Dictionary of Flavors

The 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.

Introduction 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