High resolution infrared spectra in the region from 4000 to 300 cm−1 (2.5–33 μm) are presented for 99 fragrance and flavor compounds. These compounds were isolated from commercial and natural sources and were purified by preparative gas-liquid chromatography. Nuclear magnetic resonance analysis was utilized in many cases for verification of structure. The 4 strongest infrared bands in the 1100–300 cm−1 region are also tabulated.
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