Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

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“Invent a New India Using Knowledge”

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“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

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“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 6597 (2001): Glossary of Terms Relating to Fragrance andFlavour Industry [PCD 18: Natural and Synthetic FragranceMaterials]

IS 6597:2001

1.

I~.--—

,,

GLOSSARY OF TERMSRELATING TO FRAGRANCE AND

FLAVOUR INDUSTRY

( Second Revision)

ICS 71.100.60

Decewzber2001

@BIS 2(X)1

BUREAU OF INDIAN STANDARDSMANAK BHAVAN 9, BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

Price Group 7

Natural and Synthetic Fragrance Materials Sectional Committee, PCD 18

FOREWORD

This Indian Standard (Second Revision) was adopted by the Bureau of Indian Standards, after the draft finalizedby the Natural and Synthetic Fragrance Materials Sectional Committee had been approved by the Petroleum,Coal and Related Products Division Council.

This Indian Standard was first published in 1972 and subsequently revised in 1988. Keeping in view the latestadvancement in perfumery/flavour trade, manufacture and practices, it has been decided to revise this standardagain in terms of the vocabulary used in fragrance and flavour industry. The Committee responsible for formulationof this standard felt that there is a need to widen the scope of this standard to incorporate more terms commonl yassociated with fragrance and flavour industry. Thus, several new terms which are commonly used in theindustry have been added further. It is intended chiefly to cover the technical definition of terms, and it may not,necessarily, include all the legal meaning of the terms.

This standard was earlier titled as ‘Glossary of Terms Relating to Natural & Synthetic Perfumery Materials’.Perful,lery itself forms a part of fragrance and flavour industry hence title is changed to ‘Glossary of TermsRelating to Fragrance and Flavour Industry’. Therefore, in this revision terms related to fragrance and flavourindustry are included which comprises of natural ingredients (essential oils, oleoresin, balsams, resinoids andabsolutes) and synthetic aroma chemicals for producing finished fragrance and flavour composition. Sinceflavours and fragrances are mixture of odoriferous substances as mentioned above.

In the preparation of this glossary, most of the terms currently in use in fragrance and flavour trade and industrytogether with the synonyms and more common terms in vogue locally and also in other countries have beenincluded.

In the preparation of this glossary, useful assistance has been derived from the following international literatureand publications:

a) A user’s Guide to Perfumery — Published at the International Perfumery Centre of Proprietary PerfumesLtd ( presently called QUEST INTERNATIONAL LTD ), Ashford, Kent, England.

b) Perfumes — Art, Science, and Technology, edited by P. M. Muller and D. Lamparsky, Elsevier AppliedScience, London &New York (1991).

c) Perfumery — Practice and Principles by Robert A. Kalkin and J. Stephan Jellinek, John Wiley & Sons Inc.,New York, Chichester, Brisbane, Toronto, Singapore (1994).

The Composition of the Committee responsible for formulation of this standard is given in Annex A.

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IS 6597:2001

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Indian Standard

GLOSSARY OF TERMSRELATING TO FRAGRANCE AND

FLAVOUR INDUSTRY

( Second Revision)1 SCOPE

This standard defines the terms relating to fragranceand flavour industries comprising of natural ingredients(essential oils, oleoresin, balsams, resinoids, absolutes)and synthetic aroma chemicals for producing finishedfragrance and flavours composition.

2 REFERENCES

The following standard contains provision whichthrough reference in this text constitutes provision ofthis standard. At the time of publication, the editionindicated was valid. All standards are subject torevision and parties to agreements based on thisstandard are encouraged to investigate the possibilityof applying the most recent edition of the standardindicated below:

IS No. Title

5126: 1996/ Sensory analysis — VocabularyISO 5492:1992 (/hitrevision)

3 TERMINOLOGY

A

Absolute — Is a prepared natural aroma raw material.An ethanolic extract of a concrete, or an oleoresin or aresinoid which contains the maximum concentration ofodoriferous componenp and is free from natural waxesand/or any solvent used in the processing. Absolutesare highly concentrated, entirely alcohol — solubleand usually liquid aroma materials. In exceptional cases,they can be solids or semi-solids (for example, sageclary absolute, beeswax absolute).

Acidic — Sharp and iourish odour character.

Acid Value— It is numerically equivalent to the numberof milligrams of potassium hydroxide required toneutralize the free acids present in 1 g of the material.

Acrid — Sharp and harsh odour character; bitterlypungent.

Acute Toxicity — See “Toxicity, Acute, Chronic, Sub-Chronic”.

Adulterant — Any spurious ingredient or materialemployed for mixing with a genuine aroma material.

1

Adalteration— It is the debasement of the quality of aaroma material by mixing with inferior or spuriousmaterirds.

After-Shave Lotion— Product consists of alcohol andwater, along with small amount of fragrance to refresh,cool the skin and impart a feeling of well being.

After-Taste — The experience which, under certainconditions, follows the removal of a taste stimulus; itmay be continuous with the primary experience or mayfollow as a different quality after a period, during whichswallowing, saliva, dilution and other influences mayhave affected the stimulus substance.

After Sensation, Negative— After-image or after-tastein which qualities are the compliments of thoseoriginally and normally induced by the stimulus.

After Sensation, Positive — After-image or after-tastein which the qualities are the same as those originallyand normally induced by the stimulus.

Aged — Refers to odours and other sensory propertiesthat develop in fragrances and flavours (including rawmaterials) as a result of time and conditions of storage;may be desirable or undesirable.

Agrest/Agrestic — Odour characteristic reminiscentof that of the open fields (lavender, sage).

Alcohol Perfumery Grade, Denatured-Ethyl alcoholrectified to remove objectionable odoriferouscomponents by suitable chemical treatments and/orfractional distillation and specially denatured forperfumery industry (see IS 4117: 1973), by the additionof denaturants which will not add or contribute to anyundesirable by-odours to it.

Alcohol Volubility — The volubility of a liquidfragrance/flavour material in ethanol of a knownstrength is commonly expressed as a number of volumesof ethanol of a known strength required to dissolvecompletely one volume of the liquid fragrancehlavourmaterial.

Aldehydic — An odour note which is fatty or waxy orboth, extremely powerful unless the source is dilutedand pleasant only in very low concentrations.

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IS 6597:2001

Aldehydic Blend — Blends deriving their specific structure or aliphatic chain structure and used as a rawunique odour character through the superimposition material in fragrancclflavour industry. Such chemicalsof certain aroma chemicals called aldehydes. may have strong to negligible odour,

Alkaline — A specific odour sensation associated with Aromatic Plant — Plant bearing essential oil with aalkaline substances, for example, sodium carbonate characteristic aroma.(baking soda):

Aromatic Water — Odoriferous aqueous condensateAllergen — Any substance that induces an allergic of hydro-distilled and/or steam-distilled essential oil ofreaction. vegetable origin, which is fully dispersed in the

Allergy/Allerginicity — Abnormal reactions of the condensate water.

body to substances normally harmless. Assessment — A judgement or an evaluation.

Alliaceous — Of or pertaining to the genus Allium or Attar (Indian) — A fragrance concentrate which isthe family of Alliaceae, containing garlic, onion and characteristic of, and derived from either a single flowerleek having the smell of garlic or onions. or a mixture of flowers and other parts of plant (fresh or

Ahnondy — An odour reminiscent of the smell of dried) or distilled in the oil of sandalwood.kolventslike mineral oil or other chemical as the base.

crushed, Bitter almonds (for example, Benzaldehyde)

Ambered/Ambery/AmberNote-Aheavy full-bodied Autosmia — Disorder of the sense of smell in which

powdery warm odour recalling that of natural odours are perceived even when none are present.

Ambergris, B

Ambrosial — Exquisitely pleasing in taste or smell; Balanced -Olfactory impression generated by the usedelicious. of just right amounts of one constituent or another

Ammoniacal — Pertaining to the odour of ammonia.producing a harmonious odour.

