De Rovira Dolf Sr. - Third Edition

1. Both

1. chapter-A
2. chapter-B
3. chapter-C
4. chapter-D
5. chapter-E
6. chapter-F
7. chapter-G
8. chapter-H
9. chapter-L
10. chapter-M
11. chapter-O
12. chapter-P
13. chapter-S
14. chapter-T

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

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ISBN: 9781118856413

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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 specific 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 GlutenFree, 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!

NonAlphabetic Symbols

0Symbol meaning nil or no sensory stimulus)(Symbol meaning threshold sensory stimulus

Numerical Items

2AFCTwo 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.3AFCThree 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. AbaisseA sheet of rolled out pastry.A blancFood that is cooked or partially cooked, but not browned.Abbreviations and AcronymsSee .AbsintheAn alcoholic beverage made from wormwood, having a characteristically astringent bitter flavor. Thujone, the active narcotic ingredient present in this beverage, was found to be responsible for toxic side effects. Upon this discovery, France banned the drink in 1915. See Artemesia Wormwood, Bitter.AbsoluteThe alcoholic extract of a concrete, otherwise known as the absolute dconcrete. A concrete is the oil base extractive of a botanical, usually a floral, a herb, or a spice. Due to the cost of most absolutes, they usually are used at lower levels in flavors. Absolutes, therefore, are found in formulations where they lend themselves to fine nuances and backgrounds. It is also typical that these characteristics are not characterizing, but which contribute a differential nuance to the flavor blend. For listing, see under individual botanical listings. See Concrete, Extraction, Extract, Extrait, Extractant, Differential Ingredients.Absolute OilThe subsequent steam distillation of the essential oil from an absolute. See Essential Oil, Absolute, Concrete.Absolute ZeroThe lowest temperature possible, equivalent to 273 degrees below 0C.AbsorptionAbsorption is the process describing either:

1. A liquid or a solid taking in a gas in the form of aromas, or
2. A substance taking up energy in the form of heat, light, or Xrays. See Adsorption.

Acacia GumSee 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. The aai palm is related to Euterpe edulis juara known for hearts of palm. Purported high levels of anthocyanins considered good for promoting health benefits as an antioxidant and is usually on the top ten list when people ask for a grouping of superfruits. See Chart 496 Acai, Superfruits. See LDL, Anthocyanins, Phytochemical, Palm, and Nutraceuticals Overview.AcaricideA chemical that kills or controls mites or ticks. See Herbicide, Pesticide.Accelerated ShelfLife TestingSee Accelerated Storage Stability Testing.Accelerated Storage ConditionsConditions such as moisture, temperature, light (usually ultraviolet), and atmosphere (usually oxygen) have a tendency to decrease the shelf life of a product. Accelerated storage conditions are designed to enhance, accelerate, and simulate changes that will occur at ambient conditions over a longer period of time. See Accelerated Storage Stability Testing, Ambient Conditions, Shelf Life.Accelerated Storage Stability TestingA method by which a product is exposed to elevated temperatures simulating what would happen over longer periods on the shelf. This technique is usually conducted at ambient temperatures and conditions. Increased temperatures accelerate those chemical reactions which occur normally at lower rates at lower temperatures. A rule of thumb is for every increase in temperature of 10C, the reaction rate doubles. There are some exceptions to this rule, however, and reaction dynamics are not always linear. For example, some reactions do not take place until a certain threshold reaction temperature is reached. (Below this temperature, the action rate is insignificant.) Some general guidelines have been established as follows: A product kept 4 months at 100F is equivalent to 6 months at 70F. See Attribute Tests, Storage Stability, Shelf Life.AcceptanceA sensory term meaning the approval of or positive attitude toward a food or flavor or the state of being whereupon a substance is described as being within expected or desired parameters within a specified range. Acceptance can also be directly proportional to a rating on a Hedonic scale. See Hedonic (Rating) Scale, Attribute, Sensory Evaluation.Acceptance NumberOtherwise designated as the C factor, relating to the number of outofspecification data versus the within specification data in a given study. See Sensory Evaluation.Acceptance Quality LevelSee AQL.AccordWhen two or more flavor substances are so finely balanced that they take on an aroma character unlike either of the individual substances. An example is a blend of citrus and spices with brown notes blended in such a way as to be reminiscent of a cola beverage. See Balance.Acerola (Malpighia punicifolia L.) or Barbados Cherry and Wild CrapemyrtleSee .AcetaldehydeThe second simplest of aliphatic aldehydes (formaldehyde, of course is the simplest) that is found in many natural flavor systems. Due to its extreme volatility, it is often an important, yet fleeting contributor toward the top note of many products, including the fresh juicy character of orange juice and other citrus juices, as well as many other fruits and vegetables. For this reason, a patented spraydried form is used in a popular orangetype powdered drink mix. Acetaldehyde has been shown to have adverse feeding study data, and California has regulated its use it that state according to Proposition 65. See Aldehydes Aliphatic, Keto Aldehydes, and Cyclic Aldehydes; Juicy, Freshness.AcetalsFormed through the action of aldehydes and alcohols. Because solvents such as glycerine, alcohol, and propylene glycol contain a hydroxyl moiety, and as these solvents are used in most flavors, acetals are formed upon standing with most flavor systems. Acetals have very limited flavor use per se, as most acetals have little or no odor due to their higher molecular weight. Often acetals have off flavor like the floral character of benzaldehyde P.G. acetal, or the harsh flavor of valeraldehyde P.G. acetal. Acetals revert in slightly acid pH aqueous systems, so in most cases, when used in a final food product like an acidified food or beverage, acetals will revert back to the starting aldehyde. It is likely that the inclusion of acetals on the GRAS lists is not necessarily for their flavor characteristics, as they are not generally useful as such. However, the inclusion of chemicals and their acetals onto the GRAS list was more likely done preemptively. As a flavor sits, many reactions occur. Acetal formation is just one of these. At the time, a few companies regulatory departments felt that all of the myriad of acetals might have to be accounted for. As this line of thinking went on, many began to realize that an insurmountable task was at hand. When we age wine, do we need to consider all of the reactions that went into the aging process? The answer is obvious. This expanded concept has never come to fruition. See Glycerine, Propylene Glycol and Derivatives, Valeraldehyde, Benzaldehyde, Aqueous, Harsh, Floral, Beverage, Acid, Hydroxyl, Alcohol, Moiety, Dioxolanes, Dioxanes (Glyceryl Acetals), Hemiacetals, Ketals, Chart 2 Acetals, and .Next page