ABSTRACT
Interestingly, there is little detailed information in print on flavor applications. Heath [1] offered the first book in this area, and it still serves as an excellent reference today. Ashurst [2] and Ziegler and Ziegler [3] devote significant space to this topic in their books, but it is not the focus of either book. Certainly, specialized books on a given food (e.g., baked goods authored by Matz [4]), include chapters on the flavoring of their product, but this information as a whole is then scattered among many sources instead of one. This topic is sufficiently important that it should be covered in a book on its own.