Anesthesia — Temporwy impairment of sensesof smellBalsam — A natural product. An odoriferous exudate

and taste.derived from plantshrees which flows from the trunk ofthe tree naturally or is induced artificially by the incision

AnimallAnimalic/Animal/Note — Odour reminiscent of the trunk.of either Musk Tonquin, Cive6 Castoreum or AmbeI@

Balsamic — Characteristic mild, sweet, warm odoursand contains a warm vibrant nuance, Odour or notewith a sensuous character.

reminiscent of natural Vanilla with a slightly woodybackground.

Anisic — Odour typical of the flavour of Aniseed givenby the fruits of the herb such as Pimpinella anisum.

Basic Tastes — Generally agreed to consist of four —sweet, sour, salty and bitter.

Anosmia— Lack or impairment of sensitivity to odourstimuli.

Antiseptic Note — Odours connoting antibacterial/bactericidal preparatiordproducts.

Appearance — The visual properties of a fragrance/,flavour ingredient including colour and consistency.

Aroma — Odour sensation experienced by the olfactorynerve. Some of olfactory impressions derived from thevolatile substances of a food product. Differs fromodour in this respect that many of these substancesare first released through chewing, warmth of themouth, etc, and only then contribute to the sensation

Batch — A specific quantity of material ofhomogeneous composition, manufactured in a singleoperation or a series of operations according to astandard process which has been developed for theoptimal manufacture of this material.

Batch Number — A combination of digits andiorletters, printed, stamped or written on labels orpackaging materials, which permit the unambiguousidentification of the batch as well as tracing and reviewof all stages of its production history.

Bitter — A primary taste sensation, for example,quinine.

via the throat-nose-duct.Bland — Having no distinctive taste or odour property.

Aromatic — Possessing a fragrant, slightly pungent,Blend — Combination of two or more odoriferous

aroma usually pleasant.materials producing a harmonious odour character.

Aroma/Aromatic Chemical — Organic chemicals Any harmonious mixture of fragrance materials.derived by organic synthesis or as an i~late from natural Blend, Aldehydic —See “Aldehydic Blend”.essential oils. These can possess either benzenoid

2

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Blend, Cologne — Any harmonious combination offragrance material, the main odour characteristics ofwhich are derived from citrus essential oils and/orlavender oil.

Blend, Oriental— A fragrance blend characterized byheavy, full-bodied, sweet balsamic, precious woodyand animalic notes. A blend of fragrance complexculminating in an intense heavy, full-bodied fragrance.

Blend, Spicy — Any fragrance combination falling intoeither a floral spicy such as carnation or having herbal,spice characteristics or having spicy overtones.

Blend, Woody — Any fragrance dominated bycharacteristic woody odour notes encompassing otherscent tones.

Body — Refers to ‘fullness or richness’ in the middleportion of fragrance such as in musical tone andconnotes ‘the main fragrance theme’.

Boiling Point — The boiling point of a liquid is thetemperature at which the vapour pressure is equal tothe atmospheric pressure.

Boiling Range — See “Distillation Range”.

Bouquet — Connotes generally a harmoniouscombination of two or more floral notes. However, theterm today encompasses other fragrance complexesbesides florals such as herbal/leafy/woody balsamicnotes. Therefore, today a bouquet is used to describea combination of two or more fragrance complexes.

Burnt — A smoky or tarry odour or flavour caused byexcessive heating during distillation or dryingempyreumatic.

Butyric — Odours pertaining to or derived from butter.

By-Note/By-Odour — A tempcmq or permanent odoureffect additional to the main pattern of odour associatedwith the fragrance/flavour material.

cCamphoraceous — A peculiar aromatic smell/tastereminiscent of camphor.

Caramelised/Caramellic — The flavour or aromaproduced when sugars are heated or treated with acid.

Carbonyl Value — It is numerically equivalent to thenumber of milligrams of potassium hydroxide, that isequivalent to the amount of hydroxylamine required tooximate the carbonyl compounds present in 1 g of the“material.

Carcinogenicity — Adverse effects produced by asubstance that encourages the growth of cancer(tumour growth) due to the abnormal changes inducedin the genes of the body cell.

IS 6597:2001

Cardboard — Having an odour or flavour reminiscentof cardboard.

Cell — A unit of plant tissue.

Cellular — Composed of cells.

Characteristic — Typical, distinctive quality of afragrance or flavour ingredient or product.

Cheap — Odour impression suggestive of low price inrelation to the value or inferior connotations.

Cheesy — Characteristic odour reminiscent of cheese(for example, Propionic acid).

Chemical Flavour — Characteristic impression, forexample, imparted by chlorine, iodine, phenol, etc.

Chemical Note — The term refers to the odour effectproduced in an unbalanced fragrance due to theexcessive use or preponderance of synthetic aromachemicals.

Choking — Unpleasant sensation of suffocatingirritation of the throat produced by compounds suchas Aldehyde C8 or Aldehyde C 11.

Chromatography — A method of chemical analysis inwhich a mobile phase, carrying the mixture/substanceto be analyzed, is caused to move in contact with aselectively adsorbent stationary phase. During theprogress of the mobile phase the components beingcarried become adsorbed on the stationary phase andseparated, eluted and can be identified; in some casesthey can be quantified.

Chronic Toxicity — See “Toxicity, Acute, Chronic,Sub-Chronic”.

Chypre — A fragrance with mossy-woody odourcomplex with a characteristic sweet citrus top note,frequently encompassing some floral tones.

Citrus — Refers to odours having the character ofcitrus fruits such as Lime, Lemon, Orange, Mandarin.Grapefrui4 etc, which imparts a freshness to a fragrance.

Civetty-Typifies the ‘animalic’type of note exhibitingan offensive and diffusive faecal odour.

Classical —Refers to well balanced fragrance creationthat have a relationship to a time-tested standard.

Clear—With reference to visual properties of a liquid,free of turbidity; unclouded.

Cloudy — Having turbidity; not clear.

Cloying — An odour that satiates the senses beyonda natural desire. Connotes one of the two odour effects(i) extreme or excessive sweetness or the ability of ascent to linger long after contact. A taste sensationthat stimulated beyond the point of satiation leading

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IS 6597:2001

toastate ofdistaste dueto excess. Frequently usedtodescribe overly sweet products.

Coarse — Denotes a harsh, unpleasant odour orflavour.

Coeur — The term is used to denote the ‘core’ or theheart of a perfume composition.

Cologne-Name traditionallyusedfor ablend of familymainly citrus and/or lavender fragrance in aqueousethanol.

Cologne Blend — See “Blend, Cologne”’.

Comparative Judgement — Direct evaluation of onestimulus with another relative to a specified dimension,such as intensity or degree of liking.

Concentration — See “Rectification”.

Concentration Perfume — See “PerfumeConcentrate”.

Concrete — A material derived from a single source ofplant origin by extraction with a suitable solvent. Itgenerally contains non-odoriferous constituents, suchas waxes, colouring matter, etc, in addition toodoriferous components and is free from any solventused in the process.

Condensate — Vapoursgenerated during the distillationprocess, that have been condensed.

Condenser — Part of the distillation apparatus wherethe hot vapours are cooled and condensed for recovery.

Congealing Point — It is the maximum constanttemperature at which a liquefied solid resolidifies.

Conifer — Refers to ‘refreshing, evergreen’ odourscharacteristic of green Pine and Fir cones.

Contrast — Juxtaposition of two different sensationswhich results in intensifying or emphasizing theircontrary characteristics. It maybe of two types:(a) simultaneous or (b) successive.

Control — See “Standard”.

Cooked — An odour or flavour that develops when asubstance is exposed to heat. Often identifiable by acharacteristic odour and/or a sweet taste.

cool — Odour suggestion connoting a clean fresh,outdoor quality with possibly green, citrus-mintundertones.

