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- Herausgeber: John Wiley & Sons
- Kategorie: Fachliteratur
- Sprache: Englisch
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.
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Table of Contents
Cover
Title Page
Introduction
Non‐Text and Numerical Abbreviations
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
Flavor Ingredient and Miscellaneous Charts
Appendix I: Abbreviations and Acronyms (Regulatory Issues and Organizations)
Appendix II: Nutraceuticals Overview
Appendix III: List of Chemicals
Appendix IV: Natural Flavoring Complexes and other Miscellaneous Charts
Appendix V: List of Figures
References
End User License Agreement
List of Tables
Both
Chart 2 Acetals
Chart 3 Acetoacetates
Chart 4 Acids All Types
Chart 5 Acids – Unsaturated Aliphatic
Chart 6 Acidulants
Chart 7 Alcohols – Aliphatic Alcohols
Chart 8 Alcohols – Aliphatic Cyclic Alcohols
Chart 9 Alcohols – Aromatic Alcohols
Chart 10 Alcohols – Unsaturated Non‐Aromatic
Chart 11 Alcohols – Aromatic and Unsaturated
Chart 12 So‐called Aldehydes
Chart 13 Aldehydes Aliphatic & Keto Aldehydes & Cyclic Ald
Chart 14 Aldehydes – Unsaturated
Chart 15 Aromatic Aldehydes
Chart 16 Alfalfa
Chart 17 Alkaloids
Chart 18 Hydrocarbons – Alkyl Non Aromatic
Chart 19 Allergens
Chart 20 Allyl Compounds
Chart 21 Bitter Almond
Chart 22 Aloe
Chart 23 Althea Root
Chart 24 Ambergris
Chart 25 Ambrette Seed
Chart 26 Amides
Chart 27 Amines
Chart 28 Amino Acids – Groups
Chart 29 Amino Acids
Chart 30 Amyl Cinnamyl Compounds
Chart 31 Anise – Aniseed
Chart 32 Angelica
Chart 33 Angostura
Chart 34 Anisyl Esters and Anisates
Chart 35 Anthranilates
Chart 36 Anticaking Agents
Chart 37 Antifoaming Agents
Chart 38 Antioxidants
Chart 39 Aromatic
Chart 40 Aryl Compounds
Chart 41 Yeast Products
Chart 42 TTB Restrictions Chart
Chart 43 Benzoates and Benzyl Esters
Chart 44 BHA and BHT
Chart 45 Bornyl Esters
Chart 46 Anise – Star
Chart 47 Apricot Kernel Oil
Chart 48 Arnica
Chart 49 Artemesia
Chart 50 Artichoke
Chart 51 Colloids
Chart 52 Asafoetida
Chart 53 Ash Bark
Chart 54 Balm
Chart 55 Basil
Chart 56 Bay
Chart 57 Beechnut and Beech Creosote
Chart 58 Beeswax
Chart 59 Beet
Chart 60 Benzoin
Chart 61 Bergamot
Chart 62 Birch – Sweet Birch
Chart 63 Blackberry
Chart 64 Bois De Rose
Chart 65 Boldo Leaves
Chart 66 Boronia
Chart 67 Bryonia
Chart 68 Buchu
Chart 69 Buck Bean
Chart 70 Temperature Chart
Chart 71 Cocoa
Chart 72 Cajeput
Chart 73 Calumba
Chart 74 Camomile
Chart 75 Camphor
Chart 76 Cananga
Chart 77 Capers
Chart 78 Capsicum
Chart 79 Caraway
Chart 80 Cardamom
Chart 81 Carnuba
Chart 82 Carob
Chart 83 Carrot
Chart 84 Cascara
Chart 85 Cascarilla
Chart 86 Carvyl Esters
Chart 87 Cassie
Chart 88 Castor Oil
Chart 89 Castoreum
Chart 90 Catechu
Chart 91 Cedar
Chart 92 Celery
Chart 93 Centaur
Chart 94 Cherry Bark
Chart 95 Cherry Laurel
Chart 96 Cherry Pits
Chart 97 Chervil
Chart 98 Chestnut
Chart 99 Chicory
Chart 100 Chili Pepper
Chart 101 Chinchona Bark
Chart 102 Chirata
Chart 103 Chives
Chart 104 Cinnamon
Chart 105 Citronella
Chart 106 Citrus Peel
Chart 107 Civet
Chart 108 Clary Sage
Chart 109 Cloves
Chart 110 Clover
Chart 111 Cocoa Leaf
Chart 112 Coffee
Chart 113 Cinnamates and Cinnamyl Compounds
Chart 114 Coffee Varieties
Chart 115 Colorings
Chart 116 Comparative Chemical Groups
Chart 117 Coumarin Derivatives
Chart 118 Coumarin Replacers
Chart 119 Cyclohexyl Compounds
Chart 120 Cognac Oil
Chart 121 Copaiba
Chart 122 Coriander
Chart 123 Corn Silk
Chart 124 Costmary
Chart 125 Costus
Chart 126 Cottonseed Oil
Chart 127 Cubeb
Chart 128 Cumin
Chart 129 Curacao
Chart 130 Currants
Chart 131 Deli Meats
Chart 132 Delisted Items
Chart 133 DE Rating
Chart 134 Distillates
Chart 135 Dodecyl Esters
Chart 136 Damiana
Chart 137 Dandelion
Chart 138 Davana
Chart 140 Dittany and Dittany of Crete
Chart 141 Doggrass
Chart 142 Dragon's Blood
Chart 139 Dill
Chart 143 Emulsifying Agents
Chart 144 Enhancers
Chart 145 Essences and Distillates
Chart 146 Alkyl Esters ‐ Grouped by Alcohol Moiety
Chart 147 Ethers
Chart 148 Ethylene Oxide
Chart 149 Eugenyl Esters
Chart 150 Extracts
Chart 151 Elder Flowers
Chart 152 Elecampane
Chart 153 Elemi
Chart 154 Erigeron
Chart 155 Eucalyptus
Chart 156 Fennel
Chart 157 Foenugreek
Chart 158 Fir Balsam
Chart 159 Fir Pine
Chart 160 Fusel Oil
Chart 161 Glyceryl Compounds
Chart 162 Glycidates
Chart 163 Guaiacyl Esters
Chart 164 Gums and Thickeners
Chart 165 Galanga Root
Chart 166 Galbanum
Chart 168 Garlic
