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

By: Kathryn D. Deibler and Jeannine Delwiche

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Synopsis: 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.

Book Quality:: Publisher Quality
ISBN-13:: 9781135526139
Related ISBNs:: 9780429223396, 9780367395025, 9780367395025, 9780824747039, 9780824747039
Publisher:: CRC Press
Date of Addition:: 05/09/20
Copyrighted By:: Marcel Dekker, Inc.
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Science, Technology
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.
Edited by:: Kathryn D. Deibler
Edited by:: Jeannine Delwiche