Cooling— A physical sensation in the mouth resultingfrom the presence of in the mucous membrane due tothe inhalation of a cold liquid or solid.

Creamy— Creamy flavours orodours refer to balancedrichness.

Crude — Odour characteristic which is devoid ofrefinement and inartistic.

Cucumber/Cucumbery — Odour/flavour reminiscentof sliced cucumber, produced due to and attributed tothe formation of the compound 2,6 — non-adienal.

D

Depth — An odour with depth is one that is ‘rich, full-bodied and profound’ and long lasting.

Deterpenised Oil — Natural essential oils which arefree from monoterpene and/or sesquiterpenehydrocarbons.

Difference Test — A method of sensory evaluation asa part of analysis test in order to know the differencebetweenktmong the samples with respect to a particularattribute except that of preference (consumeracceptance).

Dfiusion — The characteristic of a fragrance to radiateand permeate the environment.

Diffusive — The ability of.a fragrance or an odour tospread quickly when released from the bottle orcontainer or radiate from the wearer and permeate theenvironment.

Ddution Index — Basically the method involves thedetermination of the identification threshold of thematerial under study. The dilution index is expressedin percent dilution or as a ratio. The dilution index of1 percent (1 : 100) means that the material was justidentifiable when made up in a 1-percent solution.

Dilution Test — Serial evaluation of changes in theintensity or character of various attributes as a materialis given stepwise dilution in water or some otherstandard substance.

Dkcrimination — Perception of difference betweentwo or more objects in respect of cemin characteristics.A different response to stimuli which differquantitatively or qualitatively.

Distillation — A process of evaporation andrecondensation used for purifying or cleaning liquids.

D~tiUation, Dry — Distillation of semi-solid and solidmaterials in the absence of steam, water, or any othersolvent.

Distillation, Hydro — Distillation of a substancecarriedout by director indirect contact with boiling water.

Distillation Range — Itis the range of temperaturewithin which a specified quantity/percentage of thematerial distils under specitied temperature and pressureconditions.

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IS 6597:2001

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Distillation, Steam — Distillation of a substance bypassing wet or dry or superheated steam through it.

Distillation, Vacuum — Distillation of a substanceunder reduced pressure.

Distillation, Water— See “Distillation, Hydro”.

Drum Note — Odour typical of the container used forpacking of the perfumery material, for example, metallic./plastic notes if metallic or plastic containers are usedfor the purpose.

Dry — A term used to describe the absence ofsweetness. Odours suggestive of dryness includewoody, grassy, and femy characters and also odourshaving a powdery character.

Dry Distillation — See “Distillation, Dry”.

Dry Out — Final phase (residual odour notes) of themain fragrance after the main volatile constituents haveevaporated.

Dull — Odour lacking in ‘brightness’ or ‘clearness’.Uninteresting odour impression.

Duo Standard Method of Difference Testing — Twosamples are identified on first presentation; then theyare given again as unknowns for the observer toidentify.

Duo-Trh Method of Difference Testing— One of thepair of samples is identified as the control and presentedfirst. Then the observer receives two more samples asunknown in random order. The time interval may bevaried as desired. Pick the sample which is differentfrom the control.

Duplicates — Results from units of experimentsproduced under the same conditions.

Dusty — An odour sensation suggesting the drying,choking sensations of finely divided particles.

E

Earthy —Defined as the musty, wet forest odour/smellof freshly turned soil (for example, Veitvert Oil).

Empyreumatic — Smoky or tar-like in character.

Enfleurage — Process of extracting fragrance of freshflowers by intimate contact with mixtures of purifiedfats preferably at low temperatures.

Essential Od — It is a volatile oil derived from a singlesource of plant origin, such as leaves, petals, twigs,roots, bark, seeds, woods, fruit peels, etc, and obtainedby any of the following processes such ashydrodistillation, steam distillation, dry distillation orexpression.

Essential Oil, Synthetic — It is a composition bearinga close resemblance primarily to the odour of a specificnaturally derived essential oil and is generally blend ofnatural essential oils/resinoids/concentrates/absolutesand synthetic aroma chemicals, but excluding animalor vegetable non-essential oils (that is, animal orvegetable fats) and not having a non-volatile residuein excess of 10 percent by mass.

Ester Value — It is numerically equivalent to the numberof milligrams of potassium hydroxide required toneutralize the acids liberated by the hydrolysis of theesters present in 1 g of the material. It represents thedifference between the saponification value and theacid value of the material.

Ester Value After Acetylation — Itis numericallyequivalent to the number of milligrams of potassiumhydroxide required to neutralize the acids liberated bythe hydrolysis of 1 g of the acetylated material.

Ethereal — Refers to odour notes which are highlyvolatile and reminiscent of diethyl ether or ethanol oracetone.

Evaporation — The process of changing from a liquidstate to vapour state.

Evaporation Residue — Represents the percentage offragrance/flavour material which is not volatile whenheated on a steam-bath under specified conditions.

Exalting — Odour impression which is refined, subtleand elevating, for example, Musk odour notes.

Examiner — Any person participating in a sensorytest.

Exotic — An impression suggesting novel characterand foreignness not locally familiar.

Expert — Generally an individual acknowledged to beexperienced and skillful in a special practice in theperfumery, flavour, food and beverage field, a specialistwith special powers of discrimination, sensitivity andperspicacity, who usually confines his or her diagnosticjudgement to a specific product under specificconditions.

Expression — The process of extracting essential oilfrom the plant cells by application of mechanicalpressure.

Extract — A concentrated product obtained by treatinga natural aroma material with a solvent or a mixture ofsolvents which is subsequently evaporated.

Extraction — The process of isolating essential oilwith the help of a volatile solvent or water or steam.

Extrac4 Alcoholic — A French word which is nowuniversally used in Perfumery, meaning an alcoholic

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IS 6597:2001

extract of odorous components of a pomade. It isgenerally used to mean the alcoholic solution of aperfume concentrate. Inthemodem sales terminologythis could also mean a ready to use alcoholic perfume.

F

Faecal — An odour note reminiscent of faeces, whichis the solid matter evacuated from the bowel during thenormal process of elimination (for example, Indole,Skatole).

Faint — Odour characteristic which is lacking indistinctness and strength.

Fantasy Perfume/Note — Perfume composition orOdour notes not based on familiar/realistic odour notesbut mentally conceived and based on fancifulimagination.

Fatigue — Conditions of organs or organisms whichhave undergone excessive activity with resulting lossof power or capacity to respond to stimulation.

Fatty— Odour typical of the edible fats.

FEMA — Flavour Extracts Manufacturers’ Association,U.S.A.

Fermented — A product which has undergoneanaerobic oxidation of carbohydrates by enzymaticaction.

Feru/Ferny — Odours having special green qualitypunctuated with a woodiness from the stem.

Fine Fragrance — Fragrance which is neither coarsenor heavy, and having a subtle, and delicate/refinedcharacter (for example, fragrances used for personaladornment and personal care products).

Fire Point — The Fire point of a material is a measureof its thermal stability when heated in contact with air.It is the temperature at which the volatile products willsupport continued combustion.

Fishy — Having an odour or flavour resembling that offish, such as trimethylamine.

Fixation — The property of a fragrance that prolongsthe odour life and produces a continuity of odour.

Fixative — A substance which is compatible with andprovides body and substantivity and rounds off afragrant composition by regulating the rate ofevaporation of its high volatile constituents. Asubstance or product that aids in achieving fixation ofodour and prolonging the continuity of odour.

Flash Point — The flash point of a material is a measureof its thermal stability when heated in contact with air.It is the minimum temperature at which the volatileproducts are evolved at such a rate that they are capableof being set on fire in the presence of a naked flame but

not supporting combustion. This can be determined inan open vase (Cleveland Method, NGD C 18) or in aclosed one (Pensky-Martens method, NGD C 30).

Flat — An odour of fragrance with weak sensorycharacteristics, lacking in lift, diffusiveness, characterand distinction. Having little or no odour of flavour.

