First published in 1971, this handbook continues to remain the reference of choice for flavor specialists across the world. Now with over 2000 pages containing more than 2000 illustrations and 500 tables, the sixth edition adds 200 newly approved ingredients. This handbook is used daily by flavor chemists, food scientists, quality personnel, and professionals in the pharmaceutical, supplement, and cosmetics industries. For each ingredient, it details nomenclature and various classification numbers, and physical and molecular descriptions, as well as uses and origins, while also presenting new regulatory information and new findings on aroma and taste thresholds.

New in the 6th Edition:

• 200+ newly approved flavor ingredients
• Ingredient’s safety standing with the Flavor and Extract Manufacturers’ Association and/or the FDA
• Extensive and expanded information on aroma and taste thresholds
• The latest regulatory information on each flavor ingredient
• New discussion of botanical substances that serve as flavoring ingredients

This standard-setting reference features the following descriptors for each ingredient, A-Z:

• Synonyms and description
• Consumption
• Regulatory status and trade association guidelines
• Empirical formula/MW
• Specifications
• Reported uses (ppm)
• Synthesis
• Aroma and taste threshold values
• Natural occurrence

Fenaroli's Handbook of Flavor Ingredients, Sixth Edition

CAS Number

FEMA Number

NAS Number

EINECS Number

EEC Number

CoE Number

JECFA Number

Description

Sensory Thresholds

Molecular Structure

Empirical Formula/MW. Specifications

Natural Occurrence. Synthesis

Consumption

Food Functions

Regulations/Guidelines