Description
Book SynopsisThe third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.
Table of ContentsIntroduction vi
Non-Text and Numerical Abbreviations vii
Dictionary of Flavors 3
Flavor Ingredient and Miscellaneous Charts 325
Appendix I: Abbreviations and Acronyms (Regulatory Issues and Organizations) 574
Appendix II: Nutraceuticals Overview 579
Appendix III: List of Chemicals 608
Appendix IV: Natural Flavoring Complexes and other Miscellaneous Charts 610
Appendix V: List of Figures 618
References 620