Flavour — A combined organoleptic sensation ofaroma and taste on the palate. Total of sensorysensations perceived at the entrance of the alimentaryand respiratory tract, consequently mainly sum ofodour and taste, sometimes coupled with warmth, coldand mild pain.

Flavoring — Any substance such as an essence orextract, employed to give a particular flavour.

Flavour Memory — As used in the descriptive sensoryanalysis, an ability to recognize and identify manyindividual odours and flavours.

FFavour Profile Technique — A method of qualitativedescriptive analysis of aroma and flavour. The methodmakes it possible to indicate degrees of differencebetween two samples on the basis of individualcharacter notes, the degree of blending and overallimpression of the product.

Floral — An odour impression which signifies thefragrance of a single flower or of a bouquet of flowersor the fragrance characteristic of an existing knownflower type.

Foliage Odour — Odour notes characteristic of a massof fresh green leaves.

Fore Runnings — Initial fractions of the distillateobtained during a distillation process.

Foreign Odour - Containing an odour not normallyassociated with the product.

Forest — An odour description used for denoting oneor more of the various impressions given by a forest orwoodland environment.

Fougere — A fragrance combining a dominant sweetnotes with a mossy lavender and citrus characters.Perfume composition having a citrus/lavender top notewith sweet powdery, rosaceous body with mossylwoody background.

Fractionation — The process of redistillation undersuitable processing conditions by which an kssentialoil or crude reaction products is separated into variousfractions.

Fragrance — A perfume composition with apleasantness of smell exerting a sweet or pleasahtinfluence on the user. Positive hedonistic sensation(pleasing).

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Fragrance Compound —A judicious blendof fragranceingredients, representing a specific fragrance formula.

Fragrance Ingredient — Any basic substance used inthe manufacture of fragrance materials for its odorous,odour-enhancing or blending properties. Fragranceingredients may be obtained by chemical synthesisfrom synthetic, fossil or natural raw materials or byphysical operations from natural sources. The classcomprises aroma chemicals, essential oils, naturalextracts, distillates and isolates oleoresins, etc.

Fragrance Material — A fragrance ingredient orfragrance compound.

Fragrant — A pleasing olfactory quality; odours whichare distinctly pleasant smelling.

Freezing Point — It is the temperature at which a liquidbegins to solidify.

Fresh — An invigorating odour, reminiscent of theoutdoors and typified by green fields, citrus orchardsor sea breeze notes.

Fresh Distillation Note — Transient burnt/acrid,cooked odour notes found in freshly distilled materials.

Fruit Flavour/&sence — Suitably blended mixtures offlavoring materials, permitted chemicals and foodcolours, in a solvent medium of either ethanol or thepermitted non-alcoholic solvents.

Fruity/Fruity Note — Typical odour of the kind givenby sound, fresh/whole edible fruits in their naturalcondhions and picked at their optimum stage of ripeness,or by crushed fruits and by fruit juices. Fruity odoursoccurring in nature are not exclusive to fruits, but arealso found in flower, herb and other fragrances. Theimpression of fruit odours is within the fragrance theme.

Full Bodied — A well-rounded out fragrance thatpossesses depth and substantivity.

Fungal — Odours suggestive of dampness, moulds,mushrooms and fungi. Odours associated with thearoma of undergrowth in which fungi thrive. Thisodour can also form an element of ‘forest’ type of odournote.

G

Gas Chromatography (GC) — It is an analyticalprocedure which depends on the principle that differentmaterials (in their vapour state) pass through a packedcapillary column of an inert material at different rates.The stationary phase consists of a narrow tubecontaining support material of uniform size(fmexarnple,diatomaceous earth) that has been coated with a non-volatile liquid, the whole apparatus being maintainedin a thermostatically-controlled oven. The sample tobe analyzed is carried through the tube in an inert gas

IS 6597:2001

(forexample,helium, hydrogen oroxygen-free nitrogen).Solid and liquid samples are vaporized beforeintroduction on to the column and components in amixture selectively adsorbed/partitioned; some passthrough more quickly than others. The use of verysensitive detectors enables gas chromatography (GC)to be applied to sub-microgram quantities of material.GC rrxpiiresstandard ~ples with their data to comparefor identification.

Goaty — Odour having a strong goatish smell. Seealso “Hircine”.

Grading — Sorting of products according to size orquality.

GRAS — Terminology used to denote a perfumerymaterial to be ‘Generally Recognized AS Safe’ for useor application in products.

Grassy — Green and leafy with a slight touch ofsweetness. An odour or flavour suggestive of greenor freshly cut or recently mown grass.

Green/Green Note — Odour notes that recall freshly-cutlcrushed grass, green leaves and stems or otherparts of plants or connoting ‘fresh, leafy scent’.

Gum — A natural water soluble anionic material, oftenof glycoside-like structure and of high molecular masswhich collects in or exudes from certain plants. It formsneutral or slightly acidic solution or a sol with waterand has atypical mild odour. In trade this term is alsoloosely used for “gum resin” as they come out of theplant materials.

Gum Resin — Natural exudation from plants and treesconsisting of gums and resins with small amounts ofessential oils. In trade, it is loosely called as “gum”.

Gust — A unit of gustatory intensity relating to thethreshold of a given substance.

Gustation — The act of tasting; the sense of taste; theprocess of tasting.

Gustative/Gustatory — Of or pertaining to the senseof taste.

H

Halogen Note — Sharp, pungent odours characteristicof chlorine or bromine or iodine.

Harmonious— Order, accord, and unity in a fragrance.

Harsh — Describes a ‘crude, unbalanced, rough,pungent odour’. Lacking harmony or smoothness.

Hay — Odour evocative of the sun-dried hay which issweet, warm, mellow and rustic. ‘Sweet clover odourreminiscent of coumarin’.

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IS 6597:2001

Heated— Characteristic odour/flavour caused by Intense — Odoureffect conveying the impression of aexcessive and/or prolonged heating during processing, ‘Concentrated’/powerful odour.particularly when any material is thermally processed.

Intensity — A quantitative attribute of a sensationHeavy — A forceful and intense effect. Odour that is approximately pr~portional to the physical energy ofpowerful, stimulating and intoxicating. The terminology the stimulus, such as brightness of colours, loudnessis also used in connection with ‘Oriental balsamic as of sounds, and concentration of odour or tasteagainst floral/green’ odour characters, for example, components.Tagetes oil.

Irritancy — The property of a substance to provokeHedonic — Pertaining to pleasurable or unpleasurable an abnormal and unhealthy condition in the body.experiences.

Herbal/Herby/Herbaceous — Pertaining to orresembling the odour of aromatic herbs. Connotesodours which are “grassy-green, spicy and somewhatmedicinal”.

Hesperidic — Fruity odour of the grapefruit, lemon,orange, tangerine, bergamot type.

High Performance Liquid Chromatography-High-Performance Liquid Chromatography is a scaled-down

Irritation — The most common and generally the ~astthe serious hazard for dermal contact. It is a Non-Allergic (Non-Immunologic) inflammatory reaction thatoccurs at the site of exposure of the substance eitheron initial exposure (Primary Irritation) or after repeatedexposure to the same site ( Cumulative Irritation).

Irritant — Any substance that causes irritationproducing an unhealthy condition such as reddeningof the skin, eye and generally mucous membrane.

and automated version of liquid chromatography. The Isohedonic — Equality in degree of pleasantness andmethod is rapid and the large number of theoretical unpleasantness.plates results in high resolution at ambient temperature.Also thermolabile compounds will not get decomposed

Isolate — Either a single constituent or a multi-

which can happen in the case of GC. Bigger moleculescomponent fraction or a composite fraction, rich in thedesired odoriferous components and derived from a

can be analyzed. As with other chromatographictechniques, the equipment has to be calibrated and

natural fragrance material.

does not provide an absolute identification of the J

[

_..chemical identity of the material under test.

