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Dictionary of Flavors, 2nd Edition

Dictionary of Flavors, 2nd Edition

Dolf De Rovira Sr.

ISBN: 978-0-470-38484-8 February 2008 Wiley-Blackwell 736 Pages




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 include those used in food and beverages, tobacco flavorings, alcoholic beverages, and pet and animal foods. Comparative flavor chemistry is used to evaluate and describe homologous groups of similar chemical structures. Author and flavor chemist De Rovira has collated the G.R.A.S. ingredients into chemically similar groups, where those structural relationships would dictate flavor attribute similarities, allowing predictable aroma types that can be more easily recalled and developed. Coverage in the second edition is extended to include the many significant and recent changes in the fields of flavor chemistry, food technology, and regulatory. Definitions of many items are expanded and inclusion of new items is extensive.

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Introduction vii

Abbreviations ix

Dictionary of Flavors 3

Appendix I: List of Chemicals 707

Appendix II: List of Charts 709

Charts by numerical order 709

Charts by alphabetical order 715

Appendix III: List of Figures 721

?This book is actually endless and because of the spectrum of content, it is impossible to review in detail. All I can add is it must be on your desk, if you are in the food and pharmaceutical industries.? (Food and Beverage Reporter , July 2009)

  • Organic and other new regulatory updates

  • Nutraceutical and other healthy products

  • Recent disease and adulteration concerns

  • Genetically modified substances

  • Updated to the latest GRAS #23