This book explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor.
This book explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor.
Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process.
Inhaltsangabe
Section 1 Flavoromics. 1. Flavoromic Analyses of Aroma and Taste: Markers and Genetic Association Studies. Section 2 Analysis Techniques. 2. Targeted - Untargeted (non-targeted) Analysis. 3. Analysis Techniques (2D-GC, HPLC, GCO, MS, NMR). Section 3 Data. 4. Data Handling. 5. Data Mining. 6. Unsupervised and Supervised Chemometrics in Flavoromics. Section 4 Flavoromics of Foods. 7. Analysis of Plant Oils. 8. Flavoromic Analysis of Dairy Products. 9. Sensory Evaluation and Flavoromic Analysis of Fruit Components. 10. Analysis of Vegetables. 11. Analysis of Fruit Juices. 12. Analysis of Wine and Beer Using Flavoromic Approaches. 13. Analysis of Coffee. 14. Meat. 15. Analysis of Diverse Food Products
Section 1 Flavoromics. 1. Flavoromic Analyses of Aroma and Taste: Markers and Genetic Association Studies. Section 2 Analysis Techniques. 2. Targeted - Untargeted (non-targeted) Analysis. 3. Analysis Techniques (2D-GC, HPLC, GCO, MS, NMR). Section 3 Data. 4. Data Handling. 5. Data Mining. 6. Unsupervised and Supervised Chemometrics in Flavoromics. Section 4 Flavoromics of Foods. 7. Analysis of Plant Oils. 8. Flavoromic Analysis of Dairy Products. 9. Sensory Evaluation and Flavoromic Analysis of Fruit Components. 10. Analysis of Vegetables. 11. Analysis of Fruit Juices. 12. Analysis of Wine and Beer Using Flavoromic Approaches. 13. Analysis of Coffee. 14. Meat. 15. Analysis of Diverse Food Products
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