Table Of ContentAVI SOURCEBOOK AND HANDBOOK SERIES
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Source Book
of Flavors
FOOD TECHNOLOGY AND FOOD SCIENCE SERIES
VOLUME1 ENCYCLOPEDIA OF FOOD ENGINEERING by Hall, Farrall and Rippen
An A-to-Z important collection of technical data relative to the application of modern engineering to the
food processing industry. The great array of information now available industry-wise makes it difficult for
an engineer working in the food industry to have at his fingertips the latest information needed for: plant
design, layout, operation. Subjects included have been selected on the basis of usage in the field.
VOLUME2 ENCYCLOPEDIA OF FOOD TECHNOLOGY by Johnson and Peterson
A detailed A-to-Z compilation of data covering the technology of subjects ranging through agriculture,
chemistry, microbiology, quality control, processing and preservation, crops and animal products, nutrition,
nutritional labeling, ecology of wastes, and many more. This 995-page work covering 275 subjects con-
tributed by 235 food scientists is a singular “first” for its vast coverage of important, pertinent data.
VOLUME3 ENCYCLOPEDIA OF FOOD SCIENCE by Peterson and Johnson
Editors of this volume for food scientists took up where they were compelled to leave off in Volume 2 of the
Series. The terms “food technology” and “food science” cannot be differentiated precisely, so this encyclope-
dia complements subjects covered in the previous volume with an enlargement of scope of subjects covered.
This work is a 1000-page volume contributed by 275 scientists eminent in various food science disciplines.
FOOD PRODUCTS FORMULARY SERIES
VOLUME1 MEATS, POULTRY, FISH AND SHELLFISH by Komarik, Tressler and Long
Detailed formulas for (1) making pork, lamb, veal and beef products, (2) preparation of a great variety of
products from cured meats, (3) preparation of a vast assortment of prepared foods from poultry, fish, and
shellfish.
VOLUME2 CEREALS, BAKED GOODS, DAIRY AND EGG PRODUCTS by Tressler and Sultan
Detailed formulas from 70 leading ingredient manufacturers for making over 700 cereal, baked goods, dairy
and egg products including frozen desserts.
VOLUME3 FRUIT, VEGETABLE AND NUT PRODUCTS by Tressler and Woodroof
Detailed formulas for making a large number of commercial and institutional food products from the
important fruit, vegetable and nut products (includes various sauces).
SOURCE BOOK AND HANDBOOK SERIES
VOLUME1 SOURCE BOOK FOR FOOD SCIENTISTS by Ockerman
Never before have so much current data and relevant facts been accumulated in a single volume in the field
of food science and technology. Dr. Ockerman makes available, in this unique and invaluable reference work,
a data bank of pertinent information painstakingly amassed over a period of many years. It is organized in
two easy-to-use parts: The first half of these 936 pages contains A to Z dictionary-type descriptions of food,
chemical terms, food properties, food uses and much more. The second half is literally a handbook of A to Z
data on composition and properties of foods, condensed in large part in easy-to-use tabular form, which gives
a broad base of usable information. .
Source Book
of
Flavors
HENRY B. HEATH, M.B.E., B. Pharm, M.F.C., F.P.S., F.LF.S.T.
Bush Boake Allen,
A Division of Albright & Wilson, Ltd.
London, England
THE AVI PUBLISHING COMPANY, INC.
Westport, Connecticut, U.S.A.
REF
664.5,H351s
Heath, Henry B
Source book of flavors
S. F. PUBLIC LIBRARY
© Copyright 1981 by
THE AVI PUBLISHING COMPANY, INC. o AG o
Westport, Connecticut 4
All rights reserved. No part of this work covered by the copy-
right hereon may be reproduced or used in any form or by any
means—graphic, electronic, or mechanical, including photo-
copying, recording, taping, or information storage and re-
trieval systems—without written permission of the publisher.
Library of Congress Cataloging in Publication Data
Heath, Henry B
Source book of flavors.
(Source book and handbook series; v. 2)
Bibliography: p.
Includes index.
1. Flavoring essences. Pe Flavor. 3. Food—
Analysis. Le Title. Ee Series.
TP418.H43 1981 664'.5 80-25297
ISBN 0-87055-370-4
Manufactured by Saybrook Press, Inc.
