Handbook of Flavor Characterization (eBook, ePUB)

Sensory Analysis, Chemistry, and Physiology
Redaktion: Deibler, Kathryn D.; Delwiche, Jeannine

• Format: ePub

Produktbeschreibung

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies 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. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 520
• Erscheinungstermin: 5. September 2003
• Englisch
• ISBN-13: 9781135526139
• Artikelnr.: 58768042

Autorenporträt

Kathryn D. Deibler, Jeannine Delwiche

Inhaltsangabe

Sensory and physiology of flavour: methods, approaches and caveats for
functionally evaluating olfaction and chemesthesis; sensory analysis and
analytical flavour chemistry - some missing links; when are oral cavity
odorants available for retronasal olfaction? ; similarity and diversity in
flavour perception. Relating physical measures with flavour perception:
difficulty in measuring what matters - context effects; measuring the
sensory impact of flavour mixtures using controlled delivery; nosespace
analysis with proton-transfer-reaction mass spectrometry - intra- and
interpersonal variability; correlation between sensory time-intensity and
SPME analysis of fruity flavour in model food emulsions. Gas chromotography
- olfactometry: new flavour compounds from orange essence oil. ;
heat-induced changes in aroma components of holy basil (ocimum sanctum L.);
interactions of selected flavour compounds with selected dairy products;
challenges in analyzing difficult flavours; nose to text - voice
recognition software for GC-O. 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
flavour compounds from microwave popcorn using supercritical fluid CO2
followed by dynamic/static headspace techniques; representative sampling of
volatile flavour compounds - the model mouth combined with gas
chromatography and direct mass spectrometry. Real time analaysis of flavour
components: on-line monitoring of the Maillard reaction; optimizing release
of flavour 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 GC-EI-API-MS