9/7/2013

V.G. VAZE COLLEGE

INTERNSHIP REPORT

ON

Fragrance & Flavour Development Centre,

Kannuaj

Prepared By:

Mahmud Murtofa Salekin

Roll – 926

Internship Period: 18th December, 2014 – 16th January, 2015

Post Graduate Diploma in Perfumery & Cosmetics Management

Prepared For:

Mrs. Anuya Sane

PGDPCM Department

Date of Submission: January 19, 2015

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LETTER OF TRANSMITTAL

January, 2015

Mrs. Anuya Sane

Post Graduate Diploma in Perfumery & Cosmetics Management

V.G. Vaze College.

Dear Madam;

This is to inform you that I have completed the internship report titled Fragrance &

Flavour Development Centre, Kannuaj which has been prepared as a requirement

for the completion of the PGDPCM Program in V.G. Vaze College.

While working on the report, I have tried to follow each and every guideline that you

had advised. It has been a very enlightening experience to work in this new venture

and I have thoroughly enjoyed my internship period at FFDC. All personnel of FFDC

has also extended their cooperation whenever required.

Sincerely Yours,

Mahmud Murtofa Salekin

Roll - 926

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Acknowledgment

I would first like to thank my faculty advisor Mrs. Anuya Joshi of PGDPCM

department of V.G. Vaze College, to inspire eme for my internship program at FFDC.

Next I would like to thank Mr. Shakti Vinay Shukla, Principal Director of FFDC for

guiding me during my internship.

This study required voluminous primary information which I could not have collected

properly in time without the help of Mr. Sh. Gyanendra Singh, Mr. Vilas, Mr. Rafique

and all the persons in Plant & Quality department also deserves my heartfelt thanks

for their cooperation in helping me understand, participate, and perhaps preparing my

report.

Lastly, I would like to thank Mr. Shakti Vinay Shukla, director of FFDC to give the

opportunity to work in a healthy environment. Besides that, thanks to Mr. Sudhir and

Mr. Manoj for continuous support during internship. Without their sustained support

such an exhaustive study would not have been possible.

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TABLE OF CONTENTS

No. CONTENTS Page No.

1.0 CHAPTER 1

1.1 Introduction of the Report 10

1.2 Objective of the Report 10

1.3 Methodology 10

1.4 Limitations 11

2.0 CHAPTER 2 12-14

2.1 Back Ground of the Organization 12

2.2 Beliefs & Policies 13

2.3 Business Models 14

2.4 Core Products 14

Chapter 3

3.0 A Glimpse of operation of Aero Pharma

3.1 Raw Material Extraction 15

3.2 QC Analysis Department 16-18

3.3 Flavor and Fragrance Creation 19 -21

Chapter 4

4.0 General Finding 22

CHAPTER 5

5.0 Recommendation 22

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Chapter 6

6.0 Conclusion 23

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CHAPTER 1

1.1 Introduction of the Report

I have worked mainly under the Fragrance & Flavour Creation Department of FFDC

from 16th

December, 2014 – 16th

January, 2015 . My internship program is an

educational requirement of PGDPCM Program under an assigned faculty of PGDPCM

department, V.G. Vaze College, which is a professional degree. PGDPCM students

have to do an internship program as a practical orientation to the workplace where

he/she can amalgamate the traditional hypothetical knowledge with practical work

experience.

1.2 Objectives of the Report

Broad Objectives

� To utilize the experiences gathered during the internship

� To observe the activities and formulation process.

� To formulate different types of fragrance & flavour by trial and error method.

Specific Objectives

� To demonstrate different aspects of the organization.

� The operation and function of FFDC

� To present my observation of different and new raw materials

� To draw a picture about the working procedure in a professional manner.

1.3 Methodology

The data needed to prepare this report has been collected from both primary and

secondary sources.

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Primary Data Source: Primary data has been collected through unstructured personal

interviews and discussions with officials from FFDC all Department.

Secondary Data Source: The secondary data have been collected through FFDC

official website.

1.4 Limitations

While doing the internship program, I faced some obstacles. These are given

below:-

Internship report is one kind of research work. Research work requires

enormous time and effort. But the time provide for Internship is not enough.

As my working division is fragrance and flavour creation dept, it’s prohibited

to disclose some information. This affects the quality of the report.

Lack of experience of this type project is one of the main constraints of the

study

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Chapter-2

2.1 Back Ground of the Organization

Fragrance & Flavour Development Centre (FFDC) has been set-up in the year 1991

by Government of India (MSME-DO) with the assistance of UNDP / UNIDO and

Government of Uttar Pradesh.

