Fenaroli's Handbook of Flavor Ingredients, Sixth Edition
George A Burdock
Hardback 2159pp ISBN 9781420090772
- Updated and revised
- 200+ newly approved flavor ingredients
- Ingredient's safety standing with the Flavor and Extract Manufacturers' Association and/or the FDA
- Extensive and expanded information on aroma and taste thresholds
- The latest regulatory information on each flavor ingredient
- New discussion on botanical substances that serve as flavoring ingredients
Since publication of the first edition in 1971, Fenaroli's Handbook of Flavor Ingredients has remained
the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more
flavor ingredients and allied substances, including those conferred food additive status, substances generally
recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers
Association Expert Panel) and those substances having undergone GRAS Notification with the Food and
Drug Administration (FDA).
The fourth and fifth editions added more than 300 new entries and represented a total reorganization
and updating of the text, consistent with new data and regulations. This, the sixth edition, is likewise
expanded with over 200 new entries, including many botanicals and other natural substances. The
addition of botanicals is a response to an expanded readership with an interest in dietary supplements,
in which a number of flavoring botanicals serve a dual role.
For each entry, the handbook lists (where appropriate):
To find similar publications, click on a keyword below:
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.
: food ingredients
: food science