The Dictionary of Flavors: And General Guide for Those Training in the Art and Science of Flavor Chemistry - Hardcover

De Rovira Sr., Dolf

Hardcover

ISBN 10: 0917678478 ISBN 13: 9780917678479

Publisher: Wiley-Blackwell, 2005

Synopsis

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.

About this title

About the Author

Dolf De Rovira is a successful flavor chemist with over 25 years experience in flavors. In preparing this first Dictionary of Flavors, he has kept in mind that flavor creation is a field of scientific complexity, as well as creativity and challenge. He has, therefore, included information covering a wide number of product types, production methods and scientific disciplines in a practical and easy-to-understand format. Above all the author stresses the many areas that are useful to practicing flavorists or helpful in a creative-thought process.

From the Back Cover

The Dictionary of Flavors 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.

Flavors covered in this book include those used in food and beverages, tobacco flavorings, alcoholic beverages, 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 collated the GRAS ingredients into chemically similar groups, where those structural relationships would dictate flavor attributes similarities. In this way, predictable aroma types can be more easily recalled and developed.

From the Inside Flap

The Dictionary of Flavors 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.

Flavors covered in this book include those used in food and beverages, tobacco flavorings, alcoholic beverages, 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 collated the GRAS ingredients into chemically similar groups, where those structural relationships would dictate flavor attributes similarities. In this way, predictable aroma types can be more easily recalled and developed.

Edition details

• Publisher: Wiley-Blackwell
• Publication date: 2005
• Language: English
• ISBN 10: 0917678478
• ISBN 13: 9780917678479
• Binding: Hardcover
• Edition number: 1
• Number of pages: 548