FFDC aims to serve as an interface between essential oil, fragrance and flavour

industry and the R & D institutions both in the field of Agro Technology and chemical

technology. Main objective of the centre is to serve, sustain and upgrade the status of

farmers and industry engaged in the aromatic cultivation and its processing, so as to

make them both in local and global market.

FACILITIES OF FFDC:

Supply of planting materials/seeds.

Production/Processing Facilities on Jobwork/Loan Basis.

Quality Assurance & Analytical Services.

Creation of Fragrances & Flavours for various end uses.

Application of Fragrances in end-products.

Sale of Essential Oils and its Fractions resultant to development & training.

Training in various disciplines of essential oil and perfumery industry.

Field Surveys and Feasibility Studies.

Consultancy Services.

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2.2 Beliefs & Policies:

FFDC strongly believes that the work environment should be conducive to the

workmen, the surroundings and the local regulations.

FFDC has in place policies that guide each and every employee to work safely in an

environment friendly manner and keep the interests and safety of the consumer in

mind. Besides having in house Safety and GMP Manager, its plants are regularly

audited for Plant and Workers’ Safety, Consumer Safety etc and have consistently

scored well. This is apart from the statutory audits carried out by the respective local

government audit teams.

FFDC belief in the following policies:

• Commitment to prevent all accidents as all risks & accidents are preventable.

• Need to provide machinery & technology with proven safety standards.

Health and Safety Policy

• Follow standards of environmental safety.

• Maintain environmental management systems

• Assess environmental impact

Environment Policy

• Define and set standards

• Record and monitor methodically every stage of operation.

• Take corrective actions if any quality issue arises of product at any stage.

Quality and Consumer Safety

Policy

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2.3 Business Model

2.4 Core Products / Services:

Contract Manufacturer

Company Consumers

Marketing Distributors

Consumers

Fragrance Creation

Flavour Creation

Quality Assessment

Agro Tech Service

Training & Consultancy

R & D Service

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CHAPTER 3

A GLIMPSE OF OPERATION OF FFDC

The above departments are the major departments of FFDC. Besides that, the

Accounts department also which plays a very big role in paying the suppliers, staffs

and collect money from the distributors. Then training department also plays a major

role here.

Major Operations

Raw Material

Extraction

Flavour & Fragrance Creation

Quality Service

Diagram of major departments

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3.1 Raw Material Extraction:

In FFDC raw materials of perfumery and flavours are extracted by using the following

methods:

Steam Distillation:

In the steam distillation process, the structure of the material being processed has to

be taken into account to ensure the oils can be removed easily during the process; for

example, mosses are generally softened by spraying them with water, woods are often

finely grated, seeds crushed, where as leaves and flowers need no preparations as the

cells containing the oils are thin walled and the oils can be removed very easily.

Steam Distillation

Solvent Extraction

Tincture

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Raw Material

Steam

Steam passes through raw

material

Condensed

Oil and water

separate

Essential Oil

Light Fresh and airy

Floral Water

Used in F & F

Steam Distillation lab process

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Solvent Extraction:

Raw Material

Solvent

Mixed Together Warmed

Heated

Alcohol

Evaporates

Absolute

Absolutes are

rich, full bodied

and sensual

Mixed with

Alcohol

Wax is separated,

leaving oil and alcohol

Solvent Extraction Process

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Tinctures:

A tincture is where a raw material is placed in alcohol and left to macerate. It was the

process used for the animal notes and is still used for materials like vanilla. All that is

needed is alcohol, the raw material and patience, as the oils contained in the raw

material will eventually seep into the alcohol and scent it.

Naturally occurring excretions from trees-known as gum resins, such as myrrh,

benzoin, as frankincense- were traditionally treated by placing them in alcohol to form

tinctures but, today, they are often treated with solvents.

Raw Material Solvent

Raw Material placed in Alcohol

Left to soak

Oil in Alcohol

Heated

Tinctures

Tinctures are rich,

full bodied and

sensual

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3.2 Quality Assessment:

The FFDC provides quality testing and analysis services on each and every aspects of

quality assessment and standardization.

Setting of a quality assessment laboratory for essential oils and aroma

chemicals including designing of the lab, identification of chemicals,

glasswares, instruments and standards required for the lab.

Consultancy for the specific criteria like development of specific test for

particular problem.

Consultancy services to decide the priority of items on different reports.

Consultancy Services for the stock verification and assessment of their quality

Consultancy Services for testing of Quality Assessment lab and analysis of

essential oils and aromatic chemicals.