Chart 167 Gambia
Chart 169 Genet
Chart 170 Gentian
Chart 171 Geranium
Chart 172 Germander and Golden Germander
Chart 173 Ginger
Chart 174 Glycerrhiza
Chart 175 Grains of Paradise
Chart 176 Grapefruit
Chart 177 Guaiac Wood
Chart 178 Guarana
Chart 179 Guava
Chart 180 Hexenyl Esters
Chart 181 Inorganic Ingredients
Chart 182 Ionones
Chart 183 Jasmones and Jasmonates
Chart 184 Juice and Juice Concentrates
Chart 185 Keto and Hydroxy Esters
Chart 186 Ketones ‐ Aliphatic
Chart 187 Ketones ‐ Aromatic
Chart 188 Lactate Esters
Chart 189 Lactones
Chart 190 Leavening Agents
Chart 191 Levulinates
Chart 192 Maillard Reaction
Chart 193 Malonates
Chart 194 Maltol and Related Products
Chart 195 Massoia Bark
Chart 196 Menthol Menthone Derivatives and Coolants
Chart 197 Musks
Chart 198 Indoles and Skatole
Chart 199 Haw Bark Extract
Chart 200 Hemlock
Chart 201 Hickory Bark
Chart 202 Hops
Chart 203 Horehound
Chart 204 Horsemint
Chart 205 Horseradish
Chart 206 Hyacinth
Chart 207 Hyssop
Chart 208 Iceland Moss
Chart 209 Immortelle
Chart 210 Imperatoria
Chart 211 Iva
Chart 212 Jambu
Chart 213 Jasmine
Chart 214 Juniper Berry
Chart 215 Kola Nut
Chart 216 Labdanum
Chart 217 Lavandin
Chart 218 Lavender
Chart 219 Lavender ‐ Spike
Chart 220 Leek
Chart 221 Lemon
Chart 222 Lemongrass
Chart 223 Lemon Verbena
Chart 224 Lime
Chart 225 Linaloe Wood
Chart 226 Linden Flowers
Chart 227 Liquid Smoke
Chart 228 Lovage
Chart 229 Lungmoss
Chart 230 Mace
Chart 231 Maidenhair Fern
Chart 232 Malt
Chart 233 Mandarin
Chart 234 Mountain Maple
Chart 235 Marigold
Chart 236 Marjoram
Chart 237 Mate
Chart 238 Extraction Solvents for Flavorings
Chart 239 Mimosa
Chart 240 Molasses
Chart 241 Mullein
Chart 242 Musk Tonquin
Chart 243 Mustard
Chart 244 Myrrh
Chart 245 Myrtle
Chart 246 Naphthyl Compunds
Chart 247 Non Flavoring Ingredients
Chart 248 Nucleic Acids and Related Compounds
Chart 249 Nutrient Claims
Chart 250 Nutritional Additives
Chart 251 Nutritional Requirements ‐ Minimum Daily Require
Chart 252 Oleoresins
Chart 253 Pathogenic Organisms
Chart 254 Phenyl Ethyl Compounds and Phenylacetates
Chart 255 Phenyl Propyl and Phenyl Butyl Esters
Chart 256 Phosphates
Chart 257 Phthalides
Chart 258 Piperonyl Esters
Chart 259 Polysorbates and Sorbitan Esters
Chart 260 Propenyl Guaethol
Chart 261 Proposition 65
Chart 262 Propylene Glycol Derivatives
Chart 263 Pulegyl Esters
Chart 264 Pyrazines
Chart 265 Nitrogen Containing ‐ Non Pyrazine
Chart 266 Pyrimidines etc
Chart 267 Pyruvate
Chart 268 Nutmeg
Chart 269 Oak Quercus Alba and Robur
Chart 270 Oak Moss
Chart 271 Olibanum
Chart 272 Onion
Chart 273 Opopanax
Chart 274 Orange Flower
Chart 275 Orange Sweet
Chart 276 Oregano
Chart 277 Orris
Chart 278 Osmanthus
Chart 279 Palmarosa
Chart 280 Pansy
Chart 281 Parrafin Wax
Chart 282 Parsley
Chart 283 Passionflower
Chart 284 Passionfruit
Chart 285 Patchouli
Chart 286 Peach
Chart 287 Peanut
Chart 288 Pear
Chart 289 Pennyroyal
Chart 290 Pepper Black and White
Chart 291 Pepper Sweet Bell Types
Chart 292 Peppermint
Chart 293 Peru Balsam
Chart 294 Petitgrain
Chart 295 Pimento
Chart 296 Pine
Chart 297 Pipsissewa
Chart 298 Plum
Chart 299 Pomegranate
Chart 300 Poplar
Chart 301 Poppy Seed
Chart 302 Pyroligneous Acid
Chart 303 Priorities Chart
Chart 304 Quinine Compounds
Chart 305 RDI
Chart 306 Rhodinyl Esters
Chart 307 Salicylates
Chart 308 Salicylic Aldehyde
Chart 309 Salts
Chart 310 Santalyl Esters
Chart 311 Sebacates
Chart 312 Sequestrants
Chart 313 Silica and Silicates
Chart 314 Solvents
Chart 315 Sorbates
Chart 316 Chart 316 Spectrum Attribute Scale®
Chart 317 Starter Cultures
Chart 318 Structural Character Predominance
Chart 319 Succinates
Chart 320 Sweetener Regulatory Status
Chart 321 Sugar Esters
Chart 322 Sulfur Containing Compounds
Chart 323 Sulfur Containing Esters
Chart 324 Sulfur Containing Furans
Chart 325 Sulfur Containing Vitamins
Chart 326 Tartrates
Chart 327 Terpenes and Related Compounds
Chart 328 Terpenes ‐ Oxegynated etc
Chart 329 Thiazoles
Chart 330 Tiglates
Chart 331 Tolyl Esters
Chart 333 Unsaturated Esters – Aliphatic
Chart 334 Unsaturated Esters – Aromatic
Chart 335 Vanillyl Compounds
Chart 336 Vitamins
Chart 337 Zingerone
Chart 338 Theaspirane and Related Compunds
Chart 339 Quassia
Chart 340 Quebracho
Chart 341 Quillaia
Chart 342 Quince
Chart 343 Raisin
Chart 344 Raspberry
Chart 345 Rhatany Root
Chart 346 Rhubarb
Chart 347 Rose
Chart 348 Roselle
Chart 349 Rosemary
Chart 350 Rue
Chart 351 Rum
Chart 352 Rum Ether
Chart 353 Rye
