als of Natural Origin, first published in 1960, is the classic, authoritative reference for a vast array of natural products used in perfumes, scents, flavorings, foods, and medicine throughout the world. Part One defines and describes processing methods used to extract or refine the products into usable form; Part Two includes more than 500 monographs on the natural raw materials used to produce perfumes, flavorings, etc. Appendices include a classification of important materials by their scent, and worldwide production figures for major products. Fully indexed, the book also includes 62 pages of photographs, making this one of the standard reference works on natural materials for perfumers, flavor chemists, and anyone wanting more information on these products. From the book's Preface: "Perfume and Flavor Materials of Natural Origin contains practical descriptions of available materials, their origin, production and processing, appearance, odor and flavor type, evaluation, application and availability with brief notes on their main constituents, replacements and most common adulterants.