In the Quality lab, the following parameters are assessed by FFDC for essential

oils:

1. Optical rotation

2. Specific gravity

3. Refractive Index

4. Solubility

5. P.E.G (TLC Method)

6. Free Alcohol calculative as Santalyl content by Mass %

7. Ester value

8. Ester content

9. GLC

10. PH

11. Hydro distillation (lab scale)

12. Solvent extraction (lab scale)

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Example:

STANDARDIZATION OF SANDALWOOD OIL:

1) Color and Appearance:

i) Nearly colors to golden yellow

ii) Some what viscous liquid

2. Odor: Pleasant, sweet and woody

3. Specific gravity @27 Degree Celcius: 0.9635 – 0.97757

4. Refractive Index @27 Degree Celcius: 1.500 – 1.5070

5. Optical Rotation: (-15) to (-20)

6. Esters, calculated as Santalyl acetate percent by Mass (Min): 7

7. Free alcohols calculated as Santalol content percent by Mass (Min): 90

8. Solubility in 70% Alcohol @27 Degree Celcius: up to 5 volume

9. Steam distillation residue for 10th

, percent by Mass, Max: 5

10. Major Chemical constituents by GLC Analysis:

a) Alpha – Santalol percent: 41% - 55%

b) Beta – Santalol percent: 16%-24%

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Instruments for Quality Testing:

1. SOLVENT APPARATUS:

Flask capacity: 1 Liter

Extraction: 200 ML

Purpose: Extraction of materials using solvent

2. CLEVENGER APPARATUS:

Flask capacity: 5 Liter

Purpose: Extraction of oil by hydro distillation method

3. DEAN STARK APPARATUS:

Flask capacity: 1 Liter

Purpose: Separation of water from solvent material mixture

4. ROTARY EVAPORATE:

Flask capacity: 1 Liter

Purpose: Separation of solvent from solvent material mixture

5. TRIPLE DISTILLATION

Flask capacity: 5 Liters / Hour

Purpose: Preparation of triple distillation waters

6. WATER DISTILLATION ASSEMBLY:

Flask capacity: 4 Liters / Hour

Purpose: Preparation of distilled water

7. WATER BATH

Purpose: Safonication ester value and ester get acetilation

8. TINTOMETER

Purpose: Determination of color value

9. HOT PLATE:

Purpose: Acetilation

10. POLARIMETER:

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Type: RSP-4

Wave length: 589 nm

Purpose: Determination of optical rotation of essential oils and aroma

chemicals

11. PH SYSTEM:

Model: pH 500

pH Range: 0 - 14

Purpose: Determination of pH value of floral water

12.REFRACTOMETER:

Model No: RSR 2

Range: 1.3 – 1.7

Purpose: Determination of refractive Index of essential oil

13.TLC Apparatus & TLC Kit

TLC plate with stand

Solvent sprayer chamber

Sprayer

Spreading device

Spreading template

Purpose: Detection of adulteration in essential oil

14. GC-MS: (GAS CHROMATOGRAPHY- MASS SPECTROMETRY)

Column: Capillary (HP-5) 30m X0.20mmX0.25mm

Detector: MSD

Purpose: Analysis and identification of various types of compound including

essential oils, aroma chemicals, flavor & fragrance.

15.GLC (GAS LIQUID CHROMATOGRAPHY):

Purpose: Analysis and identification of various types of compound including

essential oils, aroma chemicals, flavor & fragrance.

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3.3 Flavor and Fragrance Creation:

I have developed the following flavor and fragrance:

1. Strawberry flavor

2. Rose flavor

3. Banana flavor

4. Almond flavor

5. Vanilla flavor

6. Pineapple flavor

7. Rose Fragrance

8. Jasmin Fragrance

9. Lilac Fragrance

10. Lavender Fragrance

11. Lily of the Valley (Muguet)

12. Eau De Cologne

13. Carnation Fragrance

14. Fougere Fragrance

15. Lily Fragrance

16. Chypre Fragrance

FORMULATIONS:

1. STRAWBERRY FLAVOR

Aldehyde C-16

Aldehyde C-14

Aldehyde C-20

Geraniol

Citronellol

Ethyl Butyrate

Phenyl Ethyl

Propionate

Alpha Ionone

Maltol 10%, PG

Vanillin

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2. ROSE FLAVOR

Phenyl Ethyl

Alcohol

Geraniol

Citronellol

Phenyl Ethyl

Acetate

Rose Oil Can be

used (1% Sol, PG)

3.BANANA FLAVOR

Iso Amyl Acetate

Amyl Butyrate

Benzyl Acetate

Benzyl Propionate

Ethyl Butyrate

Vanillin

Ethyl Vanillin

(10% Sol, PG)

Ethyl Maltol (1%

Sol, PG)

4.ALMOND FLAVOR

Benzaldehyde

(10% Sol, PG)

Benzyl Alcohol

Vanillin

PEA

5.VANILLA FLAVOR

Vanillin (10% Sol,

PG)

Ethyl Vanillin

(10% Sol, PG)

Maltol (1% Sol,

PG)

