| Description |
288 pages : illustrations ; 24 cm |
| Series |
Food science and technology ; [163] |
|
Food science and technology (Taylor & Francis) ; 163
|
| Contents |
Ch. 1. Comparing sensory and analytical chemistry flavor analysis / Ray T. Marsili -- Ch. 2. Relating sensory and instrumental analyses / M. A. Drake, R. E. Miracle, A. D. Caudle and K. R. Cadwallader -- Ch. 3. Application of sensory-directed flavor-analysis techniques / Ray T. Marsili -- Ch. 4. An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis / David K. Eaton, Lawrence T. Nielson and Donald W. Wright -- Ch. 5. Preseparation techniques in aroma analysis / Michael C. Qian, Helen M. Burbank and Yuanyuan Wang -- Ch. 6. Solid phase dynamic extraction : a technique for extracting more analytes from samples / Ingo Christ, Ulrike B. Kuehn and Ken Strassburger -- Ch. 7. The application of chemometrics for studying flavor and off-flavor problems in foods and beverages / Ray T. Marsili -- Ch. 8. Sensometrics : the application of multivariate analysis to sensory data / S. Karow, Y. Fu and T. Laban -- Ch. 9. Character-impact flavor compounds / Robert J. McGorrin |
| 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."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Flavor.
|
|
Food -- Sensory evaluation.
|
| Author |
Marsili, Ray, 1946-
|
| LC no. |
2006045647 |
| ISBN |
1574445685 (hbk.) |
|
9781574445688 (hbk.) |
|
