The dictionary of flavors : and general guide for those training in the art and science of flavor chemistry

Defines flavors used in foods, beverages(alcoholic and non-alcoholic), tobacco, and pet and animal foods. In addition to the descriptions of flavor chemicals and natural products there is also included perspectives from the fields of regulartory, sensory, chenistry, biology, pharmocology. The Dictionary will be useful to food scientists, flavor chemists and all those concerned with the flavo of foods and beverages. The "Dictionary of Flavors" defines flavors used in foods, beverages (alcoholic and non-alcoholic), tobacco, and pet and animal foods. Comparative flavor chemistry is a very useful tool in evaluating and describing homologous groups of similar chemical structures. Thus, the author has collected the GRAS (Generally Recognized As Safe) ingredients into chemically similar collections, where these structural relationships would dictate flavor attribute similarities. In this way, predictable aroma types can be more easily memorized. In addition to the descriptions of flavor chemicals and natural products, there is also included perspectives from the fields of regulatory, sensory, chemistry, biology, pharmacology, bacteriology, psychology, economics and marketing. In a field, where much of the knowledge is gained by experience, or handed down from mentor to apprentice, often times ideologies and concepts are very personal and empirical. Thus in regard to applications and characteristics, many comments reflect those of the author. At the same time, the reader is urged to reflect his or her own personality and input into interpretation and development of flavor applications. This "Dictionary" will be useful to food scientist, flavor chemists, food and beverage production personnel, management and marketing personnel, and all those concerned with the flavor of foods and beverages. Cover ......Page 1 01......Page 9 02......Page 64 03......Page 167 04......Page 213 05......Page 230 06......Page 262 07......Page 293 08......Page 305 09......Page 318 10......Page 332 11......Page 335 12......Page 341 13......Page 353 14......Page 374 15......Page 407 16......Page 415 17......Page 449 18......Page 451 19......Page 462 20......Page 507 21......Page 530 22......Page 535 23......Page 546 24......Page 550 Bibliography......Page 552 Provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psychology.