Sensory-Directed Flavor Analysis

ISBN-13: 9780367390396 / Angielski / Miękka / 2019 / 288 str.

Ray Marsili

Opis

Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold numbers into a better understanding of smell and taste. Using more ancillary techniques helps sensory scientists and analytical chemists elucidate how chemical constituents can influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry and the application of odor activity values, as well as solid-phase dynamic extraction and pre-separation techniques. The book provides a broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures throughout.

Spis treści

Comparing sensory and analytical chemistry flavor analysis, Relating sensory and instrumental analyses, Application of sensory-directed flavor-analysis techniques, An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis, Preseparation techniques in aroma analysis, Solid phase dynamic extraction: A technique for extracting more analytes from samples, The application of chemometrics for studying flavor and off-flavor problems in foods and beverages, Sensometrics: the application of multivariate analysis to sensory data, Character-impact flavor compounds

O autorze

Ray Marsili