Handbook of Flavor Characterization - Sensory Analysis, Chemistry, and Physiology (Paperback)

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.

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Release date:	October 2019
First published:	2004
Editors:	Kathryn D. Deibler • Jeannine Delwiche
Dimensions:	234 x 156mm (L x W)
Format:	Paperback
Pages:	520
ISBN-13:	978-0-367-39502-5
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-367-39502-9
Barcode:	9780367395025

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