Sensory Science Analysis Reference from C.H.I.P.S.

Analysis of Taste
and Aroma

edited by J.F. Jackson

Analysis of the plant components interacting with these two senses, so important for the very survival of human beings and, in more recent times, the key to their enjoyment of life as well, is presented with examples of the use of molecular approaches. These include DNA microarrays, antisense technology and RNA gel blot analysis.

Some recent advances in plant analysis technology embrace amongst others the use of electroantennography in the detection of physiologically important flower volatiles.

An introductory chapter explains what we know about the molecular biology of human taste and aroma receptors, as this has implications for the analysis of plant components interacting with these receptors.

An outstanding reference for plant biochemists; food scientists; organic chemists; biochemists; plant geneticists; oenologists; beer and wine brewing industry.


  1. Molecular Biology of Taste and Aroma Receptors: Implications for Taste and Aroma of Plant Products
    • Introduction
    • Taste Buds and Receptor Cells
    • Taste Receptors
    • Taste Receptor E xpression Patterns
    • Conclusions for Taste Modality
    • Aroma Detection in Mammals
    • Model for the Olfactory System
    • Conclusions for Aroma Perception in Humans

  2. Use of DNA Microarrays in the Identification of Genes Involved in Strawberry Flavor Formation
    • Introduction
    • The Microarray Method
    • Strawberry and Flavor Formation
    • From Expression to Function: Identification of Strawberry AAT (SAAT)
    • Conclusion and Future Prospects

  3. Testing for Taste and Flavour of Beer
    • Introduction
    • Characteristics of Taste and Flavour Compounds in Beer
    • Sensory Testing for Taste and Flavour of Beer
    • Conclusions

  4. Taste Evaluation for Peptides in Protein Hydrolysates from Soybean and Other Plants
    • Introduction
    • Bitterness of Peptides from Soybean Protein
    • Protein Hydrolysates from Soybean and Other Plant Foods
    • Acidic Oligopeptides
    • Isolation of Peptides from Protein Hydrolysate
    • Sensory E valuation
    • Conclusions and Vista

  5. Hop Aroma Extraction and Analysis
    • Introduction
    • Hop Aroma
    • Varietal Discrimination of Hop Cultivars According to Their Oil Content

  6. Olfactometry and Aroma Extract Dilution Analysis of Wines
    • Introduction
    • A Review of Wine Olfactometry
    • Wine Olfactometry: An Overview
    • Methodological Aspects
    • Techniques for Processing the Olfactometric Signal
    • Final Remarks

  7. Analysis of Volatile Components of Citrus Fruit Essential Oils
    • Introduction
    • Chemical Composition of Citrus Peel Essential Oils
    • Analysis of Citrus Peel Essential Oils
    • Deterpenation of Citrus Essential Oils
    • Novel Citrus Fruits

  8. Aroma Volatiles in Fruits in Which Ethylene Production Is Depressed by Antisense Technology
    • Why Use Antisense Technology to Study Fruit Aroma?
    • Methods
    • Illustration: Our Results
    • Conclusions

  9. Detection of Physiologically Active Flower Volatiles Using Gas Chromatography Coupled with Electroantennography
    • Introduction
    • Collection of Floral Scent
    • Gas Chromatography
    • E lectrophysiology
    • Behavioural Tests
    • Compilation of Results
    • Concluding Remarks

  10. Analysis of Rhythmic Emission of Volatile Compounds of Rose Flowers
    • Introduction: Rhythmicity in Emission of Volatile Compounds, How and Why
    • Rhythmicity in Emitted Volatiles
    • Rhythmicity in Precursors of Emitted Volatiles in Rose Petal Tissue
    • General Conclusion
    • References

  11. Odour Intensity Evaluation in GC-Olfactometry by Finger Span Method
    • Introduction
    • Description of the Finger Span Cross-Modality Matching Principle
    • Selection and Training
    • Performance of the Method
    • Applications
    • Conclusion

  12. Solid Phase Microextraction Application in GC/Olfactometry Dilution Analysis
    • Introduction
    • Description of Methods
    • Example of SPME Dilution Analysis
    • Conclusions

  13. RNA Gel Blot Analysis to Determine Gene Expression of Floral Scents
    • Introduction
    • RNA Gel Blot Analysis


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Analysis of Taste and Aroma
edited by J.F. Jackson and H.F. Linskens
2002 • 269 pages • $278.00 + shipping
Texas residents please add 6.75 % sales tax

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