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Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold numbers into a better understanding of smell and taste. Using more ancillary techniques helps sensory scientists and analytical chemists elucidate how chemical constituents can influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry ...

Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.

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 method...

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Written from a practical, problem-solving perspective, this second edition examines stir bar sorptive extraction (SBSE)and emphasizes the range of applications available. Topics discussed include analyzing and combating off-flavors caused by metabolites from microorganisms and the identification of the characterizing aroma-active compounds of tropical fruits with high economic potential. The book also examines the parameters utilized during th...