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Books > Science & Mathematics > Biology, life sciences > Life sciences: general issues > Neurosciences

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Sensory-Directed Flavor Analysis (Electronic book text)
Sensory-Directed Flavor Analysis (Electronic book text): Ray Marsili

Sensory-Directed Flavor Analysis (Electronic book text)

Ray Marsili

Series: Food Science and Technology

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Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister (R) and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extract, isolate, and concentrate potential flavor-important chemicals from complex food systems has surpassed the ability to understand how the chemical data relates to flavor.Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold hard numbers into a better understanding of the sense of smell and taste. The author integrates the two disciplines of sensory science and analytical chemistry, encouraging sensory scientists to incorporate more analytical data while encouraging analytical chemists to include more sensory techniques. Using more ancillary techniques helps each discipline elucidate how various chemical constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O), combination GC-O and multi-dimensional GC, the application of odor activity values (OAVs), and recombination studies, as well as solid-phase dynamic extraction and preseparation techniques. A broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures, are included throughout the book.Highlighting the advantages and disadvantages and the appropriate circumstances for each method of analysis, Sensory-Directed Flavor Analysis offers flavor scientists an essential reference to deepen their understanding of the function of chemicals on the perception of taste.

General

Imprint: Crc Press
Country of origin: United States
Series: Food Science and Technology
First published: 2006
Editors: Ray Marsili
Format: Electronic book text
Pages: 288
ISBN-13: 978-1-4665-4577-9
Categories: Books > Science & Mathematics > Biology, life sciences
Books > Professional & Technical > Industrial chemistry & manufacturing technologies
Books > Science & Mathematics > Biology, life sciences > Life sciences: general issues
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry
Books > Science & Mathematics > Biology, life sciences > Life sciences: general issues > Neurosciences
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 1-4665-4577-1
Barcode: 9781466545779

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