Dictionary of Flavors

Dictionary of Flavors Third Edition Dictionary of Flavors Third Edition Dolf De Rovira, Sr. President and CEO of Flavor Dynamics, Inc. South Plainfield New Jersey This edition first published 2017 © 2017 by John Wiley & Sons Ltd 2nd Edition first published 2008 by Blackwell Publishing Registered Office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial Offices 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030‐5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley‐blackwell. The right of Dolf De Rovira, Sr. to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging‐in‐Publication data applied for ISBN: 9781118856413 A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Cover Design: Wiley Cover Image: © twomeows/Gettyimages Set in 10/12pt Palatino by SPi Global, Pondicherry, India Printed in Great Britain by TJ International Ltd, Padstow, Cornwall. 10 9 8 7 6 5 4 3 2 1 Contents Introduction vi Non-Text and Numerical Abbreviations vii Dictionary of Flavors 3 Flavor Ingredient and Miscellaneous Charts 325 Appendix I: Abbreviations and Acronyms (Regulatory Issues and Organizations) 574 Appendix II: Nutraceuticals Overview 579 Appendix III: List of Chemicals 608 Appendix IV: Natural Flavoring Complexes and other Miscellaneous Charts 610 Appendix V: List of Figures 618 References 620 v Introduction This dictionary book has more charts which are placed at the end of book for the readers to refer. Since the last publication of the ‘Dictionary of Flavors’, the industry has gone through a monumental change. This author cannot remember as many accomplishments in the science, as many regulation changes or as many challenges, day to day pressures and concerns that have occurred as in the last few years. Tremendous strides have occurred in identifying nerve receptors for flavor chemicals to the point where receptors are being linked to spe- cific chemical structures. Culinary considerations and their effect on flavor creation continue to explode. Regulatory concerns for food safety and worker safety are on the minds of every successful flavorist today. Marketing concerns such as ‘Gluten‐Free’, ‘All Natural’, ‘GMO Free’, ‘Clean Label’ and on and on drive project decisions and flavor creation techniques. FSMA, HACCP, SDS, BRC, SQF are acronyms now part of the flavorist’s everyday life. We live in a time when technology is exploding and the successful flavorist must meet these challenges head on. I hope that some of the additional citations made in this third edition of the ‘Dictionary of Flavors’ will help make this happen and aid in the future flavorist of tomorrow. I have said many times that sometime in the future someone will look back and exclaim ‘Those were truly exciting times during the early new Millennium, I wonder what it would have been like to be part of all that excitement’. Enjoy! vi Non-Text and Numerical Abbreviations Non‐Alphabetic Symbols 0 – Symbol meaning nil or no sensory stimulus )( – Symbol meaning threshold sensory stimulus Numerical Items 2‐AFC – Two Alternate Forced Choices – A sensory evaluation technique that evaluates two choices wherein the attribute and direction is known. It is randomized as AB and BA and alternatively a third choice of ‘neither’ is also allowed. See Sensory Evaluation, Discrimination Tests. 3‐AFC – Three Alternate Forced Choices – Considered being more powerful than the triangle test, although the reasons for that increased power are debated. The design of the test is: one item (A) is the target character item and two items (B) are the ones in question. The design is ABB, BAB and BBA. Unlike the triangle which would have AAB, ABA and BAA, the target appears only once. The question is posed: which of these is more ‘x’? See Sensory Evaluation, Discrimination Tests. vii Dictionary of Flavors Third Edition A Abaisse – A sheet of rolled out pastry. Acacia Gum – See Arabic Gum. A’ blanc – Food that is cooked or partially cooked, but Acai (Euterpe Oleracea) – The Acai Palm is a tall and not browned. slender plant whose clusters of new leaves are eaten Abbreviations and Acronyms – See Appendix 1. as hearts of palm. This is also called the cabbage of Absinthe – An alcoholic beverage made from worm the plant. It produces a very dark edible berry high wood, having a characteristically astringent bitter in essential fatty acids (omega 3, 6, and 9 fatty acids) flavor. Thujone, the active narcotic ingredient as well as high concen trations of anthocyanin, a present in this beverage, was found to be respon phytochemical found in other dark berries that have sible for toxic side effects. Upon this discov antioxidant pro perties. It grows mainly in South ery, France banned the drink in 1915. See America. The açai palm is related to Euterpe edu Artemesia – Wormwood, Bitter. lis juçara known for hearts of palm. Purported high Absolute – The alcoholic extract of a concrete, other levels of anthocyanins con sidered good for promot wise known as the absolute d’concrete. A concrete is ing health benefits as an anti oxidant and is usually the oil base extractive of a botanical, usually a floral, a on the top ten list when people ask for a grouping herb, or a spice. Due to the cost of most absolutes, of ‘superfruits’. See Chart 496 Acai, Superfruits. they usually are used at lower levels in flavors. See LDL, Anthocyanins, Phytochemical, Palm, and Absolutes, therefore, are found in formulations Appendix 2 – Nutraceuticals Overview. where they lend themselves to fine nuances and Acaricide – A chemical that kills or controls mites or backgrounds. It is also typical that these characte ticks. See Herbicide, Pesticide. ristics are not characterizing, but which contribute a Accelerated Shelf‐Life Testing – See Accelerated differential nuance to the flavor blend. For listing, see Storage Stability Testing. under individual botanical listings. See Concrete, Accelerated Storage Conditions – Conditions such as Extraction, Extract, Extrait, Extractant, Differential moisture, temperature, light (usually ultraviolet), Ingredients. and atmosphere (usually oxygen) have a tendency Absolute Oil – The subsequent steam distillation of to decrease the shelf life of a product. Accelerated the essential oil from an absolute. See Essential Oil, storage conditions are designed to enhance, acceler Absolute, Concrete. ate, and simulate changes that will occur at ambient Absolute Zero – The lowest temperature possible, conditions over a longer period of time. See Accele equivalent to 273 degrees below 0 °C. rated Storage Stability Testing, Ambient Conditions, Absorption – Absorption is the process describing Shelf Life. either: Accelerated Storage Stability Testing – A method by 1. A liquid or a solid taking in a gas in the form of which a product is exposed to elevated tempe aromas, or ratures simulating what would happen over longer 2. A substance taking up energy in the form of heat, periods on the shelf. This technique is usually light, or X‐rays. See Adsorption. conducted at ambient temperatures and conditions. Dictionary of Flavors, Third Edition. Dolf De Rovira, Sr. © 2017 John Wiley & Sons Ltd. Published 2017 by John Wiley & Sons Ltd. 3 4 Acceptance – Acetals Increased temperatures accelerate those chemical off flavor like the floral character of benzaldehyde reactions which occur normally at lower rates at P.G. acetal, or the harsh flavor of valeraldehyde lower temperatures. A rule of thumb is for every P.G. acetal. Acetals revert in slightly acid pH aque increase in temperature of 10 °C, the reaction rate ous systems, so in most cases, when used in a final doubles. There are some exceptions to this rule, food product like an acidified food or beverage, however, and reaction dynamics are not always lin acetals will revert back to the starting aldehyde. It is ear. For example, some reactions do not take place likely that the inclusion of acetals on the GRAS until a certain threshold reaction temperature is lists is not necessarily for their flavor characteristics, reached. (Below this temperature, the action rate is as they are not generally useful as such. However, insignificant.) Some general guidelines have been the inclusion of chemicals and their acetals onto the established as follows: A product kept 4 months at GRAS list was more likely done preemptively.

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