Dictionary of flavors: second edition Dolf De Rovira, Sr. Wiley- Blackwell

摘要

This book aims to provide an up-to-date overview of the terms used in the science of flavor, especially with the increased interest in plant-derived extracts in a range of products from drinks to nutraceuticals.The book provides an excellent reference work for those investigating different aspect of plant-extracts and plant-derived compounds for the food sector and this second edition reflects the increased interest in this area. Overall, the book is very well composed but there are some sections that could have been improved. When dealing with the chemical aspects the author has been very accurate and there are many highly useful tables that link information about compound names with their empirical formula, GRAS, NAS and CAS numbers.