Plant Food Flavours

Contents: Preface. 1. Introduction: I. Nature of flavour components. II. Flavour applications. 2. Distribution and improvement: I. Distribution of flavours in plants. II. Improvement studies in food flavour plants. 3. Important aroma compounds. 4. Food flavour yielding plants: I. Major flavour yielding plants. II. Minor flavour yielding plants. 5. Marketing trends in food flavours. Appendix: Export data for important Indian plant food flavours--Raw materials and products. Bibliography: Books. Periodicals. Index : Index to synonyms, common English names and names in vernacular.

From the preface: "Plant Food Flavours deals briefly with the definition, classification, and occurrence of natural flavours, improvement studies on their botanical sources, and the trends in the marketing of plant-derived food flavours. The major part of the monograph gives brief accounts of some seventy-five plants that more or less dominate the natural aroma industry as sources of food flavours. Herein, each account includes the botanical name, the common English/name/s, the names in vernacular, an outline description of the plant, its distribution, salient agronomic features, the volatile oil content, the predominant aroma constituents, and the utilization of the plant/product in flavouring specific foods/food types. Other lesser-known yet exploitable plants as sources of food flavours are covered in a quickly scrutinizable tabular mode. A chapter on the well-known aroma compounds listed alphabetically gives their sources and percentage concentration. Data on the trade of important flavouring raw materials and products are appended to the text. The important reference sources consulted for the compilation of the monograph are listed at the end and an index on the synonyms of plants dealt with in the monograph, and the vernacular and English names is provided to facilitate easy consultation. A few illustrations are interspersed in the text to familiarize the reader with the flavour-yielding plants."