Judge—Examiner with some experience and/or training;, Hircine — A goat-like odour. regarding the test problem.

r Honey — An odour which has sweet, heavy, syrupy/ Just Noticeable Difference (JND) — The smallestbalsamic sweet characteristics with a waxy background. detectable difference between two stimuli.

Hydro Distillation —See ‘Distillation, Hydro’. L

I Labelling — A process that permits the identification

HUM — International Fragrance Research Association,and characterization of the contents of a container by

Geneva, Switzerland.means of a label, a necklace, an inscription, which doesnot form part of the container.

Incense — Any pleasant smell reminiscent of thefragrant fumes generated by the burning of a mixture of

Lasting Qualities — The ability of a fragrance to retain

gums and resins, etc (for example, Olibauum, benzoin,its character over a given period of time.

styrax, cascarilla bark). LD50 — See “Toxicity, Acute, Chronic and Sub-

Infrared Spectroscopy — It is an analytical method bychronic”.

which a sample, in a solvent or as a solid in a pellet of Leafy — One of a variety of green notes potentiallypotassium bromide, is scanned and the absorbance present in a fragrance.~ecorded as a function of wavelength, the resulting

Leather/Leathery Note — Characteristic odour whichspectrum provides information on the interatomicbonds, which have characteristic frequencies that fall

is pungent and smoky but with a slight sweetness

within the infrared range. It is an important analytical(frequently described as “phenolic”). Any fragrance

tool for the identification of functional groups.conveying the dominant odour characteristic of tannedleather.

Infusion — A process of treating a substance withLift — Refers to a ‘brilliant top note with wide

water or organic solvent, with or without heating. Seediffusiveness’, of a fragrance.

also “Tincture”.

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Light — Connotes an odour that is ‘neither sweet norcloying with a fresh note that is predominant’.

Liquer— Odour characteristic which is usually ‘sweetand fruity with a flavour top note and alcoholicovertones’.

Luxurious — Used to denote an odour which isdelightful.

M

Malty — Having a flavourhdour suggestive of malt.

Manufacturing — All operations involved in theproduction of a fragrance material including processing,compounding, packaging and labelling. However,only repackaging and relabeling in smaller packs shrdlnot constitute manufacturing operations.

Marine — Odour note which is the smell of the sea,given by the Absolutes of various seaweeds.

Marking — A process that permits the identificationand characteristics of the contents of a container bymeans of a mark, a stamp, a picture, which forms part ofthe container.

Masking — In odour, flavour, or taste applications it isa component quality within a mixture which dominatesor over-rides another quality or other qualities present,thus changing the quality of the perceived resultantwithout benefit of chemical interaction of thecomponent themselves.

Mass Spectrometry — A mass spectrometer (MS) isan instrument used for the determination of mass oforganic molecules, isomer distribution, the location ofside chains and the degree of branching in chemicalmolecules. However, it is an expensive and specializedanalytical technique requiring highly-trained operators.The linking of the separated fragmented products [ofvarious weight and charge characteristic for the givenmaterial and which can be separated by a magneticfield according to their mass/charge (mlz) ratios,obtained as a result of the bombardment of a materialwith a stream of high energy electrons] obtained bygas chromatography (GC-MS) has proved of immensevalue to industry.

Matching — The process of equating or relating, pairby pair, for experimental purposes, usually to determinethe degree of the similarity between a standard andunknown, or two unknowns.

Medicinal — Having an odour of flavour reminiscentof medicine.

Mellow — Mild soft, balanced, smooth, Aged/matureand rich odourlfragrance or flavour.

Melting Point — The temperature at which a solidmaterial melts and becomes liquid throughout.

IS 6597:2001

Melting Range — The range between temperatures atwhich a solid material begins to fuse and form dropletsand at which it becomes liquid throughout.

Merosmia — A condition analogous to colourblindness in which odours are not perceived.

Metallic — Having an odour or taste sensationreminiscent of metals, usually unpleasant.Characteristic of processed materials which have beenin prolonged contact, under suitable conditions, withmetallic surfaces during crushing or mixing or pressingor storage.

MID — Minimum Identifiable Difference; differencethreshold.

Middle Note — The main overall odour effectexperienced by the olfactory nerves on smelling a stripimpregnated with a perfumery material and exposed tothe atmosphere for some time.

Mild — Refers to the gentle, soft calm effects of anodour or fragrance, pleasantly affecting the senses.

Minty — Characteristic odour notes as exemplifiedby spearmint and peppermint.

Modern — Used loosely to describe fragrancecompositions containing aliphatic aldehydes, to theextent they are observable in the top note.

Modern Blend — An harmonious conception of acreative perfumer of an odour complex or fragrance.

Monadic — Consisting of units along one continuum.

Mossy/Mossy Note — Odour which is earthy, green,herbaceous, and femy, but is primarily suggestive ofthe aromatic lichens and mosses, particularly, oakmossand the tree moss. Odours embodying those ofgreenery and damp forest depths.

Mouldy — An odour or flavour suggestive of mouldsor a fungus.

Mouthfeel — The mingled experience deriving fromthe sensations of the skin in the mouth during and/orafter ingestion of a food or beverage. It relates todensity, viscosity, surface tension and other physicalproperties of the material being sampled.

MTD (Maximum Tolerable Dose) — A term used inToxicological Assay of a substance.

Mushroomy — An odour tending to be ‘pungent,musty, with some earthy green notes’.

Musky — Odour note that has a delicately “animal”smell.

Musty — An odourthat is mouldy, damp, and possiblyeven fungal, reminiscent of the atmosphere of anunventilated room. Characteristic odour or flavour

9

IS 6597:2001

obtained from materials which have undergone an Off-Taste — Having abnormal taste other thanadvanced stage of fermentation. characteristic taste.

Mutagen — A substance which produces mutationsor changes in the structure of the cells of the bodyorgans, that is, which induces abnormal cell growth.

Mutagenicity — The ability of a substance to producemutations or changes in the structure of the body cells.

N

Natural— Having a normrd or usual character.

Natural Odourous/Odoriferous Materials —Fragrance/flavour materials of natural origin.

Nauseating — Odour impression causing revulsion ofthe stomach.

Neurotoxicity — It is the toxic effect due to a materialon the nervous system.

Neutral — Without any characteristic taste or aroma.

Old — Characteristic odour or flavour of material thathas been kept too long in storage containers. Thisodour or flavour also appears in materials which havebeen packed for an excessively long period.

Oleoresin — Natural exudation from tree trunks or barksof trees consisting entirely or mainly resinous matteraccompanied with an essential oil in varyingpercentage, soluble in organic solvents and extractedby solvent extraction.

Oleoresin Gum — An exudation from plants mainlyconsisting of essential oil, resin and gum.

Oleoresin, Spice — Extractibles of spice having resinand essential oil, obtained by solvent extraction.

Olfactometer — An instrument for controlledpresentation of odour stimuli, used for measuringthresholds and other quantitative values.

Noael (No Observed Adverse Effect Level) — Aterminology used in toxicological assay of substances.

Olfactory Coefficient —we smallestvolume of vapourof a substance necessary for identification of its odour.

NOTE — A specificcomponentof an odouror flavour.

Nuance — A term used to express a delicate or shadeii of difference of odourslflavours.

~,

Nuclear Magnetic Resonance Spectroscopy — It is ananalytical tool which helps in elucidation of the structure

--of a molecule isomers. When a sample is subjected to

1? a high magnetic field, it causes the nuclei of variousatoms to orientate in one of two energy levels. If energy

r is applied to the nuclei they will change their orientation.This is the basis of nuclear magnetic resonance (NMR)spectroscopy.

Numbing — Anesthetic property of compounds suchas eugenol.

