Sourcebook of Flavors / Edition 2 in Bloomington, MN

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 Flavoring and Fragrances * Flavor Manufacturing * 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 '