Dictionary of Flavors (eBook)

Dolf De Rovira (Autor)

eBook Download: EPUB

2017 | 3. Auflage
John Wiley & Sons (Verlag)
978-1-118-85644-4 (ISBN)

Infos

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.

Dolf DeRovira, Sr. 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.

Autor

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.

Inhalt

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

Textauszug

A

Abaisse –

A sheet of rolled out pastry.

A’ blanc –

Food that is cooked or partially cooked, but not browned.

Abbreviations and Acronyms –

See Appendix 1.

Absinthe –

An alcoholic beverage made from wormwood, having a characteristically astringent bitter flavor. Thujone, the active narcotic ingredient present in this beverage, was found to be responsible for toxic side effects. Upon this discovery, France banned the drink in 1915. See Artemesia – Wormwood, Bitter.

Absolute –

The alcoholic extract of a concrete, otherwise known as the absolute d’concrete. A concrete is the oil base extractive of a botanical, usually a floral, a herb, or a spice. Due to the cost of most absolutes, they usually are used at lower levels in flavors. Absolutes, therefore, are found in formulations where they lend themselves to fine nuances and backgrounds. It is also typical that these characteristics are not characterizing, but which contribute a differential nuance to the flavor blend. For listing, see under individual botanical listings. See Concrete, Extraction, Extract, Extrait, Extractant, Differential Ingredients.

Absolute Oil –

The subsequent steam distillation of the essential oil from an absolute. See Essential Oil, Absolute, Concrete.

Absolute Zero –

The lowest temperature possible, equivalent to 273 degrees below 0 °C.

Absorption –

Absorption is the process describing either:

1. A liquid or a solid taking in a gas in the form of aromas, or
2. A substance taking up energy in the form of heat, light, or X‐rays. See Adsorption.

Acacia Gum –

See Arabic Gum.

Acai (Euterpe Oleracea) –

The Acai Palm is a tall and slender plant whose clusters of new leaves are eaten as hearts of palm. This is also called the cabbage of the plant. It produces a very dark edible berry high in essential fatty acids (omega 3, 6, and 9 fatty acids) as well as high concentrations of anthocyanin, a phytochemical found in other dark berries that have antioxidant properties. It grows mainly in South America. The açai palm is related to Euterpe edulis juçara known for hearts of palm. Purported high levels of anthocyanins considered good for promoting health benefits as an antioxidant and is usually on the top ten list when people ask for a grouping of ‘superfruits’. See Chart 496 Acai, Superfruits. See LDL, Anthocyanins, Phytochemical, Palm, and Appendix 2 – Nutraceuticals Overview.

Acaricide –

A chemical that kills or controls mites or ticks. See Herbicide, Pesticide.

Accelerated Shelf‐Life Testing –

See Accelerated Storage Stability Testing.

Accelerated Storage Conditions –

Conditions such as moisture, temperature, light (usually ultraviolet), and atmosphere (usually oxygen) have a tendency to decrease the shelf life of a product. Accelerated storage conditions are designed to enhance, accelerate, and simulate changes that will occur at ambient conditions over a longer period of time. See Accelerated Storage Stability Testing, Ambient Conditions, Shelf Life.

Accelerated Storage Stability Testing –

A method by which a product is exposed to elevated temperatures simulating what would happen over longer periods on the shelf. This technique is usually conducted at ambient temperatures and conditions. Increased temperatures accelerate those chemical reactions which occur normally at lower rates at lower temperatures. A rule of thumb is for every increase in temperature of 10 °C, the reaction rate doubles. There are some exceptions to this rule, however, and reaction dynamics are not always linear. For example, some reactions do not take place until a certain threshold reaction temperature is reached. (Below this temperature, the action rate is insignificant.) Some general guidelines have been established as follows: A product kept 4 months at 100 °F is equivalent to 6 months at 70 °F. See Attribute Tests, Storage Stability, Shelf Life.

Acceptance –

A sensory term meaning the approval of or positive attitude toward a food or flavor or the state of being whereupon a substance is described as being within expected or desired parameters within a specified range. Acceptance can also be directly proportional to a rating on a Hedonic scale. See Hedonic (Rating) Scale, Attribute, Sensory Evaluation.

Acceptance Number –

Otherwise designated as the C factor, relating to the number of ‘out‐of‐specification’ data versus the ‘within specification’ data in a given study. See Sensory Evaluation.

Acceptance Quality Level –

See AQL.

Accord –

When two or more flavor substances are so finely balanced that they take on an aroma character unlike either of the individual substances. An example is a blend of citrus and spices with brown notes blended in such a way as to be reminiscent of a cola beverage. See Balance.

Acerola (Malpighia punicifolia L.) or Barbados Cherry and Wild Crapemyrtle –

See Appendix 2.

