ENGLISH

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

By Deibler , Kathryn D.

Book information

Publisher
CRC Press
Year
2003
ISBN
978-0-203-91281-2, 978-0-8247-4703-9, 0-8247-4703-8
DOI
10.1201/9780203912812
Language
english
Format
PDF
Filesize
8 MB (8397611 bytes)
Series
Food Science and Technology
Edition
1
Pages
384\428
Time added
2014-02-12 18:00:00

Description

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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