Chart 354 Saffron
Chart 355 Sage
Chart 356 Saigon Cassia
Chart 357 St. John's Wort
Chart 358 Salsify
Chart 359 Sandalwood
Chart 360 Sandarac
Chart 361 Sarsaparilla
Chart 362 Sassafras
Chart 363 Sauterne
Chart 364 Savory
Chart 365 Schinus Mole
Chart 366 Senna
Chart 367 Snakeroot and Virginia Snakeroot ‐ Serpentaria
Chart 368 Sesame
Chart 369 Shallots
Chart 370 Simaruba
Chart 371 Sloe Berry
Chart 372 Smoke Flavor
Chart 373 Non‐Nutrative Sweeteners
Chart 374 Spearmint and Varieties
Chart 375 Spikenard
Chart 376 Starter Distillate
Chart 377 Storax
Chart 378 Strawberry
Chart 379 Sugar Beet Extract
Chart 380 Tagettes
Chart 381 Tamarind
Chart 382 Tangelo
Chart 383 Tansy
Chart 384 Tarragon
Chart 385 Tea
Chart 386 Thistle, Blessed
Chart 387 Thyme
Chart 388 Tolu Balsam
Chart 389 Tomato
Chart 390 Tuberose
Chart 391 Turkey
Chart 392 Turmeric
Chart 393 Turpentine
Chart 394 Valerian Root
Chart 395 Vanilla
Chart 396 Vegetable Oil
Chart 397 Vegetable Protein
Chart 398 Veronica
Chart 399 Vervain
Chart 400 Vetiver
Chart 401 Violet
Chart 402 Walnut
Chart 403 West Indian Sandalwood Oil
Chart 404 Wintergreen
Chart 405 Woodruff
Chart 406 Yarrow
Chart 407 Yeast
Chart 408 Yerba Santa
Chart 409 Ylang Ylang
Chart 410 Yucca
Chart 411 Alkanet Root
Chart 412 Furyl Esters
Chart 413 Furyl and other Oxygenated Compounds
Chart 414 Enzyme Derived Chemicals
Chart 415 Floral Terpene Esters and Ethers
Chart 416 Edible Flowers
Chart 417 Fruit Juice Concentrates
Chart 418 Flavor Reactions
Chart 419 Foaming Agents
Chart 420 Angola Weed
Chart 422 Butter Derivatives
Chart 423 Pepeppermint by Regions
Chart 424 Casein Caseinates
Chart 425 Chemical Diversion Act List – DEA List
Chart 426 Cinnamyl Anthranilate
Chart 427 Cork Oak
Chart 428 Masa Harina
Chart 429 Crab Extract
Chart 430 Deertongue Extract
Chart 431 Dimethyl Poly Siloxane
Chart 432 Enzyme Modified Milk
Chart 433 Glucose Pentaacetate
Chart 434 Enocianinna
Chart 435 Ho Oil
Chart 437 Persic Oil
Chart 438 Prune Juice Concentrate
Chart 439 Listing of Industries within the Food Industry
Chart 440 Internet Sites of Interest
Chart 441 IUPAC
Chart 442 Leaves and Wrappings
Chart 443 Lettuce
Chart 444 Linseed
Chart 445 GM Products
Chart 446 Lipolyzed Butter Oil and Cream
Chart 447 Lobster
Chart 448 Longoza
Chart 449 Mango
Chart 450 Maltodextrin
Chart 451 Masking Flavors
Chart 452 Melon
Chart 453 Millet
Chart 454 Modified Food Starch
Chart 455 Mollusks
Chart 456 Mono and Diglycerides
Chart 457 Mushroom Extract
Chart 458 Non‐Potability
Chart 459 Nutrient Content
Chart 460 Ethyl Oenenthate
Chart 461 Pineapple
Chart 462 Polycyclic Heterocyclic Amines
Chart 463 Rosin
Chart 465 Tea Tree
Chart 466 Perilla Oil
Chart 467 Litsea Cubeba
Chart 468 Grape Seed Extract
Chart 469 Daidai Peel Oil
Chart 470 Mentha Arvensis
Chart 471 Tomato Lycopene
Chart 472 Ester Gum
Chart 473 Sodium Diacetate
Chart 474 Sarcodactylus Oil
Chart 475 Heliopsis
Chart 476 Mesquite Wood Extract
Chart 477 Isoquercitrin Enzymatically Modified
Chart 478 Adenosine Derivatives
Chart 479 Piperitenone Oxide
Chart 480 Succinamides – Dimethyl Menthyl Succinamide
Chart 481 Food Doneness Chart
Chart 482 Mint Varieties
Chart 483 Wine Varieties
Chart 484 Worldwide GM Labeling Status In Progress
Chart 485 Cheeses
Chart 486 FEMA GRAS Lists – Numbers Included
Chart 488 Piper longum
Chart 489 EU Labeling Changes
Chart 490 Gluten Free Grain Status
Chart 491 DHS Chemicals of Interest
Chart 492 Adipates
Chart 493 Ketals
Chart 494 Cyclotene Derivatives
Chart 495 Stevia and Stevia Derivatives
Chart 496 Acai
Chart 497 Chrysanthemum
Chart 498 Honeysuckle
Chart 499 Luo Han Guo
Chart 500 Chinese Coriander
Chart 501 Amacha Leaves Extract
Chart 502 Szechuan Pepper
Chart 503 Mountain Pepper
Chart 504 Mangosteen
Chart 505 Chinese Sweet Leaf
Chart 506 Olive
Chart 507 Sugar Cane
Chart 508 Enhancers and Flavors with Modifying Properties
List of Illustrations
chapter-A
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
chapter-B
Figure 6
Figure 7
chapter-C
Figure 8
Figure 9
Figure 10
Figure 11
Figure 12
Figure 13
Figure 14
Figure 15
Figure 16
chapter-D
Figure 17
Figure 18
chapter-E
Figure 19
chapter-F
Figure 20
chapter-G
Figure 21
chapter-H
Figure 22
chapter-L
Figure 23
chapter-M
Figure 24
chapter-O
Figure 25
Figure 26
Figure 27
chapter-P
Figure 28
chapter-S
Figure 29
chapter-T
Figure 30
Figure 31
Figure 32
Figure 33
Figure 34
Guide
Cover
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Dictionary of Flavors
Third Edition
Dolf De Rovira, Sr.