Benzyl Benzoate

Amyl Acetate

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6.PINEAPPLE FLAVOR

Allyl Caproate

Ethyl Heptanoate

Amyl Butyrate

Amyl Propionate

Butyl Butyrate

Butyl Butryl

Acetate

Vanillin (10%

Sol,PG)

Maltol (1% Sol,

PG)

Amyl Acetate

Phenyl Ethyl

Acetate

Ethyl Iso

Valerinate

Ethyl Pelargonate

Ethyl Maltol (1%

Sol,PG)

7.ROSE FRAGRANCE

Phenyl Ethyl

Alcohol

Citronellol

Geraniol

Di Phenyl Oxide

(DPO)

Benzophenone

Rose Crystal

Galaxolide

Rose Oxide

8.JASMIN FRAGRANCE

Benzyl Acetate

Alpha Amyl

Cinnamic

Aldehyde

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Hexyl Cinnamic

Aldehyde

Yara Yara

Hedione

Coumarine

Lilial

Civet

Phenyl Acetic acid

Vanillin

Viridine / PADMA

Aldehyde C-16

Methyl

Anthranilate

Benzyl Alcohol

9.LILAC FRAGRANCE

Rose Fragrance

Jasmin Fragrance

Terpineol

10.LAVDENDER FRAGRANCE

Linalool

Linalyl Acetate

Terpineol

Terpineol Acetate

Galaxolide

Exaltolide

Sandella

Oakmoss

Camphor

Pine Oil

Citronellol

11.LILY OF THE VALLEY FRAGRANCE

Benzyl Acetate

Cinnamic Alcohol

Hydroxycitronellal

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Musk Ambrette

Phenyl Ethyl Alcohol

Terpineol

Ylang Ylang

Aldehyde C-16

Aldehyde C-20

12.CARNATION FRAGRANCE

Benzyl Acetate

Benzyl Benzoate

Eugenol

PEA

Benzyl Salicylate

Methyl Salicylate

Lilial

Lyral

Hydroxycitronellal

Exaltolide

Galaxolide

Patchouli

Clove Oil

Cinnamic Alcohol

Hedione

13. EAU DE COLOGNE FRAGRANCE

Lavender

D.H.M

Aldehyde C-12

(MNA)

Aldehyde C-10

Aldehyde C-16

Exaltolide

Galaxtolide

Patchouly

Citral

Petitgrain

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14. FOUGERE FRAGRANCE

Lavdender

Geranium Oil

Coumarin

Hedione

Lyral

SMC

Vetivert

Woodytol

Patchouli

Resinoid Benzoin

Resinoid

Labdanum

Linalool

Viridine / Padma

Rhodinol

15. LILY FRAGRANCE

Rose (Formula C)

Jasmin (Formula D)

Lilial

Lyral

Hydroxycitronellal

SMC

Patchouly

Galaxolide

Exaltolide

Aldehyde C-16

Woodytol

Ylang Ylang

Cyclamen Aldehyde

Ionone Alpha

Benzyl Acetate

Linalool

Citronellyl Formate

Rhodinol

Heliotropin

Cinnamic Alcohol

Eugenol

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16. CHYPRE FRAGRANCE

Benzyl Acetate

PEA

Bergamot

Ylang Ylang

Jasm

Rose

Civet

Coumarin

Labdanum

Musk Ambrette

Oakmoss

Patchouli

SMC

Vanillin

17. PAN MASALA FLAVOR

Bergamot

Clove Oil

Geranium Oil

Lavender

Camphor

Orange Oil

Rose (Formula C)

Vanillin

Patchouly

Saffranal

Cardamon Oil

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CHAPTER 4

5.0 General Finding

This internship helped me a lot to know about the recent scenario of the flavor

and fragrance industry of India. I have got knowledge about essential oils,

quality assessment and fragrance and flavor creation. By researching, i have got

to know about the challenges that company faces during the period & also learnt

what steps took to mitigate the challenges.

Chapter 5

RECOMMENDATION

After going through the above project work FFDC, I, found, FFDC is trying to help

the flavor and fragrance industry by training unskilled people and help to grab all the

opportunities to be successful in India flavor and fragrance industry. But considering

the present scenario, I would like to draw their attention over some of the following

facts.

Lack of Human Resources.

Management should be more organized.

Should minimize paper work

Focus more on R&D

Library should be more organized, rich with updated books and articles.

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Chapter 6

CONCLUSION

FFDC is playing a huge as a Government oraganization in India. I was always

interested to know about the essential oils, distillation process, quality control etc of

the company. So it was a great opportunity for me to work at FFDC as an intern. After

1 month of my Internship, I have got to know many facts about manufacturing &

formulation, technical process which were like a hidden treasure for me. In this report,

I tried to describe the all departments functions of FFDC.