INTERNSHIP

REPORT
ON

Fragrance & Flavour

Development Centre,
9/7/2013
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

V.G. VAZE COLLEGE

Date of Submission: January 19, 2015

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
CONTENTS

No.
1.0

Page No.

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

9|Page

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, its 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:

Health and
Safety Policy

Commitment to prevent all accidents as all

risks & accidents are preventable.
Need to provide machinery & technology with
proven safety standards.

Environment
Policy

Follow standards of environmental safety.

Maintain environmental management systems
Assess environmental impact

Quality and
Consumer Safety
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.

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2.3 Business Model

Contract
Manufacturer

Company

Consumers

Marketing
Distributors

Consumers

2.4 Core Products / Services:

Fragrance
Creation

Agro Tech
Service

Flavour
Creation

Training &
Consultancy

Quality
Assessment

R&D
Service

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CHAPTER 3
A GLIMPSE OF OPERATION OF FFDC

Raw
Material
Extraction

Flavour &
Fragrance
Creation
Quality
Service
Major
Operations

Diagram of major departments

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.

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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

Tincture

Solvent
Extraction

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.

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Raw Material
Steam passes through raw
material

Steam
Condensed

Oil and water

separate

Essential Oil

Floral Water

Light Fresh and airy

Used in F & F

Steam Distillation lab process

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Solvent Extraction:
Raw Material
Mixed Together

Warmed

Solvent
Mixed with
Alcohol
Wax is separated,
leaving oil and alcohol

Heated

Alcohol
Evaporates
Absolute

Absolutes are
rich, full bodied
and sensual

Solvent Extraction Process

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Tinctures:
Raw Material

Solvent

Raw Material placed in Alcohol

Left to soak

Oil in Alcohol

Heated

Tinctures

Tinctures are rich,

full bodied and
sensual

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.

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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.

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