President and CEO of Flavor Dynamics, Inc.South PlainfieldNew Jersey
This edition first published 2017 © 2017 by John Wiley & Sons Ltd2nd Edition first published 2008 by Blackwell Publishing
Registered OfficeJohn Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
Editorial Offices9600 Garsington Road, Oxford, OX4 2DQ, UKThe Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK111 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: WileyCover Image: © twomeows/Gettyimages
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 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 ‘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!
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.
A
Abaisse
–
A sheet of rolled out pastry.
A’ blanc
–
Food that is cooked or partially cooked, but not browned.
Abbreviations and Acronyms
–
See
Appendix 1
.
Absinthe
–
An 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.
Absolute
–
The alcoholic extract of a concrete, otherwise known as the absolute d’concrete. 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 Oil
–
The subsequent steam distillation of the essential oil from an absolute. See Essential Oil, Absolute, Concrete.
Absolute Zero
–
The lowest temperature possible, equivalent to 273 degrees below 0 °C.
Absorption
–
Absorption is the process describing either:
A liquid or a solid taking in a gas in the form of aromas, or
A substance taking up energy in the form of heat, light, or X‐rays. See Adsorption.
Acacia Gum
–
See 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 açai palm is related to Euterpe edulis juçara 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
Appendix 2
– Nutraceuticals Overview.
Acaricide
–
A chemical that kills or controls mites or ticks. See Herbicide, Pesticide.
Accelerated Shelf‐Life Testing
–
See Accelerated Storage Stability Testing.
Accelerated Storage Conditions
–
Conditions 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 Testing
–
A 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 10 °C, 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 100 °F is equivalent to 6 months at 70 °F. See Attribute Tests, Storage Stability, Shelf Life.
Acceptance
–
A 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 Number
–
Otherwise designated as the C factor, relating to the number of ‘out‐of‐specification’ data versus the ‘within specification’ data in a given study. See Sensory Evaluation.
Acceptance Quality Level
–
See AQL.
Accord
–
When 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 Crapemyrtle
–
See
Appendix 2
.
Acetaldehyde
–
The 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 spray‐dried form is used in a popular orange‐type 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.
Acetals
–
Formed 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
Figure 1
.
Figure 1
Acetic
–
The olfactory property in which a substance is reminiscent of acetic acid. See Descriptive Terminology, Acid, Fatty Acids.
Acetic Acid
–
The volatile acid that is reminiscent of and the active ingredient of vinegar. It occurs in lower levels as a by‐product of fermentation. Acetic acid is found in cheese products, other dairy systems, ripened fruits, and many other natural flavor systems. Acetic acid is formed from the oxidation of the alcohol contained in spirits. Microorganisms such as Acetobacteria aceti are ones that could be responsible for this change. Before these microorganisms were identified, it was thought that the turning of alcohol to vinegar was due to contamination by a fly subsequently named a vinegar fly. Acetic acid is a classic example of an aroma compound that also affects a taste (by lowering the pH and adding a sour character). See Oxidation, Vinegar, Fermentation, Partitioning.
Acetoacetates
–
Chart 3 – Acetoacetates are compound ketone‐containing esters. Some of them occur in nature (ethyl acetoacetate in baked products). They may have questionable stability in a finished flavor and have been observed to give off carbon dioxide upon standing in acidic conditions. See Ketones (Aliphatic), Stability, Keto and Hydroxy Esters, and Chart 3 – Acetoacetates.
Acetoin Acetyl Methyl Carbinol
–
Although many claim it has a faint aroma and taste, it seems more likely that trace quantities of oxidized diacetyl are responsible for its apparent odor characteristics. It seems to have more of an effect on the trigeminal and taste receptors than the olfactory senses. See Oxidation, Reduction, Diacetyl, Butter, Buttery, Ketones (Aliphatic).
Acetyl Propionyl
–
A chemical which has been reported by RIFM not to have the same biological effect and transference into the bronchioles as diacetyl, but nonetheless has been linked together with diacetyl by the government as a potential cause of bronchilitis obliterans. See Diacetyl, Bronchiolitis Obliterans, Popcorn Lung.
ACF
–
Quote from the website: The American Culinary Federation, Inc. (ACF) is the premier professional chefs’ organization in North America, with more than 240 chapters nationwide and 18,000 members. ACF offers culinarians of all ages, skill levels, and specialties the opportunity to further their careers, as well as enhance their lives.
Achene
–
The yellow seeds of a strawberry fruit or the seedy fruits inside a fig receptacle.
Achillea
–
See Yarrow Herb.
