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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.
List of contents
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
About the author
About the Author
Dolf De Rovira is President and CEO of Flavor Dynamics, Inc., South Plainfield, NJ. He is an active member and past president of the board of the Society of Flavor Chemists, past president of the Chemical Sources Association, a professional member of the Institute of Food Technologists, past board member of the National Association of Flavors and Food-Ingredient Systems (NAFFS), Chairman of the Education and Training Committee of the Flavor and Extracts Manufacturers Association, and past board member and past treasurer of the Research Chefs Foundation. He is also a founding board of trustee for the Flavor Heritage Society. He has a joint patent with the Monell Chemical Senses Center in Philadelphia, Pennsylvania, and is a guest lecturer at many venues including the Institute of Food Technologists, the Culinary Institute of America, Mercer County Community College, The Center for Professional Advancement, The Specialty Coffee Association of America, The Research Chefs Association and Rutgers University. As a successful flavor chemist, he has over 40 years' experience in flavors.
Summary
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.
