Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology

Kathryn D. Deibler, Jeannine Delwiche

September 5, 2003 by CRC Press
Reference - 520 Pages
ISBN 9780824747039 - CAT# DK2899
Series: Food Science and Technology

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Features

• 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

• Examines a wide range of sample preparation methods and conditions

Summary

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.

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