Achilleic Acid
–
See Acidulant(s), Aconitic Acid.
Acid
–
In flavors, the nonvolatile acids that are important are those GRAS substances that affect the pH of a food product, and can be therefore tasted via taste buds located on the tongue.
In flavors, the organic acids, some of which can have both appreciable vapor pressure and aroma type, so as to be perceived as an aroma can have the above effect on pH as to be both tasted and smelt (acetic acid, propionic acid, butyric acid). Therefore, it is important to distinguish between the aroma called acidic aroma and the taste called the acid or sour taste. Acid aromas range from pungent to cheesy to waxy. Some of the higher molecular weight branch chained isomers tend to be gamey and meaty. See Acetic Acid; Butyric Acid; Pungent; Taste; Aroma; Sour; Branched Chain Molecule; Gamey; Meaty; Acids, Chart 4 – Acids All Types, Chart 5 – Acids Unsaturated Aliphatic, Chart 6 – Acidulants.
Acid Hydrolysis
–
The process of breaking down of more complex, usually water‐insoluble substances, like proteins, into simpler, more water‐soluble components like amino acids. Acid hydrolyzed proteinaceous substances, commonly called HVPs contribute taste enhancement, as well as trace aroma components. HVPs are usually used in savory‐type applications. Acid hydrolyzed products can also be used as sources for amino acids combined with reducing sugars as ingredients to be used in a Maillard Reaction. See Hydrolyzed Plant Protein, Autolysis, Autolyzed Yeast, Tastant, Taste, Maillard Reaction, Reducing Sugar, Non‐Enzymatic Browning, Enzymatic Browning, Enzyme Hydrolysis.
Acidified Foods
–
An acidified food is one where the pH is reduced for the purpose of enhanced microbial stability and shelf life. To prevent the growth of harmful bacteria, such as Clostridium botulinum and other pathogenic organisms, foods may have acid added to them to a final equilibrium pH level of 4.6 or lower. It is also recommended that the water activity of the food system be greater than 0.85 for the acidification to be most effective. Acidification of dairy products can denature or granulate the milk proteins and therefore, one would need to add phosphates to help retard this effect. Disodium phosphate, tetra sodium phosphate, and sodium hexa meta phosphate seem to work best in this regard. Flavor changes can also occur at low pH, and both the effect on flavor and the pH effect on the base product that in turn can affect the flavor becomes a synergy, which must be addressed in these types of products. See pH, Acidity, Microbiological Stability, Processing, Processing Conditions, Production Issues.
Acidity
–
The quantity of hydronium ions.
The lowness of the pH (less than 7.0).
The sharpness on the tongue as perceived by the taste buds that are sensitive to pH.
The overall acid character of a flavor profile.
The sourness of a flavor. The degree acidity is the amount of pH units below a pH of 7.0, or neutrality.
In wine, an essential characteristic.
The proper balance of acidity and sweetness usually makes for a mouth‐watering flavor profile. See pH, Acid, Acidulant(s).
Acidophilic Microorganisms
–
Microorganisms that grow well in acid conditions. See Microbiology.
Acidophilus bacterium
–
See Starter Cultures.
Acidophilus Milk
–
Milk fermented by the Lactobacillus.
Acidulant(s)
–
Acidulants are flavor compounds that contribute to taste only and do not have any aroma. Therefore, citric acid is an acidulant; acetic acid is not, even though the addition of either one in a food system will affect a downward result (more acid) on the pH. See Acids, Chart 6 – Acidulants.
Aciduric
–
A description of the types of organisms that can grow in high acid foods. This is synonymous with acidophilic. See Microbiology.
Acitrónes
–
Candied prickly pear cactus leaves (Mexican).
Aconitates
–
Esters of the singly unsaturated version of glycerine (Propenetriol). See Glyceryl Esters.
Aconitic Acid
–
See Acidulant(s).
Acrid
–
A characteristic both biting and stinging to the mucosa (an effect on the trigeminal and touch sensing nerves) as well as an unpleasant acidic, pungent odor. Acridity is usually a negative attribute. See Trigeminal Nerves.
Acrylamide
–
Formed from the reaction of sugars and amino acids (Maillard Reaction). Acrylamide has been found to be a carcinogen at higher levels as well as a compound that could do damage to the nervous system. Recent studies such as the one conducted at University Public Health Schools show that the cancer correlation cannot be confirmed. However, because acrylamide is a genotoxic or DNA damaging chemical, future indications are less clear cut. See Maillard Reaction, Carcinogen, Genotoxin.
Actinase
–
See Enzymes.
Actionable Process Step
–
The part of a Food Defense Plan that describes a point at which a Focused Mitigation Strategy can be employed to address a significant vulnerability. This step is designed to avoid and protect against purposeful adulteration of the food supply. This is similar in concept to the Critical Control Point of a HACCP Plan. See Food Defense Plan, Focused Mitigation Strategy, Significant Vulnerability, Purposeful Adulteration, HACCP, HACCP Plan, Critical Control Point.
Active Oxygen Method
–
See AOM.
Acuity
–
The degree of sensitivity. Flavor, taste, or organoleptic acuity means the degree a person can perceive those corresponding sensations. See Supertasters, Taste, Tongue, Olfaction, Sensation.
Acyl
–
The term for the fatty acid portion of an ester. Example: Ethyl laurate is ethyl alcohol and lauric (dodecanoic) acid. The fatty acid portion or acyl group is lauric acid. See IUPAC, Aryl, Fatty Acids, and Chart 146 – Alkyl Esters – Grouped by Alcohol Moiety, Alkyl Esters, Grouped by Alcohol Moiety.
Adaptation
–
The decrease in the sensitivity to change due to continued exposure to sensory stimuli. Also known as fatigue, saturation, and satiation. See Saturated (Satiated).
