Flavor and the information age 25

TABLE 2.1 Classical References in the Flavor

Field
Author Year Title Publisher(s)
Guenther, 194852 The Essential Oils (6 vols.) D.Van Nostrand Co., New York, 1948
E. 1952. Reprinted by Allured Pub. Corp,
Carol Stream, IL, 1998.
Arctander, 1969 Perfume and Flavor Published by the author, Elizabeth, N.J.,
S. Materials of Natural Origin 1960. Steffen Arctanders Publications, Las
(1960) and Perfume and Vegas, NV, 1969. Reprinted and in CD-
Flavor Chemicals (1969) ROM by Allured Pub., Carol Stream, IL,
2000.
Merory, J. 1960, Food Flavorings: AVI Pub. Co., Westport, CT. Currently out
1968 Composition, Manufacture of print.
and Use
Fenaroli, 1971, Fenaroli, G. Fenarolis Chemical Rubber Company, Cleveland, OH,
G. 1975, Handbook of Flavor 1971, 2 vols.
1994, Ingredients; Furia, T.E. and Revised and edited by Burdock, G.A.
2001 Bellanca, N., Eds. Fenarolis Handbook of Flavor Ingredients,
4th ed., 3 vols., CRC Press, Boca Raton, FL,
2001.
Heath, 1978 Flavor Technology: Profiles AVI Pub. Co., Westport, CT.
H.B. Products Applications
1981 Source Book of Flavors AVI Pub. Co., Westport, CT. Revised and
edited by G.A.Reineccius Source Book of
Flavors, 2nd ed., Chapman & Hall, New
York, 1994.

and Cereal Foods World). Based on numbers available, it appears that trade journals are a
profitable business. Some of these journals are free to professionals in the field being
heavily supported by advertising. There is little published in these journals that one
would consider to be research in nature but often interesting information is presented on
new products or market trends. A special category of trade journals is that produced by a
flavor company to show off expertise or inform potential customers of new products.
Examples of flavor companies that produce a publication for the trade include Givaudan
Inc. Inspire, Sigma-Aldrich Fine Chemicals Quarterly, Hasegawa U.S. Inc. Hasagawa
Letter, and a newsletter from Symrise.

2.4 PROFESSIONAL SOCIETIES

The last traditional source of information in the flavor area is various professional
societies (synonymous with association or organization). A list of the U.S. based societies
that have flavor interests is presented in Table 2.2 (note that organizations with similar
charters exist in many other countries of the world but could not be listed in this text due