Deibler / Delwiche Handbook of Flavor Characterization

Sensory Analysis, Chemistry, and Physiology
Erscheinungsjahr 2003
ISBN: 978-0-203-91281-2
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 520 Seiten

Reihe: Food Science and Technology

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.

Zielgruppe

Flavor chemists and researchers, sensory scientists, perfumers, food product developers, and upper-level undergraduate and graduate students in these disciplines

Autoren/Hrsg.

Deibler, Kathryn D.

Delwiche, Jeannine

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie