Sensory-Directed Flavor Analysis

• Other Authors: Marsili, Ray 1946- (edited)
• Format: Book
• Language: English
• Published: Boca Raton, FL CRC Taylor & Francis 2007
• Series: Food science and technology (Taylor & Francis) 163
• Subjects: Food > Sensory evaluation; Flavor
• Online Access: Click Here to View Status and Holdings.

 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. The author integrates the two disciplines of sensory science and analytical chemistry, encouraging sensory scientists to incorporate more analytical data while encouraging analytical chemists to include more sensory techniques. Using more ancillary techniques helps each discipline elucidate how various chemical constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O), combination GC-O and multidimensional 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.   book jacket