Handbook of Flavor Characterization integrates current sensory, chemical, and psychological research for comprehensive study of flavor interpretation.
Handbook of Flavor Characterization details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception—studying 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.
Contents
Part I. Sensory and Physiological Characteristics of Flavor
- Methods, Approaches, and Caveats for Functionally Evaluating Olfaction and Chemesthesis
- Sensory Analysis and Analytical Flavor Chemistry: Missing Links
- When Are Oral Cavity Odorants Available for Retronasal Olfaction?
- Sensory Analysis and Olfactory Perception: Some Sources of Variation
- Similarity and Diversity in Flavor Perception
- Implications of Recent Research on Olfaction for the Neural Basis of Flavor in Humans: Challenges and Opportunities
Part II. Relating Physical Measures to Flavor Perception
- Effect of Texture Perception on the Sensory Assessment of Flavor Intensity
- Difficulty in Measuring What Matters: Context Effects
- Measuring the Sensory Impact of Flavor Mixtures Using Controlled Delivery
- Nosespace Analysis with Proton-Transfer-Reaction Mass Spectrometry: Intra- and Interpersonal Variability
- Correlation Between Sensory Time-Intensity and Solid-Phase Microextraction Analysis of Fruity Flavor in Model Food Emulsions
- The Influence of Random Coil Overlap on Perception of Solutions Thickened Using Guar Gum
Part III. Gas Chromotography-Olfactometery
- Differences in the Aroma of Selected Fresh Tomato Cultivars
- New Flavor Compounds from Orange Essence Oil
- eat-Induced Changes in Aroma Components of Holy Basil (Ocimum sanctum L.)
- Characterization of Flavor Compounds During Grinding of Roasted Coffee Beans
- Interactions of Selected Flavor Compounds with Selected Dairy Products
- Challenges in Analyzing Difficult Flavors
- Nose to Text: Voice Recognition Software for Gas Chromatography Olfactometry
Part IV. Comparisons of Techniques, Methods, and Models
- Headspace Sampling: A Critical Part in Evaluating True Gas Phase Concentrations
- Meat Aroma Analysis: Problems and Solutions
- Analysis of Flavor Compounds from Microwave Popcorn Using Supercritical Fluid CO2 Followed by Dynamic/Static Headspace Techniques
- Representative Sampling of Volatile Flavor Compounds: The Model Mouth Combined with Gas Chromatography and Direct Mass Spectrometry
- Effects of Oral Physiological Characteristics on the Release of Aroma Compounds from Oil-in-Water Emulsions Using Two Mouth Simulator Systems
- Identification of Nonvolatile Flavor Compounds by Hydrophilic Interaction Liquid Chromatography-Electrospray Mass Spectrometry
Part V. Real-Time Analysis of Flavor Components
- On-Line Monitoring of the Maillard Reaction
- Optimizing Release of Flavor in Purge and Trap Analysis Using Humidified Purge Gas and Inverse Gas Chromatography
- Novel Mass Spectrometric Techniques for Monitoring Aroma Volatiles
- Identification of Volatile Compounds Using Combined Gas Chromatography Electron Impact Atmospheric Pressure Ionization Mass Spectometry
Part VI. Compounds Associated with Flavors
- Variables Affecting Solid-Phase Microextraction Headspace Analysis of Orange Juice Volatilesan
- Analysis of Microbial Volatile Metabolites Responsible for Musty-Earthy Odors by Headspace Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry
- Analysis of Off-Aromas in Wines Caused by Aging
- Analysis of Important Flavor Precursors in Meat
- On the Role of 3-Methyl-2-Butene-1-Thiol in Beer Flavor
- Extraction of Encapsulated Flavors by Accelerated Solvent Extraction
Index
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