Fenaroli's Handbook of Flavor Ingredients, Fifth Edition

2192pp  ISBN 0849330343      £226.00

• Completely updated and revised
• More than 100 newly designated GRAS substances
• Expanded information on aroma and taste thresholds
• Up-to-date regulatory information
• Extensive sensory and organoleptic information
• Specifications from sources including the Food Chemicals Codex, the Flavor and Extract Manufacturers Association (FEMA), the Essential Oils Association, and more
• Information on the permitted use of the ingredient, including its use in drugs
• An emphasis on safety via the use of FDA data

The newest edition of an industry standard, Fenaroli's Handbook of Flavor Ingredients, Fifth Edition is the most comprehensive reference to flavor ingredients, providing easy access to an abundance of information on ingredients, regulatory issues, specifications, and more.

Updated to reflect the latest data, this fifth edition features over 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. It includes synonyms, international codes, sensory and organoleptic information, permitted uses of ingredients, international regulations, and more. The handbook is designed to be the most current resource on both GRAS and non-GRAS flavoring substances for flavor chemists, food scientists, food safety and quality control personnel, and professionals in the pharmaceutical, dietary supplement, and cosmetics industries.

For each entry, the handbook lists (where appropriate): Primary Name. Synonyms. CAS No. FEMA No. NAS No. EINECS No. EEC No. CoE No. JECFA No. Description. Sensory Thresholds. Molecular Structure. Empirical Formula/MW. Specifications. Natural Occurrence. Synthesis. Consumption. Food Functions. Regulations/Guidelines.