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E-book

Title Sensory-directed flavor analysis / edited by Ray Marsili
Published Boca Raton, FL : CRC/Taylor & Francis, ©2007

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Description 1 online resource (288 pages) : illustrations
Series Food science and technology ; [163]
Food science and technology (Taylor & Francis) ; 163.
Contents Comparing sensory and analytical chemistry flavor analysis, R.T. Marsili; Relating sensory and instrumental analyses, M.A. Drake, R.E. Miracle, A.D. Caudle, and K.R. Cadwallader; Application of sensory-directed flavor-analysis techniques, R.T. Marsili; An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis, D.K. Eaton, L.T. Nielsen, and D.W. Wright; Preseparation techniques in aroma analysis, M.C. Qian, H.M. Burbank, and Y. Wang; Solid phase dynamic extraction: A technique for extracting more analytes from samples, I. Christ, U.B. Kuehn, and K. Strassburger; The application of chemometrics for studying flavor and off-flavor problems in foods and beverages, R.T. Marsili; Sensometrics: the application of multivariate analysis to sensory data, S. Karow, Y. Fu, and T. Laban; Character-impact flavor compounds, R.J. McGorrin; Index
Summary "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 multidimensional 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"--Jacket
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Food -- Sensory evaluation.
Flavor
Food science.
Food Technology
Odorants -- analysis
Smell -- physiology
Taste -- physiology
TECHNOLOGY & ENGINEERING -- Food Science.
Flavor
Food -- Sensory evaluation
Form Electronic book
Author Marsili, Ray, 1946-
ISBN 9781420017045
1420017047
9780429117589
0429117582