Features:

• provides up-to-date information on the flavor industry and the role of the flavorist
• details the plant materials, oils, and organic chemicals used in flavorings
• discusses biotechnology for the production of flavoring materials
• up-to-date information and more tables and data

This completely updated second edition is the only comprehensive source of data on flavor, flavorings and the flavor industry.

Topics include flavor analysis; off-flavors in foods; natural flavoring materials; plant materials used in flavoring; essential oils; organic chemical used in flavorings and fragrances; flavor encapsulation; quality control; sensory analysis; food colorants; the safety of flavors; labeling regulations and international flavor legislation.

Source Book of Flavors 2nd Edition features a comprehensive list of flavoring ingredients classified as GRAS by FEMA.

Contents 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 flavorings and fragrances; Flavor manufacturing Part I. Flavor manufacturing Part II: 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. Index.

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