Optical Rotation - It is the angle in degrees throughwhich the plane of polarization is turned when plane-polarized sodium light is passed through a layer of theliquid fragrance/flavour material 100 mm in thickness.From the viewer’s point of view if the rotation of theplane of polarization is in the ‘clockwise’ direction it is‘dextro-rotatory’, and in the anti-clockwise direction itis ‘laevo-rotatory~.

Organoleptic — Pertaining to sensory perception ofodour and taste through nose and palate respectively.

Oriental Bletid — See “Blend, Oriental”.

Osmyl — An odorous substance.

Nutty — Odour with the hint of oiliness generally Oxidized I- Having an odour or flavour defect. . .

associated with crushed nuts and the bitter almond associated with oxldatlon.note exemplified by benzaldehyde. P

o Paired Comparison Method — A psychometric or

Odorant — A substance which stimulates the olfactory psychophysical method in which stimuli (samples) are

receptors.presented in pairs for comparison on the basis of somedefined criterion, such as preference, intensity and

Odour — That property of a substance which degree of a defined quality. The traditional form requiresstimulates the nervous system and is perceived by the that each sample in a series be compared with everyolfactory sense. Impression derived by smelling or other member in the series.sniffing. Paired Preference — Paired comparison method usingOdour Memory —See “Flavour Memory”. the preference criterion.

Oily — Odour reminiscent of those of fixed oils like Palatable — Pleasing to taste, and hence acceptable.Linseed oil, coconut oil, sesame oil, etc. An odoureffect producing a greasy sensation.

Panel — A group of people (observers, subjects,judges) comprising a test population which has been

Off - Odour — Detractingfrommainchamctdsticodour. specially selected or designated in some manner, for

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IS 6597:2001

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example, they may be trained, or have specialknowledge Powdery — An odour effect suggestive of a dryor skills, or may merely be available and predesignated. powder.

Panel Leader— The person responsible for organizing, Powerful — C)dour sensation which is intense,conducting, and directing a panel performing the odour impressive and giving the suggestion of having greateror flavour assessment. strength.

Penetrating — Sharp/piercing sensation experienced Predous Woody— Woody notes which are very highlyby the olfactory nervous system, esteemed and which are characteristic or reminiscent

Peppery — Warm, dry and spicy odour character and of Sandalwood, Patchouli, Vetiver, etc.

sharp burning taste. Preference — Expression of high degree of liking.Choice of one object relative to others. Psychological

Perfume — A solution of perfumery compound/ continuefragrance compounds in ethanol or any other suitable

of affectivity (Pleasantness —Unpleasantness) on which such choices are based.

solvents, meant for use as a personal adornment. Hereethanol or other suitable solvents are used as carriers

This continuum is also referred to as that of degree of

for the fragrances. It is the strongest, most highlyliking and disliking.

concentrated realization of a particular fragrance in Pungent — A sharp, stinging, or painful sensation ofaicohol. an odour or flavour, such as that of aldehyde C9 and

Perfume Concentrate— Anon-alcoholic concentratedfragrance or flavours blend that is basically a mixtureof odoriferous substances formulated for a particularend use but not suitable for use as it is and serving asa raw material for consumer products.

Perfumery Compound — A mixture of odoriferoussubstance that is not for personal use but is a basewhich is further diluted with or without toning andfurther modifications to suit various end-uses.

Perfumery Grade Alcohol —See “Alcohol PerfumeryGrade, Denatured”.

Persistent — Tenacious odour note, which continuesto remain even after a long time of evaporation.

Phenolic — Odour note characteristic of phenol/cresols, commonly described as ‘powerful disinfectant’odours.

Photc+Reaction — Less common dermal reactionwhich is induced only by dermal exposure both to thesubstance and ultraviolet (UV) light. Thus the reactioncan be either “Irritant” (Photo-active or photo-toxic) or“Allergic” (Photo-sensitising).

Piney — Characteristic fresh, forest-type odoursreminiscent of pine-trees/pine cones/pine needles.

Plain — Lacking in character, body and odoudflavour.

Plant, Aromatic — Plant bearing essential oilpossessing characteristic aroma.

aldehyde C1O.

I%trid — Unpleasant odour or flavour associated withproteolytic spoilage.

QQuality — An aspect, attribute, characteristic, orfundamental dimension of experience, which involvesvariation in kind rather in degree. The composite ofthose characteristics that differentiate among individualunits of a product and have significance in determiningthe degree of acceptability of that unit by the user. Anaesthetic standard for a product usually set byexperienced users. Conformity of a fragrance materialwith its olfactory, physical and chemical specificationsand conformity of its production and control with thebasic standards of good manufacturing practice.

Quenching— For a few materials that exhibitsensitization under normal conditions but in thepresence of certain other materials known as‘Quenching Agents’ the sensitization seems to besuppressed.

R

Rancid — Characteristic odour or taste common toold/auto-oxidized oil or fat.

Rectification — Method of separation of undesirablesubstances to upgrade or improve the quality ofmaterials achieved by fractional distillation.

Reference Sample — See “Standard”.

Pleasant — That which is agreeable, in harmony with Refractive Index — The ratio between the sine of the

one’s tastes or likings. angle of incidence and that of the angle of refractionwhen abeam of light of fixed wavelength passes from

Pomade — The refined and deodorized animal fat(s) the ~r into the substance. Measurements are usually

saturated with the volatile odoriferous oils present in made at 27°C.and exhaled from the flowers especially the rose andjasmine. This process is obsolete and no longer Refreshing — Odour impression which is pleasantly

followed. cooling and invigorating.

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IS 6597:2001

Relative Density— The ratio of the density of a material

at 27°Cto that of distilledwaterat 27°Cor4°C. Originally,it was known as specific gravity.

Reproductive Toxicity — Adverse effects on theprocess of reproduction that may occur from exposureto a substance. Such effects range from decreasedfertility to birth defects (Teratogenicity).

Residual Note (Dry-Out Note) — An odour effectexperienced by olfactory nerves on smelling a stripimpregnated with a fragrance material and exposed tothe atmosphere for a long period of time when the topor middle notes have disappeared.

Resin — Solid or semi-solid translucent exudation fromtrees or plants. These are soluble in organic solvents.

Resinoid — A semi-fluid or a solid material obtainedfrom a single resinous source of plant origin byextraction with a suitable solvent and is free from thesolvent used in the process.

Resinous — Connotes odours of gums exuded fromtrees particularly pines and other evergreen trees thathave gums and resins both in the exudation.

Rich — Odour characteristic possessing depth andfullness of body.

RIFM — Research Institute of Fragrance Materials,U.S.A.

Ripe/Ripely Fruity — Odour or flavour obtained fromor reminiscent of ripe fruit.

Rooty — Characteristic odour notes reminiscent of thefresh roots of a plant.

Rough — Characteristic perception associated withharshness/crudeness/ruggedness/coarseness/lack ofsophistication.

Rounded — A fragrance balanced to perfection andwhose first” whiff immediately suggests balance,smoothness and harmony.

Rubbery — Having an odour or flavour reminiscent ofrubber.

s

Sample — A specimen or aliquot presented forinspection.

Saponification Value — It is numerically equivalent tothe number of milligrams of potassium hydroxiderequired to neutralize the free acids liberated by thehydrolysis of the esters present in 1 g of the material. Itrepresents the sum of the acid value and ester value.

Saponification Value after Acetylation — It isnumerically equivalent to the number of milligrams ofpotassium hydroxide required to neutralize the free acid

and the acids liberated by the hydrolysis of the esterspresent in lg of the acetylated product.

Sappy — Characteristic fresh odour note reminiscentof the vital juice produced by the sapwood of a tree.

Scent — A characteristic odour, often subtle.

Scorched — Intensified cooked generally unpleasantodour or flavour and discoloration due to burntparticles.

Sensitizer — Any substance which is capable ofaffecting the senses abnormally and renders any partof the body sensitive to a high degree and susceptibleto pain.

