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Handbook of flavor characterization : sensory analysis, chemistry, and physiology

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This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics and human physiology on aroma and flavour perception. Content: Preface; Contents; Methods, Approaches, and Caveats for Functionally Evaluating Olfaction and Chemesthesis; Sensory Analysis and Analytical Flavor Chemistry: Missing Links; When Are Oral Cavity Odorants Available for Retronasal Olfaction?; Sensory Analysis and Olfactory Perception: Some Sources of Variation; Similarity and Diversity in Flavor Perception; Implications of Recent Research on Olfaction for the Neural Basis of Flavor in Humans: Challenges and Opportunities; Effect of Texture Perception on the Sensory Assessment of Flavor Intensity. Difficulty in Measuring What Matters: Context EffectsMeasuring the Sensory Impact of Flavor Mixtures Using Controlled Delivery; Nosespace Analysis with Proton-Transfer-Reaction Mass Spectrometry: Intra- and Interpersonal Variability; Correlation Between Sensory Time-Intensity and Solid-Phase Microextraction Analysis of Fruity Flavor in Model Food Emulsions; The Influence of Random Coil Overlap on Perception of Solutions Thickened Using Guar Gum; Differences. Abstract: This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics and human physiology on aroma and flavour perception

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Detail Information

Series Title

Food science and technology (Marcel Dekker, Inc.), 131.

Call Number

[ITP-LIB-361]

Publisher

London : M. Dekker., 2004

Collation

xi, 493 pages : illustrations ; 24 cm.

Language

English

ISBN/ISSN

9780824756703

Classification

664.07

Content Type

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Media Type

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Carrier Type

-

Edition

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Subject(s)

Flavor -- Analysis -- Handbooks, manuals, etc.
Smell -- physiology.
Flavoring Agents -- analysis.

Specific Detail Info

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Statement of Responsibility

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