Printed in the United States of America
Preface
Flavor is one of the two most important attributes of the foods we eat, the beverages we drink, and the
dietary consumables now so popular. But, the literature devoted exclusively to flavorings is not extensive
even though many aspects of flavor usage and regulation have appeared in food and related trade
journals. Most such articles are diverse in character and content, represent a very broad spectrum of
views, and are widely scattered in numerous periodicals of variable availability. As a consequence, in spite
of the acknowledged importance of flavor and the correct balancing of flavor attributes to achieve
maximum product acceptability, the subject is far from well understood even by those directly concerned
with food product development, manufacture and quality assurance.
In developing the material for the Source Book of Flavors, primary concern was to provide in one single
volume as up-to-date and as wide a presentation as possible of worldwide data, facts and correlative
material (including colors and aromas) which reflect the increasing attention that has been paid during
the past 20 years to the sensory properties of foodstuffs. In addition, there has been included the
all-important pertinent information regarding international flavor legislation and international food and
color labeling regulations.
Books on flavorings are not numerous although certain aspects are treated in texts on food technology
and the chemistry of food products. The first book to be written specifically on this subject was Food
Flavorings by Merory (1960) and published by AVI Publishing Company. Joseph Merory was a practic-
ing flavor manufacturer. The acceptance of his book as an authoritative manual, guide and textbook
both in the United States and abroad is well established. His aim was to provide the best textbook on
the profession of flavor technology; this objective was well achieved. As a result, much of the mystique
and secrecy which for so long surrounded flavorings was dispelled. A second revised and enlarged 3rd
printing was published in 1974 to meet the steady demand. This edition is now out of print and the time
has come to publish an updated book on the subject reflecting the considerable advances that have been
made in flavor chemistry and technology over the past two decades. With the death of the original au-
thor, the task has been undertaken by this author who also has had long experience with one of the lead-
ing flavor manufacturers of international repute. The result is this Source Book Of Flavors.
In the original editions of Merory’s Food F lavorings some 350 formulations for flavoring compositions
were included in the text. Even though doubt has been expressed by some about the value and efficacy of
such formulations, the author feels that they do provide an essential guide to typical flavoring composi-
tions. All the 350 formulations have been retained in this book and have been grouped together
alphabetically; each has a serial number making cross-reference and location easy. The Merory for-
mulations which are presented herewith are, of course, only one profile of the named flavor. They offer
acceptable flavorings for immediate use or they may be further modified to suit a particular use or taste
requirement—there is almost no limit to the variations and combinations that can be achieved by a
competent flavorist.
vi SOURCE BOOK OF FLAVORS
Every effort has been made to ensure the completeness and accuracy of the information included in the
text and various tabulations. If errors occur they are entirely the fault of the author. Any comments
about how the text may be improved, or attention brought to the author about existing errors would be
appreciated and kept on file for further revision.
Henry B. Heath
August 1981
London, England
Publisher’s Foreword
This book has been developed by the author drawing upon his 30-year career working in and with
flavors for a flavoring manufacturer based in London with worldwide interests and operations. In
addition, he is an inveterate researcher on all phases of food flavorings. These attributes—compounded
through the years—have made possible this outstanding Source Book of Flavors. He has gathered
together in one volume worldwide facts and information encompassing the gamut of food flavors and the
relation of aroma and color to flavors.
The Source Book of Flavors is what food technologists, flavor chemists, food processors, laboratory
technicians, consultants, and students in food-related fields of advanced study will turn to countless
times at his or her desk, in the laboratory, and to public and private libraries.
There is basic text throughout the book covering the flavor industry, the flavor chemist, flavor research,
flavor chemistry, food colorants, manufacturing methods, quality assurance, international flavor legis-
lation, toxicology and consumer safety, and worldwide labeling regulations. In addition, there is a wealth
of invaluable data on natural flavoring materials (alliaceous flavors, fruit flavors, herbs and spices and
their essential oils and oleoresins, nuts, resins, vegetables), 325 plant materials used in flavorings,
principal essential oils used in flavorings, synthetic flavoring materials, organic chemicals used in fla-
vorings, aromatic chemicals, flavorings classified as GRAS by FEMA, 350 flavoring formulations, and a
special section of up-to-date references covering 133 products together with additional references inter-
spersed through text portions where they are pertinent. (There are over 3000 references included in the
Source Book of Flavors!)
The data needed, the information sought, and the leads to further research on most every subject of
flavorings can be found in this one book.
It is truly a source book.
vii
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Dedication
Roderick, Christopher, Richard and Andrew
