Food Ingredients

Ingredients for Food is a comprehensive reference book or compendium for [hobby] cooks, who are interested in flavors and related information on chemical structures. A total of 28 chapters present and discuss aroma compounds and their molecular structures. Emphasis is placed on the fruit flavors [Chapter 3], vegetables/salad [Chapter 11], spices [Chapter 13], herbs [Chapter 16], nuts [Chapter 19], mushrooms [Chapter 20], and wild herbs [Chapter 27]. Furthermore, there are chapters that discuss certain properties of flavors: Heating [Chapter 1], critical flavors, [Chapter 2], olfactory flavors [Chapter 4], sulfurous flavors [Chapter 5], toxicity [Chapter 6], umami/flavor enhancers [Chapter 12], and healing effects [Chapter 14]. In addition, always linked to the Chemical Structures, bitter compounds [Chapter 7], essential oils [Chapter 10], colorants [Chapter 9], fats/oils [Chapter 10], binders/hydrocolloids/emulsifiers [Chapter 15] as well as binders [Chapter 25], proteins/proteins [Chapter 21], sharpness [Chapter 23], vitamins [Chapter 26], and sugars/polysaccharides [Chapter 28] are discussed. Also presented are mixtures of spices and herbs [Chapters 17 and 18]. For those interested in structure, a chapter [24] on trivial names is provided.