THE BRITISH SOCIETY OF FLAVOURISTS
BOOKS & JOURNALS

BOOKS

Arctander, Steffen, Perfume and Flavour Materials of natural origin (Allured Publ Corp, Carol Stream, IL 60188-2787, USA).

Arctander, Steffen, Perfume and flavour chemicals (aroma chemicals), 2 vols (Allured Publ Corp, Carol Stream, IL 60188-2787, USA).

Ashurst, P R (ed), Food Flavourings, (Blackie, Glasgow & London, 1991).

Bessiere, Y, and Thomas, A F (eds), Flavour Science and Technology (Wiley, Chichester, 1990).

Birch, G G, Brennan, J G and Parker, K J (eds), Sensory properties of foods (Applied Science, Essex, 1977).

Charalambous, G (ed), Frontiers of flavor (Elsevier, Amsterdam, 1988).

Clarke, R J and Bakker, J (eds), Wine Flavour Chemistry (Blackwell Publishing, 2004).

Deibler, K D and Delwiche (eds), Handbook of Flavor Characterisation: Sensory Analysis, Chemistry and Physiology (Marcel Decker, New York, 2004)

Fenaroli's handbook of flavor ingredients, edt Burdock, 4th edn (CRC Press, 2002).

Havkin-Frenkel, D and Belager, F C, Biotechnology in Flavor Production (Wiley-Blackwell 2008)

Heath, H BV and Reineccius, G, Flavor chemistry and technology (AVI,Westport, Connecticut, 1986).

Maarse, H (ed), Volatile compounds in foods and beverages (Marcel Dekker, New York, 1991).

Morton, I D and MacLeod, A J (eds), Food Flavours - Part A, Introduction (Elsevier, Amsterdam, Netherlands, 1982).

Morton, I D and MacLeod, A J (eds), Food Flavours - Part B, The Flavour of Beverages (Elsevier, Amsterdam, Netherlands, 1986).

Morton, I D and MacLeod, A J (eds), Food Flavours - Part C, The Flavour of Fruits (Elsevier, Amsterdam, Netherlands, 1990).

Piggott, J R and Paterson, A (eds), Understanding Natural Flavourings (Blackie, Glasgow, 1994).

Reineccius, G, Source Book of Flavors (Chapman & Hall, New York / London, 1994)

Rowe, D (ed), Chemistry and Technology of Flavours and Fragrances (Blackwell Publishing, 2004)

Schultz, H W, Day, E A and Libbey, L M (eds), The chemistry and physiology of flavors (AVI, Westport, Connecticut, 1967).

Robert S. Shallenberger, Taste Chemistry(Blackie, Glasgow,1993).

Taylor, A J (ed), Food Flavour Technology (Sheffield Academic Press, 2002).

Taylor, A J and Roberts, D (eds), Flavour Perception (Blackwell Publishing, 2004).

Thomas, D M H (ed), Food acceptability (Elsevier Applied Science, Barking, Essex, 1988).

Risch,S.J.(Ed), Flavor Chemistry: industrial and academic research American Chemical Society, Washington, 2000 (Oxford University Press)

Wright, John, Flavour Creation (Allured Publ Corp, Carol Stream, IL 60188-2787, USA, 2004).

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Updated 23/03/08