Food Flavourings

  • P. R. Ashurst

Table of contents

  1. Front Matter
    Pages i-xiv
  2. E. Cowley, J. Knights
    Pages 1-23
  3. J. Wright
    Pages 24-53
  4. D. A. Moyler
    Pages 54-86
  5. P. R. Ashurst
    Pages 87-114
  6. H. Kuentzel, D. Bahri
    Pages 115-157
  7. A. C. Matthews
    Pages 158-184
  8. D. V. Lawrence
    Pages 185-209
  9. D. Ashwood
    Pages 210-221
  10. S. White, G. White
    Pages 222-256
  11. C. G. May
    Pages 257-286
  12. Back Matter
    Pages 287-310

About this book


The flavour industry has become a vital element in the growth and success of food and beverage industries worldwide. The development of many new products is now directly related to the use of the appropriate flavouring which, among other benefits, has allowed the use of many novel raw materials. The phenomenal growth of specialised consumer products offering special tastes, nutritional benefits or 'convenience' almost always directly involves the use of a bespoke flavouring. With recent growth in worldwide concern for environmental issues has come a corresponding concern for the use of 'natural' ingredients in foods. The flavour industry has been closely involved, by offering many of its products as natural alternatives, although the vexed issue of what 'natural' means has promoted discussion and debate in many quarters. The European Flavouring Directive has attempted to incorporate a definition. This is discussed further in chapter 1. The work of the flavourist remains akin to that of the perfumer, despite inroads made by sophisticated analytical technology. For example, use of linked gas chromatography-mass spectrometry (GC-MS) instrumentation enables the skilled analyst to identify most components of a competitor's flavouring or the minor ingredients of a natural extract. Despite this, the industry remains a unique blend of art, science and technology in which the experience and knowledge of the flavourist is vital.


alcohol biotechnology carbon carbon dioxide chromatography distillation environment extraction food mass spectrometry natural product nutrition steam distillation viscosity water

Editors and affiliations

  • P. R. Ashurst
    • 1
  1. 1.Dr P.R. Ashurst and Associates 1 Stopford CloseHerefordUK

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag US 1991
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4612-7838-2
  • Online ISBN 978-1-4613-0499-9
  • Buy this book on publisher's site