Handbook of Flavor Characterization : Sensory, Chemical and Physiological Techniques

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