Dolf De Rovira, Sr.

Dictionary of Flavors

s e c o n d e d i t i o n

Dolf D

e Rovira, Sr.

Dictionary of Flavors, Second Edition provides information on flavors, flavor chemistry, and natural products, which will serve as a practical reference for professionals in the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing, and psychology. Flavors covered include those used in food and beverages, tobacco flavorings, alcoholic beverages, and pet and animal foods. Comparative flavor chemistry is used to evaluate and describe homologous groups of similar chemical structures. Author and flavor chemist Dolf De Rovira, Sr. has collated the GRAS ingredients into chemically similar groups, where those structural relationships dictate flavor attribute similarities, allowing predictable aroma types that can be more easily recalled and developed. Coverage in the second edition is extended to include the many significant and recent changes in the fields of flavor chemistry, food technology, and regulations. Definitions of many items are expanded and inclusion of new items is extensive.

Unique areas featured are:

◆ Organic and other new regulatory updates◆ Nutraceutical and other healthy products◆ Recent disease and adulteration concerns◆ Genetically modified substances◆ Updated to the latest GRAS #23

This book will benefit a wide range of individuals who include, but are not limited to: flavor chemists and flavor chemist trainees; food product developers; food product development chefs, research chefs, and technical chefs; marketing, sales, and management personnel in the food industry; process engineers; QA/QC professionals; food technologists; purchasing personnel in consumer products companies that use flavors; regulatory and academic professionals involved with flavors.

Dolf De rovira, Sr. is president and CEO of Flavor Dynamics, Inc., South Plainfield, NJ. He is an active member and past president of the Society of Flavor Chemists, past president of the Chemical Sources Association, a professional member of the Institute of Food Technologists, past board member of the National Association of Flavors and Food-Ingredient Systems (NAFFS) and current board member of the Research Chefs Foundation. He is also a founding board of trustee for the Flavor Heritage Society. As a successful flavor chemist, he has over 35 years experience in flavors.

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Dictionary of Flavors

Second Edition

Dictionary of Flavors

Second Edition

Dolf De Rovira, Sr.

A John Wiley & Sons, Inc., Publication

Edition fi rst published 2008© 2008 Dolf De Rovira, Sr.

Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing program has been merged with Wiley’s global Sci-entifi c, Technical, and Medical business to form Wiley-Blackwell.

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or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering pro-fessional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought.

Library of Congress Cataloguing-in-Publication Data

De Rovira, Dolf A. Dictionary of fl avors / Dolf De Rovira, Sr. – 2nd ed. p. cm. Includes bibliographical references. ISBN 978-0-8138-2135-1 (alk. paper) 1. Flavoring essences–Dictionaries. 2. Food industry and trade–Dictionaries. I. Title.

TP418.D4 2008 664’.503–dc22 2008037822

A catalogue record for this book is available from the U.S. Library of Congress.

Set in 10 on 12 pt Palatino by SNP Best-set Typesetter Ltd., Hong KongPrinted in Singapore by Fabulous Printers Pte Ltd

1 2008

Contents

Introduction vii

Abbreviations ix

Dictionary of Flavors 3

Appendix I: List of Chemicals 707

Appendix II: List of Charts 709 Charts by numerical order 709 Charts by alphabetical order 715

Appendix III: List of Figures 721

v

Introduction

Oftentimes we have to stand back and take a bigger look at the world around us. It was this kind of an assessment that led me to the conclusion that so much has happened in the world of foods and fl avors in the last years since the publication of the fi rst edition that it was a given that a second edition was necessary. The following issues have come to the forefront: the blending of culinary arts and food science known as “culinologyTM,” the emergence of new diseases, the advent of nutraceuticals and the use of natural herbs and extracts in daily use, the proliferation of new G.R.A.S. chemicals with the coordination of the E.U. and U.S. positive lists, as well as many more issues. So it is with these issues in mind that this new edition was conceived, with many new charts, defi nitions, and graphics. In the hopes that the original concept of devising a book that would be the reference for those training in the art and science of fl avors or for those who would just like to know all that is involved with the creation of fl avors, this work continues to adhere to those goals. With many thanks to those who have been my mentors, my support and my friends, I dedicate this second edition of the Dictionary of Flavors.

vii

Abbreviations

Non-Alphabetic Symbols0 – Symbol meaning nil or no sensory stimulus)( – Symbol meaning threshold sensory stimulus

ix

Dictionary of Flavors

Second Edition

AAbaisse – A sheet of rolled out pastry.A’ blanc – Food that is cooked or partially

cooked, but not browned.Abbreviations and Acronyms – See Chart 1.Absinthe – An alcoholic beverage made from

wormwood, having a characteristically astringent bitter fl avor. Thujone, the active narcotic ingredient present in this bever-age, was found to be responsible for toxic side effects. Upon this discovery, France banned the drink in 1915. See Artemesia – Wormwood, Bitter.

