Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology

Front Cover
Kathryn D. Deibler, Jeannine Delwiche
CRC Press, Sep 5, 2003 - Technology & Engineering - 384 pages
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

1 Methods Approaches and Caveats for Functionally Evaluating Olfaction and Chemesthesis
1
Missing Links
39
3 When Are Oral Cavity Odorants Available for Retronasal Olfaction?
47
Some Sources of Variation
58
5 Similarity and Diversity in Flavor Perception
73
Challenges and Opportunities
80
7 Effect of Texture Perception on the Sensory Assessment of Flavor Intensity
89
Context Effects
102
A Critical Part in Evaluating True Gas Phase Concentrations
254
Problems and Solutions
262
22 Analysis of Flavor Compounds from Microwave Popcorn Using Supercritical Fluid CO2 Followed by DynamicStatic Headspace Techniques
278
The Model Mouth Combined with Gas Chromatography and Direct Mass Spectrometry
303
24 Effects of Oral Physiological Characteristics on the Release of Aroma Compounds from OilinWater Emulsions Using Two Mouth Simulator Systems
312
25 Identification of Nonvolatile Flavor Compounds by Hydrophilic Interaction Liquid ChromatographyElectrospray Mass Spectrometry
328
26 OnLine Monitoring of the Maillard Reaction
342
27 Optimizing Release of Flavor in Purge and Trap Analysis Using Humidified Purge Gas and Inverse Gas Chromatography
352

9 Measuring the Sensory Impact of Flavor Mixtures Using Controlled Delivery
116
Intra and Interpersonal Variability
130
11 Correlation Between Sensory TimeIntensity and SolidPhase Microextraction Analysis of Fruity Flavor in Model Food Emulsions
140
12 The Influence of Random Coil Overlap on Perception of Solutions Thickened Using Guar Gum
153
13 Differences in the Aroma of Selected Fresh Tomato Cultivars
164
14 New Flavor Compounds from Orange Essence Oil
180
15 HeatInduced Changes in Aroma Components of Holy Basil Ocimum sanctum L
189
16 Characterization of Flavor Compounds During Grinding of Roasted Coffee Beans
204
17 Interactions of Selected Flavor Compounds with Selected Dairy Products
229
18 Challenges in Analyzing Difficult Flavors
237
Voice Recognition Software for Gas Chromatography Olfactometry
247
28 Novel Mass Spectrometric Techniques for Monitoring Aroma Volatiles
363
29 Identification of Volatile Compounds Using Combined Gas Chromatography Electron Impact Atmospheric Pressure Ionization Mass Spectrometry
372
30 Variables Affecting SolidPhase Microextraction Headspace Analysis of Orange Juice Volatiles
383
31 Analysis of Microbial Volatile Metabolites Responsible for MustyEarthy Odors by Headspace SolidPhase Microextraction Gas ChromatographyM...
396
32 Analysis of OffAromas in Wines Caused by Aging
412
33 Analysis of Important Flavor Precursors in Meat
419
34 The Role of 3Methyl2Butene1Thiol in Beer Flavor
428
35 Extraction of Encapsulated Flavors by Accelerated Solvent Extraction
438
Index
446
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information