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INTRODUCTION<br> Dynamics in the Business with Taste<br> MANUFACTURING PROCESSES<br> Physical Processes<br> Biotechnological Processes<br> RAW MATERIALS FOR FLAVOURINGS<br> Introduction<br> Flavouring Ingredients<br> Non flavouring Ingredients<br> BLENDED FLAVOURINGS<br> Introduction<br> Fruit Flavours<br> Other Blended Flavourings<br> APPLICATIONS<br> Introduction<br> Flavourings for Beverages<br> Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products<br> Flavouring of Bouillons, Soups and Sauces<br> QUALITY CONTROL<br> Sensory Analysis in Quality Control<br> Analytical Methods<br> Microbiological Testing<br> LEGISLATION AND TOXICOLOGY<br> Introduction and Definitions<br> Toxicological Considerations<br> FAO/WHO and Council of Europe<br> European Union<br> America<br> Asia<br> South Africa and Australia<br> Religious Dietary Rules<br> Index

<p><strong>Erich Ziegler</strong> laid the foundation for 'Flavourings' with his book 'Die naturlichen und kunstlichen Aromen'. He contributed this expertise to the first edition, when in continuation of the family tradition, 'Flavourings', addressed an international audience under the auspices of Herta Ziegler in 1998. With the present second edition, dedicated to Erich Ziegler on the occasion of his 80th birthday, she presents an updated version of her comprehensive overview of the flavour & fragrance industry. <P><strong>Herta Ziegler</strong> studied chemistry at the University of Bayreuth, Germany, focusing on analytical chemistry. She soon discovered her profound interest for the organic analysis of complex natural matrices, which were also the subjects of her master and doctoral theses with Prof. Gerhard Spiteller. Her position as head of corporate research at Erich Ziegler GmbH since 1992 allowed her to combine her penchant for citrus oils with her professional activities.

Flavourings <ul> <li>Production</li> <li>Composition</li> <li>Applications</li> <li>Regulations</li> </ul> Edited by Erich Ziegler and Herta Ziegler The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style. The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book provides a comprehensive insight into the production, processing and applications of various food flavourings and also focuses on the conventional and new analytical methods employed in this field. It draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia. The following subjects are covered: <ul> <li>Manufacturing processes (physical processes, biotechnological processes)</li> <li>Raw materials for flavourings (flavouring ingredients, non-flavouring ingredients)</li> <li>Blended flavourings (fruit flavours, other blended flavourings)</li> <li>Applications (flavourings for beverages, confectionery, soups, gravies, dressings, ready-made dishes)</li> <li>Quality control (sensory analysis, analytical methods, microbiological examinations)</li> <li>Food legislation, toxicology (geographical and ethical guidelines)</li> </ul>

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