Sourcebook of Flavors

• The Flavor Industry. Flavor Analysis. Flavor Chemistry. Off-Flavors in Foods. Process Flavors. Biotechnology for the Production of Flavoring Materials. Natural Flavoring Materials. Plant Materials Used in Flavorings. Principle Essential Oils Used in Flavorings. Organic Chemicals Used in Flavoring and Fragrances. Flavor Manufacturing. Flavor Encapsulation. Flavoring Materials Contributing to Taste. Flavoring Ingredients Classified as GRAS by the Flavor Extract Manufacturers Association. Flavor Patents. The Flavorist. Quality Control in the Flavor Industry. Adulteration. Statistical Methods. Food Colorants. Sensory Analysis. The Safety of Flavorings. Labeling Regulation. International Flavor Legislation.

`...an essential reference for flavor chemists, and also highly recommended for food researchers and sensory scientists. Because it should retain its timely character for many years, the book is also appropriate for use as a graduate-level text.' Trends in Food Science and Technology `...a true reference book of flavor information...invaluable.' Inform