Dictionary of Flavors (eBook)

Sr. Dolf De Rovira (Autor)

eBook Download: PDF

2017 | 3. Auflage
Wiley (Verlag)
978-1-118-85643-7 (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.

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

Title Page 5
Copyright Page 6
Contents 7
Introduction 8
Non-Text and Numerical Abbreviations 9
Dictionary of Flavors 11
A 13
B 38
C 56
D 97
E 109
F 125
G 146
H 158
I 170
J 177
K 179
L 183
M 192
N 212
O 222
P 230
Q 255
R 257
S 267
T 298
U 316
V 318
W 326
X 331
Y 332
Z 334
Flavor Ingredient and Miscellaneous Charts 335
Appendix I: Abbreviations and Acronyms (Regulatory Issues and Organizations) 584
Appendix II: Nutraceuticals Overview 589
Appendix III: List of Chemicals 618
Appendix IV: Natural Flavoring Complexes and other Miscellaneous Charts 620
Appendix V: List of Figures 628
References 630
EULA 634

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: 1-118-85643-0 / 1118856430
• ISBN-13: 978-1-118-85643-7 / 9781118856437