Food Flavorings Third Edition edited by P. R. Ashurst

Food Flavorings, which is written for scientists and technologists in the flavor and food industries, provides a comprehensive review of the natural sources of flavor ingredients and the formulation, manufacture and application of food flavorings.

The authors offer a wide spectrum of industrial experience.

Contents

Essential Oils: Introduction. The production of essential oils. Further processing of essential oils. The uses of essential oils. The composition of essential oils.
Oleoresins, tinctures and extracts: Introduction. Plant materials. Solvents. Tinctures. Oleoresins. Absolutes. Extraction with carbon dioxide as a solvent. Summary.
Fruit juices: Introduction. Fruit processing. Specialized fruit processing. Products and packaging. Product specifications. Volatile components of fruit juices. The use of fruit juices in flavorings. Summary.
Synthetic ingredients of food flavorings: General aspects. Synthetic flavor ingredients. Synthetic flavor ingredients and the future.
Quality control of flavorings and their raw materials: Introduction. Importance and complexity of quality control. Physico-cemical analysis. Biotechnology-based analysis. Microbiology analysis. Sensory analysis. Conclusions.
Beverage flavorings and their applications: Introduction. Categories of beverages. Types of flavorings for beverages. Methods of extraction, solubilization and concentration of flavorings. Beverages based on ginger. Formulation of beverages. Summary.
The flavoring of confectionery and bakery products: Introduction to confectionery flavorings. Basic confectionery types, recipes, inherent flavors. Flavors from ingredients. Flavors developed during processing. Selection of flavorings. Ingredients of bakery products. Bakery products. Bakery fillings. Summary of flavoring characteristics.
Savory flavors for snacks and crisps: Introduction. History of savory flavors for snacks and crisps (potato chips). Snacks. Basic recipes for crisps and snack savory flavors. Ingredients for savory flavors. Major raw materials and ingredients used in powder savory flavor blends. New developments and trends. Conclusion.
Thermal process flavorings: Introduction. History. The Maillard Reaction. Aromatic compounds from Precursors. Aroma components found in cooked foods. Components used to create a process flavor. Process techniques. Final flavor compounds. Applications of thermal flavors. Regulatory issues. The safety question. Conclusions. Appendix: International Organization of the Flavor Industry Guidelines for the Production and Labeling of Process Flavorings.
The development of dairy flavorings: Introduction. Milk and cream. Yogurt and fermented products. Butter. Cheese. Manufacturing considerations. Conclusion.
Flavor modifiers: Introduction. Monosodium Glutamate, Purine 5'-Ribonucleotides and related substances. Maltol and ethyl maltol. Furanones and cyclopentenolones. Vanillin and ethyl vanillin. Other flavor modifiers. Sodium chloride. Conclusions.
Flavorings for pharmaceutical products: Introduction. The choice of flavorings. Interactions between volatile flavoring substances and other constituents of the preparations. Cooperation between the pharmacist and the flavorist. Examples of flavorings for pharmaceutical products. Final remarks.
Tobacco flavorings and their application: Introduction. Definition of tobacco types. Types of flavor systems for tobacco products. Flavor system characteristics for specific tobacco products. New tobacco product developments and trends. Summary.
Appendix I: Composition of lemon and orange oils.
Appendix II: Botanical classification of fruits.
Index.