New Handbook of Synthesized Food Flavors

Author: Shu Hongfu
Publisher:
Publish Date: 2005-01-01
Features: This book includes twelve major categories of edible synthetic flavoring agents and other individual substances published by the authoritative organization for flavor and fragrance evaluation in the United States, FEMA, over nearly two decades. These categories are hydrocarbons, alcohols, phenols, ethers and oxygen-containing heterocyclic compounds, aldehydes, ketones, carbonyl compounds, acids, esters, lactones, sulfur- and nitrogen-containing compounds, and others. The book introduces relevant information such as the physicochemical specifications, aroma characteristics, taste characteristics, natural occurrence, application scope, and safe usage levels of these compounds. This book is suitable for flavor and fragrance researchers and developers, food additive researchers and technicians, as well as students and faculty in related fields.