Adaptogen
–
A term first described by mid‐twentieth century by the Soviet scientist Nicolai Lazarev. An adaptogen is a substance that maintains health by increasing the body’s ability to adapt to environmental and to internal stress. By definition, an adaptogen causes no side effects and can treat a wide variety of illnesses. An adaptogen helps an organism come into balance or homeostasis, despite the reason for the imbalance. See Nutraceuticals.
Addiction
–
An excess craving for something. It has been said that flavor make food addictive. This is preposterous. Flavors make food processed for safety whose flavor is lost or depreciated much more palatable, enjoyable and therefore beneficial. See Aversion.
Additives (Food Additives)
–
Substances that are added to foods for their improved benefit, be it flavor, shelf life, texture improvement, color, or other improvements to the physical, chemical, or sensory attributes. See Regulations.
Adenosine
–
Adenosine monophosphate, monosodium, or disodium adenylate – A nutraceutical that has been studied for its use in healing wounds, its treatment of diabetes mellitus, and its ability to lessen the effects of some instances of tachycardia (rapid heart racing, whose long lasting severity can cause death). It is a nucleotide found in RNA. Linguagen Corp. has patented its use as a bitter blocker. See
Appendix 2
– Nutraceuticals Overview and Chart 29 – Amino Acids.
Adhesion Starch
–
A modified food starch, which allows a batter to stick more efficiently to a food. See Batter, Standard Breading Procedure.
Adjuvant
–
An ingredient that affects the food product and/or aids in the perception of the flavor. These are the non‐flavoring ingredients that are also non‐foods. See Regulations, Code of Federal Regulations.
Adsorption
–
The action of taking up of a gas by a liquid or by a solid, or the taking up of energy (heat, light, or X‐rays) on the surface of a food. See Absorption.
Aduki Bean
–
See Adzuki Bean.
Adulteration
–
The criminal offense of adding a non‐food grade product to a food‐grade product.
The illegal addition of a synthetic flavor and calling it a natural flavor.
The illegal and generally unethical practice of adding non‐indigenous ingredients to another product, and not declaring the addition. Note: This is especially true with adulteration of essential oils, where the final product is still declared as natural, and should not be under our regulations. Example: The addition of trace amounts of synthetic citral to a field distillation of lemon oil to boost the natural citral content of the oil, and not declaring the citral. Unfortunately, some crop reports available indicate some natural products’ available world or regional supply far exceeds the expected source potential. It is suspected that essential oils of this nature are extended by use of clever techniques, like adulteration. Unfortunately, it is very difficult to isolate these instances and prove that this is occurring, especially when the oil or other so‐called natural product has passed through many hands, and the original source might be a Third World country whose fields might be difficult to access. One newer development is the analysis by isotopic abundance. Lately some very interesting research has also been done on chiral configuration. There are some problems concerning this method, including cost of analysis and sample size. The best way to avoid overpaying for what should be a legitimate product, but is not, is to know your supplier very well, and do gas chromatographic analyses and organoleptic evaluations from time to time, comparing with other sources, and also to check your gas chromatographic breakdowns with those found in the literature.
See Natural (Flavors); Artificial, Synthetic, or Not Natural; Sophistication; Cut (Cutting); Coupage; Isotopic Analysis (Isotopic Ratio); Carbon 13; Carbon 14; Half‐Life; Chirality; Optical Rotation.
Adverse Event Reporting System – AERS
–
As cited in one report by the Food and Drug Administration, “The Adverse Event Reporting System (AERS) is a computerized information database designed to support the FDA's post‐marketing safety surveillance program for all approved drug and therapeutic biologic products. The ultimate goal of AERS is to improve the public health by providing the best available tools for storing and analyzing safety reports.’
It goes on further to say: ‘The reports in AERS are evaluated by clinical reviewers in the Center for Drug Evaluation and Research (CDER) and the Center for Biologics Evaluation and Research (CBER) to detect safety signals and – to monitor drug safety. They form the basis for further epidemiological studies when appropriate. As a result, the FDA may take regulatory actions to improve product safety and protect the public health, such as updating a product's labeling information, sending out a “Dear Health Care Professional” letter, or re‐evaluating an approval decision.’ See FDA, Food Safety, Reportable Food Registry.
Adzuki Bean (Phaseolus angularis or Vigna angularis)
–
Also called aduki bean. Ranks second in importance to the soybean. Usually brown with a long white hilum, but comes in other colors like pale yellow, gray, green, or black. In China the bean is considered to bring good luck. Recently a popular food for macrobiotic diets as a good source of needed essential amino acids. See Legumes, Beans, Broad Bean, Buck Bean.
AEDA
–
Aroma Extract Dilution Analysis. The process of diluting the flavorant until the odorant is no longer perceptible. See Charm Analysis.
Aerating Agents
–
See Foaming Agents.
Aeration
–
The addition usually by beating, bubbling, or high speed mixing of air into a product. See Foam, Foaming Agents.
Aerobic
–
An adjective meaning in the presence of air.
Aerobic Organisms
–
AO, Otherwise called aerobes, these are organisms that thrive only in the presence of air. See Anaerobic Organisms.
AERS
–
See Adverse Effect Reporting System
AFA or aphanizomenon flos aquae
–
See
Appendix 2
– Nutraceuticals Overview.
AFC
–
See Alternate Forced Choice, Sensory Evaluation.
Affective (Methods)
–
Sensory methods that are either qualitative or quantitative analyses done by consumers as opposed to analytical methods that are discrimination or descriptive panels of trained or semi‐trained panelists. See Sensory Evaluation, Consumer Testing.
Aflatoxin
–
Organic substance(s) that are generated by molds such as Aspergillus flavus or A. parasiticus. Typically, they are found as contaminants in food products such as peanut, grains, etc. Aflatoxin has been seen to be a potent carcinogen and has been extensively studied in that regard. See Pathogenic (Pathological) Organisms.
Agar (Agar Agar)
–
A seaweed‐based gelatinous colloid that is used as a thickener or stabilizer for food systems. Nutrient agar is an agar blend where nutrients are added to agar to provide an environment that accelerates microbial growth for the purpose of bacterial testing in a petri dish. See Microbiological Assay, Nutrient Agar, Petri Dish.
