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Dictionary of Flavors, 3rd Edition

Dictionary of Flavors, 3rd Edition

Dolf De Rovira Sr.

ISBN: 978-1-118-85641-3

May 2017, Wiley-Blackwell

632 pages


The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.

Introduction vi

Non-Text and Numerical Abbreviations vii

Dictionary of Flavors 3

Flavor Ingredient and Miscellaneous Charts 325

Appendix I: Abbreviations and Acronyms (Regulatory Issues and Organizations) 574

Appendix II: Nutraceuticals Overview 579

Appendix III: List of Chemicals 608

Appendix IV: Natural Flavoring Complexes and other Miscellaneous Charts 610

Appendix V: List of Figures 618

References 620