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Synopsis The book 'Technology of Perfumes, Flavours & Essential Oils' covers various methods including Creating a Perfume, Flower Perfumes and Their Formulations, Packaging of Perfumes, Testing a Perfume, Aerosol Spray, Aromatic Perfumery Compounds, Scents and Perfumes, Spray (Perfumes0, Floral Oils, Manufacturing Processes of Flavours, Non-Alcoholoc Flavours, Flavours Fruits (Whiskey, Vodka, Grape Butter Scotch and Rum), Terpeneless Menthol Crystals, Trends in Trade of Essential Oils, Demand for Essential Oils, Super-Critical Fluid Extraction (SCFE) Technology-For Spice Extraction, Citrionella Oil, Clove Oil, Extraction of Essential Oils by Super Critical Fluid (Carbon Dioxide) Method from Flowers, Herbs and Spices, Eucalyptus Oil, Ginger Oil, Jasmine Flower Oil, Production Technology of Jasmine for Essential Oil, Lemon Grass Oil, Palm Oil Crushing Unit, Essential Oils by Steam Distillation, Composition of Essential oil from Flowers of Keora, Distillation of Eucalyptus hybrid Oil, Turmeric (Curcuma Longa L.) Leaf Oil, a new Essential Oil for Perfumer Industry, Essential Oils and Flavours, Technology of Essential Oils, Essences and Ottos : Preparation of Essences, Natural Essences, Marketing of Artificial Essences, Preparation of Ottos, Rose and Keora Water, Toilet Water, Technology of Flavours, Role of perfumer, Quality Control in Aromatic Plants, Palmarosa Oil, Chemical Composition of Lemongrass Varieties, kewda Essential Oil and Attar, Palmarosa Oil, Sandalwood Oil, Technology of Palmarosa Oil, Lemongrass Oil, Patchouli Oil, Rose-Scented Geranium, Basil Oil, Turpentine Oil.

The book has been written for the benefit and to prove an asset and a handy reference guide in the hands of new entrepreneurs and well established industrialists.