Sensitization — Skin Sensitization or Allergic ContactDermatitis is similar in respect to irritation but generallythe reaction appears from 24 to 48 hours after exposureto the material. Unlike irritancy, often increases inintensity over 2 to 3 days after exposure to the materialhas ceased. It is the abnormal responsiveness to anallergen. Very rarely certain perfumery materials affectthe skin resulting in abnormal skin conditions likerashes, urticaria, irritation and such reactions.

Sensory — Pertaining to the action of the sense organs.

Sesquiterpene — A term denoting a hydrocarboncomposed of one and a half terpene units, a singleterpene unit being equal to two isoprene units.

Sesquiterpeneless Oil — An isolate obtained bysuitably removing the sesquiterpenes (C1~H2~)hydrocarbons from an essential oil.

Sharp — Connotes strong, penetrating and oftenpungent qualities giving an intense or painful, localizedreaction, for example, various acids and alcohols.

Sickly — Odour producing an unpleasant, disgusting/vomiting sensation.

Smell — To perceive by excitation of the olfactorynerve.

Smoke Point — It is a measure of a material’s stabilitywhen heated in contact with air. It is the temperature atwhich smoking is fmt detected in laboratory apparatusprotected from air drafts and provided with specialillumination. The temperature at which the materialsmokes freely is usually higher.

Smoky — Having a burnt odour or flavour. Odours ofa kind given by odoriferous woods or shoulderingleaves and twigs.

Smooth — A harmonious, balanced and roundedcharacter devoid of harshnesshoughness in odourlflavour and taste.

Sniff— To evaluate an odour by drawing air audiblyand abruptly through nose.

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Soapy — Odour or flavour that is reminiscent of thatproduced by soap.

Soft — Affecting the senses in a gentle way; devoid ofcoarseness, or like qualities offensive to smellhaste.

Volubility in Alcohol —See “Alcohol Volubility”.

Solventy — Odour reminiscent of common solventslike alcohol, acetone, hexardpetroleum ether, benzene,toluene, xylene, etc.

Sophisticated — An abstract creative interpretation.

Sour — The odour or taste sensation caused by acids.

Specific Gravity — See “Relative Density”.

Spectroscopy — It is the study of spectra, includingthe excitation of the spectrum, its visual or photographicobservation, and the precise determination of thewavelengths.

Spice Oleoresin — See “Oleoresin, Spice”.

Spicy — Odours characterized by pungency andsharpness that stimulates the senses of smell and taste,as experienced with products, perfumed or flavouredwith, containing, or characteristic of a spice or spicecomplex; aromatic; piquant; pungent.

Stale — Not fresh, vapid, or tasteless from age, suchas stale bread, stale beer, or stale non-fat milk powder.

Standard —A sample presented as a model orexample,the standard sample conforms to a specified level ordegree of quality.

Starchy — Resembling the aroma or flavour ormouthfeel of uncooked starch.

Steam Distillation —See “Distillation, Steam”.

Still Note — Characteristic unpleasant, burnt/cookedodour notes of the residual matter in the distillationstill, as a result of overheating during the end stages ofdistillation which sometimes disappear on ageing.

Stimulating — It is the ability of a material to stimulateor excite the olfactory sense.

Stimulus — That which excites a sense organ.

Stink — Negative hedonistic sensation(offensive).

Strength — The relative intensity of a fragranceimpression.

Subjective — Pertaining to individual experience.

Substantive4Substantivity —The odour property of amaterial which is durable, enduring and long-lastingon a substrate or surface.

Sub-Chronic Toxicity —See “Toxicity,Acute, Chronic,Sub-Chronic”.

IS 6597:2001

sultry — An ‘oppressive’ odour sensation as ifoverpowered by heat. In fine perfumery, this attributeis desirable one in the creations of fragrance for men.

Supercritieal Fluid Extraction (SFE) — A latesttechnological extraction process which utilizes theability of compressed gases, when used above theircritical temperatures, to act as solvents. Carbon dioxidegas which conforms to these requirements is used forthe extraction of natural products. The extract soobtained is called ‘Supercritical C02 Extract’ and theprocess is known as ‘Supercritical COZExtraction’. Theprocess enables the compounds to be fractionated orthe more soluble compounds can be concentratedthrough a series of temperature and pressure changes.The process has been used with spices and mushrooms.A similar. .operatlon using butane at subnormaltemperature is also successfully used for extraction ofdelicate plant aroma ingredients.

Sweet — A term which describes a rich fragrance withthe ambrosial characteristics of a sweet taste or apleasant odour which is smoother or softer.

Synthetic Fragrance FhwourMaterials- Man-madesingle aroma/flavour materials obtained by chemicalsynthesis/process/isolation from natural products.

T

Tabac/Tobacco — An odour note which is primarilypungent (arising from tobacco during drying, curingand casing processes) with alight touch of backgroundgreen odour notes/swee4 somewhat pungent, hay-likeand slightly green smell of tobacco pouch. These typeof odour notes help create men’s fragrances.

Taii Running — l%e last fraction of the distillateobtained in a distillation process.

‘hint — A general flavour or odour defect.

Tallowy — Having an odour or flavour defectsuggestive of tallow.

Tangy — An odour sensation resembling a sharp, tarttaste especially characteristic of peels of citrus fruits.

Tarry — Suggestive of the odour of tar, such as theodour of carvacrol.

Tart— Impression produced by sharp, biting/acidulousodour sensation.

Taste — Impression made by certain solublesubstances in the mouth. Salty, sour, sweet, and bitterare basic tastes.

Tenaeity/’Iknacious— The property of h odoriferoussubstance which has persistence and capable of beingperceived beyond a given length of time under specifiedclimatic conditions.

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IS 6597:2001

Teratogen — An agent that affects the genes in a cellraising the incidence of congenital malformations.

Teratogenic/Teratogenicity — The property of asubstance capable of changing the gene structureresulting in congenital malformations.

Terpeneless Oil — An isolate obtained by removingalmost all monoterpenes (CiOH1b)hydrocarbons froman essential oil.

Terpenic/Terpeny — Suggestive of the odour ofterpene hydrocarbons.

Thin — Lacking in body and richness, and evaporatingquickly strength, relative to odour/flavour.

Threshold — A statistically determined point on thestimulus scale at which occurs a transition in a seriesof sensations or judgments. Thresholds are of fourkinds:

a) The threshold of sensation, stimulus, stimulusthreshold, or absolute threshold, oftendesignated as RL, is that magnitude of stimulusat which a transition occurs from no sensation tosensation.

b) The difference threshold is the least amount ofchange of a given stimulus necessary to producea noticeable change in sensation. It is oftendesignated as the DL, and the interval or units asthe JND (just noticeable difference).

c) Recognition or identification threshold is thatmagnitude of stimulus necessary for correctidentification,

d) The terminal threshold is that magnitude of astimulus above which there is no increase in theperceived intensity of the appropriate quality forthe stimulus.

Tincture — A cold alcoholic extract of the soluble partof a natural fragrant material of plant origin, the solventbeing left in the extract as a diluent. A solution obtain~with the prolonged contact with alcohol. Animalproducts and some plant materials are usually treatedin this manner.

Tissue — Plant structure composed of cells.

Toilet Water — See “Cologne”.

Top Note —Initial iiagrance impression. The firstodourwhich is perceived when smelling a product. It usuallyconsists of the most volatile portion of a fragrancecomposition.

Toxicity — Adverse effect that occurs after a shortexposure of the material.

Toxicity, Acute, Chronic and Sub-Chronic

a) Acute Toxicity — Adverse effect that occursafter a short exposure, often with a single doseof the material. The common method forexpressing ‘acute toxicity’ is the LD 50, that is,the theoretical dose necessary to kill 50 percentof a population.

b) Chronic Toxicity— Adverse effect that involvesmost of the life of the test animal.

c) Sub-Chronic Toxicity — Adverse effect thatinvolves a significant fraction of the life of thetest animal.