Agaricus Blazei Murrell or Hime‐Matsutake Mushroom
–
See
Appendix 2
– Nutraceuticals Overview.
Ageusia
–
Lack or impairment of the sense of taste. See Agustia.
Agglomeration
–
The forming of a larger mass by causing a substance like a liquid to combine with another ingredient like a powder. Agglomeration is used for many reasons, such as instantization, particulate formation, bulk density adjustment, physical appearance, etc. See Spray Drying, Dehydration, Hygroscopic or Hygroscopicity.
Aging
–
The process of mellowing over a period of time. The aging of wine, mints, and cheese means the process of continually reacting ingredients, which lead to a more complex number of flavoring materials lending to a more rounded profile. These reactions can include enzymatic reactions, oxidations, Schiff base formation, transesterification, rancidification, Maillard Reaction, interesterification, polymerization, saponification, etc.
The simulation of the aging process on the shelf (in the stores, refrigerator, etc.) so as to predict the changes developing upon storage.
The process of maturation of a person. This is a complex system that is currently being researched. There is a disease where the aging process is accelerated. This rare disease is called progeria. It is postulated that if a condition or circumstances can accelerate the aging process there might be other conditions or circumstances that can decelerate the process as well. Some believe that telomeres, a region of repetitive nucleotide sequences at each end of a chromatid have also to do with the aging process. See Transesterification; Enzymes; Schiff Base; Rancidification; Interesterification; Polymer, Polymerization; Saponification, Accelerated Shelf‐Life Testing, Oxidation, Senescence, Ripening, Chromatid, Chromosomes, DNA, Oak Barrel Aging.
Agitating Cookers
–
Retorts or other cooking machinery that provide a mixing or agitation during the cooking process.
Aglycone
–
The chemical tied up in a glycoside. The chemical expressed usually through enzymatic reaction of a glycosidase on a glycoside. The glycoside amygdalin has amygdalase breakdown products of glucose, cyanide, and benzaldehyde. See Enzymes; Almond, Bitter; Benzaldehyde, Amygdalin.
Agropyrum
–
See Dog Grass.
Agustia
–
The inability to discern taste components via the taste buds of the tongue. There is a condition known as partial agustia wherein the ability to taste is either significantly reduced in intensity or absent for certain ingredients. See Anosmia, Gustation, Olfaction, Temporary Agustia.
AIB Food Safety Audits
–
Established in 1919, the American Institute of Baking has conducted training and audit based certification for many years. Although it is not necessarily recognized by the GFSI protocols of the United Nations perhaps because it is made up of the individual companies it is meant to audit, it is an audit protocol used by many companies in the United States in response to the Food Safety Modernization Act (FSMA). See FSMA, GFSI, UN, Third Party Audits.
Aioli
–
A garlic flavored mayonnaise. Similar to a Rouille without the coloring. See Rouille, Culinary Arts.
Ajowan
–
It is a relative of the caraway and cumin plants. The essential oil contains thymol. The botanical is also called ajwain, bishop’s weed, omam, and omum. See Caraway, Cumin.
A La
–
A French phrase used often in recipes, which means a food is cooked in a certain style or manner. See Culinary Arts.
A La King
–
A cooked chicken dish with mushrooms, bell peppers, which is cooked in a velouté sauce. See Culinary Arts.
A La Minute
–
A culinary term literally meaning ‘in a minute’ and more broadly meaning the dishes cooked to order rather than for production, shipping, distribution, and storage in the food processing industry. Describing the on the spot cooking style used in restaurants. It is the a la minute style that provides for the use of fresh herbs and the finest of flavors.
A La Minute versus Industrial Scale Production
–
When translating the a la minute developed ‘Gold Standard’ to a practical form for industrial production, many compromises need to be taken into account, such as:
Availability of the product – Example: fresh herbs and spices are not available in industrial settings. IQF (Instantly Quick Frozen) items can suffice, but they bring other attributes as well. Very large volume companies might use a product that there is just not enough in the world to provide.
Cost – Costly items can be absorbed in a menu setting at a restaurant but oftentimes contribute too high a raw material cost in an industrial environment.
Quality – Some items are just not available in the finest grades in larger quantities.
Processing Changes – As the food undergoes changes during the processing – necessary for microbiological stability and product safety – many component food characteristics can be altered often resulting in less than a Gold Standard Profile. One issue is the lowered boiling point in higher altitudes. Temperatures might not be reached to fully cook starches or reach food safety temperatures adequately.
Processing Requirements – For example, the pH must be lowered in a canning environment in order to assure for protection against clostridium botulinum. Hot packing also needs lower pHs and can curdle cheese and other proteins. Pump pressures must be developed, therefore gums or other thickeners need to be used to build up pump pressures. This often affects flavor quality.
Technique Inappropriateness – The development of a roux, often used to thicken in culinary applications, is infeasible in large‐scale production.
Marketing Position – The position of the product, be it low fat, organic, or other type of claim might make the source of ingredients difficult, if not impossible, to find. Use of salt replacers; fat mimetics; starches, gums, or other thickeners can affect flavor release and mouthfeel and often introduces off characters and undesirable flavor characters of their own. Marketing considerations might also include religious consideration such as Halal and Kosher. Nutrient additives can also introduce undesirable characteristics.
Storage and Shipping – Shipping, storage, and packaging might also have a significant effect on the product’s quality. Hot climate can degrade quality significantly. Using antioxidants, preservatives, and other similar additives can affect flavor quality.
A La Mode
–
Similar to the simpler phrase ‘a la,’ but in a special way as in pie a la mode, meaning with ice cream on top. See Culinary Arts.
Albedo
–
Whiteness, referring to the inside pulpy layer of the citrus rind, which contains alkaloids such as naringin, which is a bittering principle. See Flavedo.
Albumen
–
The white portion of the egg, which contains albumin. See Albumin.
