Dictionary of Flavors 3rd Edition by Dolf De Rovira Sr ISBN 1118856414 9781118856413

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ISBN 10: 1118856414 
ISBN 13: 9781118856413
Author: Dolf De Rovira Sr.

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.

Dictionary of Flavors 3rd Table of contents:

• Preface

  • Introduction to the Dictionary of Flavors
  • How to Use This Book

• General Introduction to Flavors

  • Understanding Flavor and Taste
  • The Role of Senses in Flavor Perception
  • Types of Flavors: Sweet, Sour, Bitter, Salty, and Umami
  • Flavor Pairing and Combinations

• Alphabetical Listings of Flavors

  • A detailed, alphabetical list of individual flavor ingredients (e.g., herbs, spices, fruits, vegetables, nuts, dairy, meats, etc.).
  • Each flavor entry typically includes:
    • Description of Flavor
    • Origin/Source
    • Culinary Uses
    • Flavor Pairings
    • Scientific Insights/Properties
    • Substitutes (if applicable)

• Detailed Profiles of Key Flavor Categories

  • Herbs and Spices
    • Common and exotic herbs and spices, their flavors, uses in cooking, and scientific details.
  • Fruits and Vegetables
    • Sweet, sour, or savory profiles and how they enhance dishes.
  • Dairy and Dairy Products
    • Flavor profiles of milk, cheese, butter, and other dairy-related ingredients.
  • Meats and Seafood
    • Flavor notes of various meats and seafood and their best pairings.
  • Nuts and Seeds
    • The distinct flavors of different types of nuts and seeds.
  • Sweeteners and Sauces
    • An overview of sugars, syrups, and sauces and their diverse flavors.

• Flavor in Food Pairing

  • Guidelines for creating balanced and harmonious flavor combinations.
  • Techniques for enhancing or modifying flavor profiles in cooking.

• Flavor in Beverages

  • How flavor profiles apply to beverages such as wine, coffee, tea, cocktails, and non-alcoholic drinks.

• Flavors in the Kitchen: Techniques and Tips

  • Methods for extracting, enhancing, and modifying flavors in cooking.
  • The science of cooking and its impact on flavor (e.g., roasting, grilling, fermentation).

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