Triangle Difference Testing, Method of — The testunit consists of three samples. All three are coded sothat they are unknown, but the examiner is told thattwo are alike and one is different. It is his task to pickthe sample which is different from the other two.

l’hrbid — Cloudy, muddy, unclear.

u

Ultraviolet Spectrophotometry — The technique ofultraviolet (UV) spectrophotometry is based on theprinciple that many molecules absorb ultraviolet lightand by scanning samples with UV radiation spectracan be obtained which are characteristic of theparticular molecules being scanned. Informationprovided by W spectroscopy is usually limited toshowing the presence or absence of an aryl group oran aliphatic chain containing conjugated double bondsand conjugated carbonyl groups.

Unbalanced — Olfactory impression or taste producedby excessive amounts of one constituent or another,causing odour disharmony.

Unctuous — Odour sensation conveying acharacteristic oily/greasy feeling.

Undertones — The subtle characteristics of thefragrance background.

Uniform — Not changing in odour/flavour character.

Use Test— A test aimed at eliciting from the consumerreactions to one or more products after a period of use.

v

Vacuum D~tillation — See “Distillation, Vacuum”.

Vacuum Distillation Residue — It is the percentage ofmaterial lefi behind undistilled when a known quantityof the material is distilled in vacuum at specifiedtemperature and pressure.

Vapour Pressure — The vapour pressure of asubstance is the pressure exerted by a vapour in

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IS 6597:2001

equilibrium with its solid or liquid at a particulartemperature.

Vegetable — Characteristic odours given by freshlysliced vegetables.

Velvety — Odour characteristic which is soft andsmooth, lacking harsh chemical notes.

Vinegary — Characteristic sharp, pungent odour orflavour reminiscent of vinegar. It is mainly due to theformation of acetic acid.

Viscous — Thick.

Volatile/Volatility — The physicalpropertyof a materialevaporating at room temperature when exposed toatmosphere. The property of being freely diffused inthe atmosphere.

w

Warm — Odour characteristic which is ‘stimulating,full-bodied, rich and possessing depth’.

Water Distillation — See “Distillation, Hydro”.

Waxy — Having an odour or flavour resembling that ofwax.

Whiffing — A short, quick, sniffing procedure.

White Flowers — Floral notes reminiscent of a bouquetof white flowers such as Jasmine, Tuberose, Lily,Gardenia, Hyacinth, etc.

Winey — Characteristic odour or flavour reminiscentof wine. It is mainly due to the formation of ethyl acetateand ethanol in large amounts.

Wintergreen — Characteristic ‘Medicated’ notereminiscent of Methyl Salicylate.

Woody/Woody Note — Odour or taste impressionsuggestive of aromatic woods or roots within thefragrance theme.

Woody Blend— See “Blend, Woody”.

Y

Yeasty — Resembling @at of yeast fermentation.

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IS 6597:2001

ANNEX A(Foreword)

COMMITTEE COMPOSITION

Natural and Synthetic Fragrance Materials Sectional Committee, PCD 18

Organization

Bush Boake Allen (India) Ltd, Mumbai

Camphor & Allied Products Ltd, Bareilly

Carishma Food Consultancy Services, New Delhi

Central Food Technological Research Institute, Mysore

Central Institute of Medicinal Aromatic Plants, Lucknow

Central Revenues Control Laboratory, New Delhi

Directorate of Marketing & Inspection, Faridabad

Essential Oil Association of India, New Delhi

Fragrances and Flavours Association of India, Mumbai

Fragrance & Flavours Development Centre, Kannauj

Forest Research Institute and Colleges, Dehradun

Gupta & Co Ltd, Delhi

Hindustan Lever Ltd, Mumbai

Indian Pharmacopoeia Committee (Ministry of Health& Family Welfare), New Delhi

Institute of Himalayan Bioresources Technology,Palampur (H. P.)

Karnataka Soaps and Detergents Ltd, Bangalore

Ministry of Industry, Government of India, New Delhi

National Bureau of Plant Genetic Resources, New Delhi

Nishant Aromas, Mumbai

Procter & Gamble India Ltd, Mumbai

Regional Research Laboratory, Itanagar

Som Extracts Ltd, Delhi

Synthite Industrial Chemicals, Cochin

The Development Commissioner Small Scale Industries,New Delhi

Ultra International Ltd, New Delhi

In personal Capacity (8E, Street E, SFS Flats MayapuriNew Delhi-110064)

BIS Directorate General

Representative(s)

DR G. S. RANADE(Chuinnan)

SHRIA. BEWOOR(Alternate)

DR A. P. SrnrmDR B. S. PANDE(Alternate)

DR J. S. PRGTHI

WG. CDR P, S. PRUTTU(Alternate)

DR N. KRJSHNAMGRTHY

DR K. M. APP.MAH(Alternate)

DRSUSHILKOWR

DR A. K. Smmi (Alternate)

‘IhEcHJmcHEhmTTHEDEPUTYCHJEFCHEMIST(Alternate)

DR G. R. BHATIA

SHRJS. PRASAD(Alternate)

PRmromrVICEPRESJDENT(Alternate)

PWsmENrVICEPSFSrDENT(Alternate)

SHRJK. N. DWIVEDI

DR ALOK LAHUU (Alternate)

StrruG. S. RAWAT

DR D. C. CHAUDHARI(Alternate)

SrrruSODHIRJAIN

SHIUSHIAMBEHARILAL (Alternate)

SHJUC. K. LAGOO

DR V. R. GADOIL(Alternate)

SHJUAsmvrMKGMARDR S. K. TALWAR (Alternate)

DRV. K. KAGL

SHRIS. S. REVADI

DR K. B. PATJL(Alternate)

.%u SHAISHKW

SHRIB. B. SHARMA(Alternate)

DRS. K. PAREEK

SHRJRAh4AKANrI+mLUK4

DR ARUNVISHWANA~

SMTSHWETAPURANDARE(Alternate)

DRR. K. MATHUR

SHRIS. C. VARSHNEV

SHRJSANJAYVARSHNEY(Alternate)

&rru@lXOE PAUL

SHRIS. R. SmGH

SHRID. P. Smrm (Alternate)

SHRISmrrK. SANOANERJASMTBHUVNANAOESHWARAN(Alternate)

DRM. L. MAHESWARI

SHIUANIAN KAR, Dkctor L%Head (pCD)[Representing Director General (E.z-oficio)]

Member-SecretarySHRJT. K.AIAMNAN

Joint Director (pCD), BIS

16

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Bureau of Indian Standards

BIS is a statutory institution established under the Bureau OJ Indian Standards Act, 1986 to promoteharmonious development of the activities of stardardization, marking and quality certification of goods andattending to connected matters in the country.

Copyright

BIS has the copyright of all its publications. No part of these publications may be reproduced in any formwithout the prior permission in writing of BIS. This does not preclude the free use, in the course of

implementing the standard, of necessary details, such as symbols and sizes, type or grade designations.Enquiries relating to copyright be addressed to the Director (Publication), BIS.

Review of Indian Standards

Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewed

periodically; a standard along with amendments is reaffirmed when such review indicates that no changes areneeded; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standardsshould ascertain that they are in possession of the latest amendments or edition by referring to the latest issueof ‘BIS Handbook’ and’ Standards: Monthly Additions’.

This Indian Standard has been developed from Dot: No. PCD 18( 1497).

Amendments Issued Since Publication

Amend No. Date of Issue Text Affected

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BUREAU OF INDIAN STANDARDS

Headquarters:

Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi 110002 Telegrams: ManaksansthaTelephones: 3230131,3233375,3239402 (Common to all offices)

Regional Offices: Telephone

Central : Manak Bhavan, 9 Bahadur Shah Zafar Marg 3237617,3233841NEW DELHI 110002

Eastern : 1/14 C.I.T. Scheme VII M, V.I.P. Road, KankurgachiCALCUTTA 700054

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Printedat Simco Printing Press, Delhi

I