Handbook of flavor chracterization

Kathryn Deibler, Jeannine Delwiche9780824747039, 0-8247-4703-8

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics and human physiology on aroma and flavour perception. Content: Preface; Contents; Methods, Approaches, and Caveats for Functionally Evaluating Olfaction and Chemesthesis; Sensory Analysis and Analytical Flavor Chemistry: Missing Links; When Are Oral Cavity Odorants Available for Retronasal Olfaction?; Sensory Analysis and Olfactory Perception: Some Sources of Variation; Similarity and Diversity in Flavor Perception; Implications of Recent Research on Olfaction for the Neural Basis of Flavor in Humans: Challenges and Opportunities; Effect of Texture Perception on the Sensory Assessment of Flavor Intensity. Difficulty in Measuring What Matters: Context EffectsMeasuring the Sensory Impact of Flavor Mixtures Using Controlled Delivery; Nosespace Analysis with Proton-Transfer-Reaction Mass Spectrometry: Intra- and Interpersonal Variability; Correlation Between Sensory Time-Intensity and Solid-Phase Microextraction Analysis of Fruity Flavor in Model Food Emulsions; The Influence of Random Coil Overlap on Perception of Solutions Thickened Using Guar Gum; Differences. Abstract: This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics and human physiology on aroma and flavour perception