Absolute – The alcoholic extract of a con-crete, otherwise known as the absolute d’concrete. A concrete is the oil base extrac-tive of a botanical, usually a fl oral, an herb, or a spice. Due to the cost of most abso-lutes, they usually are used at lower levels in fl avors. Absolutes, therefore, are found in formulations where they lend them-selves to fi ne nuances and backgrounds. It is also typical that these characteristics are not characterizing, but which contribute a differential nuance to the fl avor blend. For listing, see under individual bo-tanical listings. See Concrete, Extraction, Extract, Extrait, Extractant, Differential Ingredients.

Absolute Oil – The subsequent steam distil-lation of the essential oil from an absolute. See Essential Oil, Absolute, Concrete.

Absolute Zero – The lowest temperature possible, equivalent to 273 degrees below 0 C.

Absorption – Absorption is the process describing either:1. A liquid or a solid taking in a gas in the

form of aromas, or2. A substance taking up energy in the

form of heat, light, or X-rays. See Adsorption.

Acacia Gum – See Arabic Gum.Acai (Euterpe Oleracea) – The Acai Palm is

a tall and slender plant whose clusters of new leaves are eaten as hearts of palm. This is also called the cabbage of the plant. It produces a very dark edible berry high in essential fatty acids (omega 3, 6, and 9 fatty acids) as well as high concentrations of anthocyanin, a phytochemical found in other dark berries that have antioxidant properties. It grows mainly in South America. See LDL, Anthocyanins, Phyto-chemical, Palm, and Chart 2, Nutraceu-ticals Overview.

Acaricide – A chemical that kills or controls mites or ticks. See Herbicide, Pesticide.

Accelerated Shelf-Life Testing – See Accel-erated Storage Stability Testing.

Accelerated Storage Conditions – Condi-tions such as moisture, temperature, light (usually ultraviolet), and atmosphere (usually oxygen) have a tendency to decrease the shelf life of a product. Accel-erated storage conditions are designed to enhance, accelerate, and simulate changes that will occur at ambient conditions over a longer period of time. See Accelerated

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Chart 1 Abbreviations and Acronyms (Regulatory Issues and Organizations)

AACC American Association of Cereal ChemistsADS Association for Dressings and SaucesAEDA Aroma Extract Dilution AnalysisAFJC American Fresh Fruit Juice CouncilAIB American Institute of BakingAMI American Meat InstituteANFA Australian and New Zealand Food AuthorityANPR Advanced Notice of Proposed RulemakingAOAC Association of Offi cial Analytical ChemistsAOCS American Oil Chemists SocietyAQL Acceptance Quality LevelASLT Accelerated Shelf Life Test(ing)ASTA American Spice Trade AssociationASTM American Society for Testing MaterialsBATF (now TTB) Bureau of Alcohol, Tobacco and FirearmsCA Chemical AbstractsCAA Clean Air ActCAIR Comprehensive Assessment Information RuleCARU Children’s Advertising Review UnitCAS Chemical Abstracts ServiceCASRN Chemical Abstracts Service Registry NumberCBI Confi dential Business InformationCCS Certifi ed Culinary ScientistCE (COE) Council of EuropeCEPA Canadian Environmental Protection ActCFIA Canadian Food Inspection AgencyCFR Code of Federal RegulationscGMP Current Good Manufacturing PracticescGMP Cyclic Guanosine MonoPhosphate CJD Creutzfeldt-Jakob DiseaseCMA Chocolate Manufacturers’ Association of the USACOLIPA Cosmetics Association of Europe – Council of EuropeCOSTHA Conference on Transportation of Hazadous Materials – Council of

EuropeCRA Corn Refi ner’s AssociationCRC Certifi ed Research ChefCWC Chemical Weapons ConventionDEPE (New Jersey) Department of Environmental ProtectionDFISA Dairy and Food Industries Supplier Association (Now IAFIS)DISCUS Distilled Spirits Council of the United StatesDOC Discrete Organic ChemicalsDOT Department of TransportationDPCC Discharge Prevention, Containment and CountermeasureDSA Dietary Supplement Act (of DSHEA) (nutraceuticals)DCP DichloropropanolDSHEA Dietary Supplement Health and Education ActDSL Domestic Substances ListEC European CommunityEFFA European Flavor and Fragrance AssociationEFSA European Food Safety Authority

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