapter 5:Future Aspects

With so many new developments and technology

advancement we can surely say that the flavour and fragrance
development can not only generate great materials for use of
humans but also employment as well.
The flavour development department can generate jobs for
hundreds of thousands of jobs base on which material they
plan to use for the flavour development and same goes for
the fragrance development as both industries can provide
major toll on jobs productions as well.
As we are also aware how the latest technology has shown
such a rapid growth in industrialization with techs such
Artificial Intelligence or whether its latest advanced
machinery, in order to execute and operate them human
labour is indeed need and it also boost in agriculture part as it
is in the end a development from various herbs.

Figure: Techniques of Extraction of Base Ingredients

 Chapter 6:Challenges
Though there are a large number of Indian players in the F&F market, majority
of the players are involved in the ingredient manufacturing space and are not
able leave a mark in the blending market. Increasing pressure from FMCG
players to reduce the prices has contributed in limiting the investment in
research and development activities and is among one of the major challenges
faced by the Indian firms.

1)Progression in Value Chain: Most of the Indian players are suppliers

to Global and Indian F&F Houses. Majority of the players are involved in
production of synthetic aroma chemicals and due to limited research and
development facilities, they are not able to create product differentiation and
hence end up facing stiff price competition. Apart from this, the increasing
competition from the Chinese players has further increased the price
competition which has forced the Indian players to operate on low profit
margins (roughly around 10-15%). This has limited their capability to invest in
product development activities which in turn hampers their growth and
progression in the value chain

2)Barriers to Entry: Though the F&F blending space is not restricted by

significant technological entry barriers, client relationships and social capital
is one area where the smaller players are not able to compete with the
established F&F power houses. Market study shows that F&F houses derive
their majority revenue from FMCG players, the market which is far from the
reach of smaller players due to stiff price completion. Apart from this, limited
capabilities of Indian players in terms of product differentiation further
reduces their ability to position themselves in front of big FMCG players.

3)Adherence to International Standards: With increased focus on

carbon neutral and environment friendly techniques, markets in Europe and
North America are focusing on implementing mandatory standards. It has been
observed that the implementation of such standards has impacted a number of
players in the Indian market which is largely export driven. Adherence to these
standards bring in high costs which makes the playing field difficult for
players already operating at low margins.

4)Availability of Raw Material: Herbal raw materials in the F&F

industry are largely dependent on farm produce thus is marred with challenges
like poor yield and seasonality as a number of fragrances and flavors are made
using natural ingredients. This has considerable impact on the cost and the
availability of raw materials. This impacts their overall cost structure and in
turn further reduces their margins

5)Limited R&D Investment: Due to low operating margins, there are

only a few companies that are able to invest in R&D to make substitutes of
important aroma chemicals.

Changes
1)Growth of natural ingredients based products: The global F&F
market is largely based upon synthetic market with synthetic ingredients
accounting close to 60-65% of the total market. The changing trend in the
global market can be observed from the fact that the market for natural
ingredients is growing at a CAGR of close to 6-7% as compared to synthetic
ingredient market i.e. growing at a slower rate of <1%7. The shift towards
natural ingredients can be attributed to increasing consumer awareness
towards healthy foods and government regulations prohibiting use of certain
synthetic flavors in food production. The global F&F houses have also been
taking steps to strengthen their natural products portfolio.
2)Scaling of Operations: Increasing presence of global F&F power
houses in the country requires the small Indian firms to scale their operations
to match the bargaining power of the bigger players. Medium size firms are
moving towards scaling of operations that would help improve raw material
sourcing efficiency and pricing, as well as improve cost structures by means of
manufacturing efficiencies.
3)Enhanced R&D Spending: The ability to create unique and creative
fragrances, often involve significant research and perfumery skills which is
one of the main differentiating factor between the Indian players and the top
F&F houses. Even though small Indian players have made limited investment
in such skills, it has been observed that medium size to large Indian players are
working towards development of proprietary blends, often using proprietary
constituent ingredients. Some of the activities being taken up by other global
players are
a.Improving fragrance delivery systems using techniques like encapsulation,
sustained release
b.Developing captive aroma chemical ingredients through R&D(e.g.
developed by Givaudan)
c.Long term purchase arrangements with global FMCG player
 Chapter 7:Conclusions

 We can say that the flavour and fragrances holds a part in our
lives which we may underlook but cannot ignore.
 Their development has brought various products which not only
used for self purposes but in medical field as herbal medicines
as well.
 Their uses varies and sometimes certain herbs are hard to
develop and which is where we may see more development in
the industries of flavours and fragrances field.
 Great advances have been made toward understanding the flavor
chemistry using new technologies and sophisticated equipment.
 Today, it is possible to determine not only the compounds
responsible for the flavor profile of food but also those that
effectively contribute to the aroma and those released from food
and beverages in real time, that is, during consumption. In
addition, instruments such as the electronic nose and electronic
tongue have been developed and/or improved to replace the
human.
 Essential oils have seen a revival in popularity in the last few
years. They are widely used in the cosmetic industries as a
fragrance and active components.
 Moreover, their ability to impart a wide range of unique and
pleasant aromas in cosmetic products and at the same time
acting as bioactive agents (anti-aging, antimicrobial, sun
protection, and whitening) make them prized and highly valued
ingredients in cosmetics and cosmeceutical products.
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