This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.
“… examines a wide range of sample preparation methods and conditions, as well as offering several comparisons of chemical detector sensitivities, considers the design of various sensory analyses and experiments, the synthesis of desired flavors and prevention of off-flavors, the detection of compounds potentially contributing to flavor, the effect of light, heat, and microorganisms on flavor formation, and the examination of flavor according to the stimuli, receptors, processing of sensory signals, and the hedonic response of the consumer. The book is offering to all the readers interested in these field information sources, valuable not only through its quantity of material perfectly organized but through its scientific contents as well. The huge amount of information, the highly scientific level of presentation, the increasingly impact of the topic discussed, make this book indispensable for all the advised readers that must have it in their personal library.”
—Prof. Ecaterina Merica, Faculty of Industrial Chemistry, in Iasi Polytechnic Magazine, Vol. 16, No. 1 / 4, March/December 2004
“This book provides a snapshot of the state of research in flavour science at the time of its complilation.”
—Society of Dairy Technology, Vol. 59, No.1. Feb. 2006