Sensory-Directed Flavor Analysis

Informationen zum Autor Ray Marsili Klappentext 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. Using more ancillary techniques helps both sensory scientists and analytical chemists elucidate how various chemicals constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O) and the application of odor activity values (OAVs)! 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. Zusammenfassung 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. This book discusses technologies and analytical methods including GC-olfactometry (GC-O) and combination GC-O and multi-dimensional GC. Inhaltsverzeichnis Comparing sensory and analytical chemistry flavor analysis! Relating sensory and instrumental analyses! Application of sensory-directed flavor-analysis techniques! An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis! Preseparation techniques in aroma analysis! Solid phase dynamic extraction: A technique for extracting more analytes from samples! The application of chemometrics for studying flavor and off-flavor problems in foods and beverages! Sensometrics: the application of multivariate analysis to sensory data! Character-impact flavor compounds

Autorentext
Ray Marsili

Klappentext
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. Using more ancillary techniques helps both sensory scientists and analytical chemists elucidate how various chemicals constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O) and the application of odor activity values (OAVs), 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.


Zusammenfassung
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. This book discusses technologies and analytical methods including GC-olfactometry (GC-O) and combination GC-O and multi-dimensional GC.

Inhalt
Comparing sensory and analytical chemistry flavor analysis, R. T. MarsiliRelating sensory and instrumental analyses, M.A. Drake, R.E. Miracle, A.D. Caudle, and K.R. CadwalladerApplication of sensory-directed flavor-analysis techniques, R. T. MarsiliAn integrated MDGC-MS-olfactometry approach to aroma and flavor analysis, D. K. Eaton, L. T. Nielsen, and D. W. WrightPreseparation techniques in aroma analysis, M. C. Qian, H. M. Burbank, and Y. WangSolid phase dynamic extraction: A technique for extracting more analytes from samples, I. Christ, U. B. Kuehn, and K. StrassburgerThe application of chemometrics for studying flavor and off-flavor problems in foods and beverages, R. T. MarsiliSensometrics: the application of multivariate analysis to sensory data, S. Karow, Y. Fu, and T. LabanCharacter-impact flavor compounds, R. J. McGorrinIndex

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