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.

Highlighting the advantages and disadvantages and the appropriate circumstances for each method of analysis, Sensory-Directed Flavor Analysis offers flavor scientists an essential reference to deepen their understanding of the function of chemicals on the perception of taste.

Features:

• Describes various techniques that combine both sensory descriptive analysis and analytical chemical analysis to solve flavor problems
• Employs dozens of chromatograms, graphs, and tables that explain the benefits of various approaches to studying flavors and off-flavors
• Includes case studies and application examples showing how sensory-directed flavor analysis solves real food/flavor problems
• Offers a comprehensive organized examination of the most important odor active chemicals found in all major food classes

Sensory-Directed Flavor Analysis discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O), combination GC-O and multi-dimensional 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.

Contents

1. Comparing sensory and analytical chemistry flavor analysis
2. Application of sensory-directed flavor-analysis techniques
3. An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis
4. Preseparation techniques in aroma analysis
5. Solid phase dynamic extraction: A technique for extracting more analytes from samples
6. The application of chemometrics for studying flavor and off-flavor problems in foods and beverages
7. Sensometrics: the application of multivariate analysis to sensory data
8. Character-impact flavor compounds

Index

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ORDER NOW Sensory-Directed Flavor Analysis edited by Ray Marsili 2006 • 288 pages • $225.95 + shipping Texas residents please add 6.75 % sales tax