Acetaldehyde –

The second simplest of aliphatic aldehydes (formaldehyde, of course is the simplest) that is found in many natural flavor systems. Due to its extreme volatility, it is often an important, yet fleeting contributor toward the top note of many products, including the fresh juicy character of orange juice and other citrus juices, as well as many other fruits and vegetables. For this reason, a patented spray‐dried form is used in a popular orange‐type powdered drink mix. Acetaldehyde has been shown to have adverse feeding study data, and California has regulated its use it that state according to Proposition 65. See Aldehydes Aliphatic, Keto Aldehydes, and Cyclic Aldehydes; Juicy, Freshness.

Acetals –

Formed through the action of aldehydes and alcohols. Because solvents such as glycerine, alcohol, and propylene glycol contain a hydroxyl moiety, and as these solvents are used in most flavors, acetals are formed upon standing with most flavor systems. Acetals have very limited flavor use per se, as most acetals have little or no odor due to their higher molecular weight. Often acetals have off flavor like the floral character of benzaldehyde P.G. acetal, or the harsh flavor of valeraldehyde P.G. acetal. Acetals revert in slightly acid pH aqueous systems, so in most cases, when used in a final food product like an acidified food or beverage, acetals will revert back to the starting aldehyde. It is likely that the inclusion of acetals on the GRAS lists is not necessarily for their flavor characteristics, as they are not generally useful as such. However, the inclusion of chemicals and their acetals onto the GRAS list was more likely done preemptively. As a flavor sits, many reactions occur. Acetal formation is just one of these. At the time, a few companies’ regulatory departments felt that all of the myriad of acetals might have to be accounted for. As this line of thinking went on, many began to realize that an insurmountable task was at hand. When we age wine, do we need to consider all of the reactions that went into the aging process? The answer is obvious. This expanded concept has never come to fruition. See Glycerine, Propylene Glycol and Derivatives, Valeraldehyde, Benzaldehyde, Aqueous, Harsh, Floral, Beverage, Acid, Hydroxyl, Alcohol, Moiety, Dioxolanes, Dioxanes (Glyceryl Acetals), Hemiacetals, Ketals, Chart 2 – Acetals, and Figure 1.

Figure 1

Acetic –

The olfactory property in which a substance is reminiscent of acetic acid. See Descriptive Terminology, Acid, Fatty Acids.

Acetic Acid –

The volatile acid that is reminiscent of and the active ingredient of vinegar. It occurs in lower levels as a by‐product of fermentation. Acetic acid is found in cheese products, other dairy systems, ripened fruits, and many other natural flavor systems. Acetic acid is formed from the oxidation of the alcohol contained in spirits. Microorganisms such as Acetobacteria aceti are ones that could be responsible for this change. Before these microorganisms were identified, it was thought that the turning of alcohol to vinegar was due to contamination by a fly subsequently named a vinegar fly. Acetic acid is a classic example of an aroma compound that also affects a taste (by lowering the pH and adding a sour character). See Oxidation, Vinegar, Fermentation, Partitioning.

Acetoacetates –

Chart 3 – Acetoacetates are compound ketone‐containing esters. Some of them occur in nature (ethyl acetoacetate in baked products). They may have questionable stability in a finished flavor and have been observed to give off carbon dioxide upon standing in acidic conditions. See Ketones (Aliphatic), Stability, Keto and Hydroxy Esters, and Chart 3 – Acetoacetates.

Acetoin Acetyl Methyl Carbinol –

Although many claim it has a faint aroma and taste, it seems more likely that trace quantities of oxidized diacetyl are responsible for its apparent odor characteristics. It seems to have more of an effect on the trigeminal and taste receptors than...

Produkt-Details

• Erscheint lt. Verlag: 14.3.2017
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: alcohol flavoring • alcoholic beverage flavoring • allergenic compounds • animal flavoring • Aromastoffe • Aromastoffe, Riechstoffe, Kosmetika • Bacteriology • beverage flavoring • Chemical senses • Chemie • Chemistry • comparative flavor chemistry • Dictionary of Flavors • extract manufacturers • flavor attribute similarities • Flavor chemistry • flavor chemists • flavor guide • flavor ingredients • flavor manufacturers • flavor marketing • Flavor, Perfume & Cosmetic Science • flavor professionals • flavor psychology • flavors • Food Allergies • food aroma • food biology • Food chemistry • food flavor compounds • food flavoring • food industry • Food Ingredients • food ingredient systems • food intolerances • Food Management • Food Marketing • Food Marketing & Product Development • food product developers • food product development chefs • Food regulation • Food Safety • food sales • food science • Food Science & Technology • food senses • food technologists • Food Technology • Gras • G.R.A.S. • ingredients • international food regulation • Lebensmittelforschung u. -technologie • Lebensmittel-Vermarktung u. -Produktentwicklung • Lebensmittelzusatzstoffe • Natural Products • pet flavoring • pharmacology • research chefs • technical chefs • tobacco flavoring • Zusatzstoffe
• ISBN-10: 1-118-85644-9 / 1118856449
• ISBN-13: 978-1-118-85644-4 / 9781118856444