Albumin
–
A protein, which is soluble in salt‐free water at a pH of 7. Most albumins come from animal products. Plants usually contain less than 1% albumins. Albumins also include glucoproteins. Egg albumin, which is found in the white portion of the egg, otherwise known as the albumen. Albumen, for example contains 2 moles of glucosamine and 4 moles of mannose. Albumin is synthesized by the liver using proteins that we consume. Its presence in blood plasma creates a cellular pressure (osmotic force) that helps develop a cellular equilibrium. Albumin, therefore, is a good indicator of health. A low albumin level in a blood test is a sign of poor health. See Protein, Globulin.
Alcohol
–
Also known as ethyl alcohol as is commonly used. See Solvent.
Alcoholic Beverages
–
Drinks, drink mixes, and related products that are produced using ethyl alcohol for the purposes of intoxication. These products include dry bar mixes, cordials, wines, beer(s), spirits, distilled spirits (hard liquor), liqueurs, and wine coolers and many more. It does not include products that albeit contain appreciable amounts of alcohol and are not purchased for the express purpose of intoxication including medicinal preparations, mouthwashes, or similar items. See Alcohol, TTB, Limited Use Ingredients.
Alcohol Industry
–
The Beverage Industry segment that produces alcoholic beverages. See Alcoholic Beverages, TTB.
Alcohols (Saturated)
–
A group of chemicals that correspond to the presence of a hydroxyl group (hydrogen plus oxygen). When the hydroxyl group is associated with a benzyl group (aromatic compound), it is a phenol. When it is a non‐aromatic compound, it is an aliphatic alcohol. Simple phenols are associated with burned, tar‐like, and oxidized odors; complex phenolic compounds like vanillin tend to be sweet, warm, and brown. It is important to note that the lower molecular weight alcohols are used as solvent in flavors. See Hydroxyl, Benzyl Esters, Phenol, Aromatic, Aliphatic, Tar‐like, Tarry; Burnt or Burned, Vanillin, Warm, Brown, Glycerides, Terpenes – Oxygenated and Other Related Compounds, Chart 7 – Alcohols – Aliphatic Alcohols, and Chart 8 – Alcohols – Aliphatic Cyclic Alcohols. See also
Figure 2
and
Figure 3
.
Figure 2
Figure 3
Alcohols (Aliphatic Cyclic)
–
These compounds can have a saturated or non‐aromatic cyclic structure. Compounds that have at least one double bond in the ring structure are listed here. These compounds could also fall into the class of terpene alcohols. See Chart 8 – Alcohols – Aliphatic Cyclic Alcohols.
Alcohols (Aromatic)
–
A complex group of compounds that includes simple phenols having a tar‐like aroma and taste. Eugenol is the characteristic clove flavorant. Vanillin is chemically a combination of an ether, aldehyde, and alcohol. It has the aroma of vanilla, is used in the standard of identity of chocolate, and is widely used in most of the sweet flavor types for its ability to round out the profile, and reduce harsh notes. Phenyl ethanol, and its esters, range from floral to honey like. See Phenol; Eugenol; Clove; Vanillin; Chocolate; Harsh; Esters (Aliphatic) and Ester Chart; Honey; Floral; Ethers; Aldehyde; Alcohol; Alcohols (Unsaturated, Aromatic) Chart 10 – Alcohols – Unsaturated Non‐Aromatic, Chart 13 – Aldehydes Aliphatic & Keto Aldehydes & Cyclic Ald, Chart 146 – Alkyl Esters Grouped by Alcohol Moiety.
Alcohols (Unsaturated, Non‐Aromatic)
–
Aliphatic alcohols with one or more double‐ or triple‐bond sites often possess varying degrees of green flavor. One of the most popular is cis 3 hexenol or leaf alcohol. Compounds with a trans unsaturation are usually harsher than their cis counterparts. Double bonds are usually less pungent than triple bonds, and multiple bonding increases the strength and pungency as well. An example of increased pungency would be cis 3 hexenol, trans 2 hexenal, hexadienol, and hexadienal. The sterically hindered cis forms are usually chemically more instable than their trans counterparts with more molecular room to breathe. An example of the conversion from cis to trans isomerism is found in fresh tomato juice, which has a prevalence of the cis hexenol that changes form through the cooking into tomato sauce (which then has a higher ratio of trans hexenal). Triple‐bonded alcohols like methyl heptine carbonate are very green and have a watermelon rind‐like character. Unsaturated cyclic compounds like cycloalkenes, etc., are also included here, as are hydroxy furanones and heterocyclic compounds with the enol group. However, this class of compounds tends not to be green but is quite brown, nutty, and roasted in flavor profile. See Aliphatic; Double Bond; Triple Bond; Alcohol; Cis (Isomerism); Trans (Isomerism); Isomer; Dienal; Dienol; Steric Hindrance; Ionones, Methyl Ionones, Irones, Pseudo Ionones, and Ionols; and Chart 10 – Alcohols – Unsaturated Non‐Aromatic.
Alcohols (Unsaturated, Aromatic)
–
These compounds have a benzene structure and also an unsaturated side group. They possess a varied odor profile from resinous or floral, to vanillic (propenyl guaethol) and pungent/phenolic.
Aldehydes (Aliphatic, Keto Aldehydes, and Cyclic Aldehydes)
–
A group of chemicals that corresponds to the presence of a terminal carbonyl group. (C=O) Aldehydes are generally stronger and harsher than their corresponding alcohol counterpart. Example: Hexanal is harsher and stronger than hexanol. When there is a presence of a double bond, the difference is usually exaggerated, and when there are two or more double bonds, as in the case of dienals, the differences are compounded further still. As with most of the esters, these compounds show a similarity of flavor profile within carbon number. Therefore, butyl butenal is similar to octenal. From one double bond to an aldehyde dienal counterpart, the flavor attribute within the same carbon number is roughly similar, although a lot stronger in the two double bond counterparts. See Chart 16 – Alfalfa.
Aldehydes (Aromatic)
–
