Title Page -- Table of Contents -- About the Author -- Preface -- Acknowledgments -- Acknowledgments for the Second Edition -- Part I: General -- 1 Analytical Considerations -- Chemical Analysis -- Residue Analysis -- Instrumental Chemical Analysis -- Microbiological Analysis -- Important Agencies -- References -- 2 Flavors -- Sources of Natural Flavors -- Perceptions of Flavor -- 3 Spices -- Spice Oils and Oleoresins -- Reference -- 4 Essential Oils -- References -- 5 Food Colors -- Mechanism of Color Perception -- Food Colors -- Measurement of Color -- 6 Preparation of Plant Material for Extraction -- Drying -- Size Reduction -- References -- 7 Methods of Extraction of Essential Oils -- Size Reduction -- Steam Distillation -- Water Distillation -- Hydro‐diffusion -- Other Methods -- 8 Solvent Extraction -- Reference -- 9 Supercritical Fluid Extraction -- Advantages -- Disadvantages -- 10 Homogenization of Extracts -- Diluents -- Emulsifiers -- Mechanical Homogenizers -- 11 Suspension in Solids -- Plating -- Microencapsulation by Spray Drying -- Spray Drying -- Agglomeration -- 12 Deterioration during Storage and Processing -- Autoxidation -- References -- Part II: Individual Flavors and Colorants -- 13 Ajwain (Bishop's Weed) -- Introduction -- Plant Material -- Essential Oil -- Uses -- References -- 14 Allspice (Pimenta) -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Allspice Leaf Oil -- Identification Numbers -- References -- 15 Aniseed -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- Reference -- 16 Anka Red Fungus -- Introduction -- Microbial Material -- Extractive -- Uses -- References -- 17 Annatto -- Introduction -- Plant Material -- Chemistry -- Extraction -- Methods of Testing -- Uses -- Identification Numbers -- References -- 18 Asafoetida.

Introduction -- Plant Material -- Extractives -- Uses -- Analytical Method -- Identification Numbers -- References -- 19 Basil -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 20 Bay Leaf (Laurel) -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 21 Beet Root -- Introduction -- Plant Material -- Chemistry -- Extractives -- Uses -- Analytical Method -- Identification Numbers -- References -- 22 Bergamot Mint -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 23 Black Cumin -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 24 Black Pepper -- Introduction -- Plant Material -- Chemistry -- White and Green Pepper -- Essential Oil -- Oleoresin -- Method of Testing -- Uses -- Identification Numbers -- References -- 25 Capsicum -- Introduction -- Plant Material -- Chemistry -- Oleoresin -- Analytical Methods -- Uses -- Identification Numbers -- References -- 26 Caramel -- Introduction -- Production Aspects -- Classification -- Uses -- Identification Numbers -- References -- 27 Caraway -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- References -- 28 Cardamom -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 29 Carob Pod -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- References -- 30 Carrot -- Introduction -- Plant Material -- Chemistry -- Extractives -- Carrot Seed Oil -- Uses -- Analytical Method -- Identification Numbers -- References -- 31 Cassia -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers.

References -- 32 Celery Seed -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 33 Chicory -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- References -- 34 Cinnamon -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- References -- 35 Cinnamon Leaf -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 36 Clove -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 37 Clove Leaf -- Introduction -- Plant Material -- Uses -- Identification Numbers -- Reference -- 38 Coca Leaf -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- References -- 39 Cochineal -- Introduction -- Living Material -- Extractives -- General Aspects -- Uses -- Analytical Method -- Identification Numbers -- References -- 40 Cocoa -- Introduction -- Plant Material -- Processing -- Extractives -- Uses -- Identification Numbers -- References -- 41 Coffee -- Introduction -- Plant Material -- Processing -- Chemistry -- Extractives -- Uses -- Analytical Method -- Identification Numbers -- References -- 42 Colored Vegetables -- Introduction -- Black Carrot -- Red Cabbage -- Red Radish (Button Red Radish) -- Extractives -- Uses -- Analytical Methods -- Identification Numbers -- References -- 43 Coriander -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 44 Coriander Leaf -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 45 Cumin -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References.

46 Curry Leaf -- Introduction -- Plant Material -- Essential Oils -- Uses -- References -- 47 Date -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- 48 Davana -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 49 Dill -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- References -- 50 Fennel -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 51 Fenugreek -- Introduction -- Plant Material -- Oleoresin -- Uses -- Identification Numbers -- References -- 52 Galangal: Greater -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 53 Galangal: Kaempferia -- Introduction -- Plant Material -- Essential Oil -- Uses -- References -- 54 Galangal: Lesser -- Introduction -- Plant Material -- Essential Oil -- Uses -- References -- 55 Garcinia Fruit -- Introduction -- Plant Material -- Chemistry -- Extract -- Mechanism of Action -- Uses -- References -- 56 Garlic -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 57 Ginger -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Analytical Methods -- Uses -- Identification Numbers -- References -- 58 Grape -- Introduction -- Plant Material -- Chemistry -- Extractives -- Uses -- Analytical Method -- Identification Numbers -- References -- 59 Grapefruit -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 60 Green Leaves -- Introduction -- Spinach -- Alfalfa -- Mulberry -- Napier Grass -- Chlorophyll: Chemistry -- Extractives -- Chlorophyllin at Higher Concentration -- Uses -- Analytical Method -- Identification Numbers.

References -- 61 Hops -- Introduction -- Plant Material -- Varieties -- Bitterness and Aroma -- Essential Oil -- Extract -- Uses -- Identification Numbers -- References -- 62 Hyssop -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 63 Japanese Mint -- Introduction -- Plant Materials -- Chemistry -- Essential Oil -- Uses -- Identification Numbers -- References -- 64 Juniper Berry -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 65 Kokam -- Introduction -- Plant Material -- Extract -- Uses -- References -- 66 Kola Nut -- Introduction -- Plant Material -- Extractives -- Uses -- Identification Numbers -- Reference -- 67 Large Cardamom -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- References -- 68 Lemon -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 69 Lemongrass -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- Reference -- 70 Licorice -- Introduction -- Plant Material -- Chemistry -- Extraction -- Analytical Method -- Uses -- Identification Numbers -- References -- 71 Lime -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 72 Long Pepper -- Introduction -- Plant Material -- Essential Oil -- Oleoresin -- Uses -- References -- 73 Lovage -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 74 Mace -- Introduction -- Plant Material -- Chemistry -- Essential Oil -- Oleoresin -- Uses -- Identification Numbers -- References -- 75 Mandarin -- Introduction -- Plant Material -- Essential Oil -- Uses -- Identification Numbers -- References -- 76 Marigold -- Introduction -- Plant Material.

Preparation of Flowers for Extraction.