Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology: 131 (Food Science and Technology)

Book Details

• Author: Jeannine Delwiche

• Publisher: CRC Press

• Edition: 1

• Binding: Hardcover

• Number of Pages: 520

• Release Date: 05-09-2003

• ISBN: 9780824747039

• Package Dimensions: 9.3 x 5.9 x 1.1 inches

• Languages: English

About the Book

"Handbook of Flavor Characterization" is a comprehensive multidisciplinary resource that addresses the complexities of flavor and aroma perception. The book examines the intricate relationships between chemical composition, genetics, and human physiology in shaping how we perceive flavor. Written by experts in the field, it serves as an essential guide for researchers and professionals in food science, chemistry, and related disciplines.

Key Features:

1. Comprehensive Coverage: This handbook covers a broad spectrum of research and methodologies used to analyze and interpret flavor and odor, drawing on the latest studies and advancements in the field.

2. Emerging Analytical Methods: It identifies and discusses emerging techniques in flavor analysis, including genomics and in vivo mass spectrometry, providing insights into future research directions.

3. Sample Preparation: The book offers detailed examinations of various sample preparation methods and conditions, as well as comparisons of chemical detector sensitivities to enhance analytical accuracy.

4. Multidisciplinary Approach: The work integrates multiple fields of study, including chemistry, genetics, and human physiology, making it a valuable resource for researchers in diverse areas.

5. In-Depth Research: Contributions from renowned professionals in the field provide authoritative knowledge, ensuring that readers are exposed to cutting-edge methods and findings.

This handbook is ideal for researchers, students, and professionals involved in flavor and aroma analysis, offering valuable insights into the scientific challenges and innovations in flavor characterization.