Handbook of Flavor Characterization

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.

Kathryn D. Deibler is Postdoctoral Researcher, Cornell University, Geneva, New York. The author, coauthor, editor or coeditor of several professional publications, she holds one patent and is a member of the Institute of Food Technologists. The recipient of the George Charalambous Fellowship in Food Chemistry (1999) from the American Chemical Society (ACS), she serves on Executive Committee of the ACS Agricultural and Food Chemistry Division (2002-2005). She received the B.S. degree (1995) in food science from Clemson University, South Carolina, and the M.S. (1997) and Ph.D, (2001) degrees in food chemistry from Cornell University, Ithaca, New York. Jeannine Delwiche is Head of the Sensory Science Group, The Ohio State University, Columbus. The author, coauthor, editor or coeditor of numerous professional publications, she is the recipient of the AChemS ISOT/ECRO Travel Fellowship (2000) and a professional member, divisional member-at-large (2002), and regional chair-elect (2003) of the Institute of Food Technologists. A member of the Association for Chemoreception Sciences and the American Chemical Society, among other organizations, she received the B.S. (1990) and M.S. (1992) degrees in food science and technology from the University of California, Davis, and the Ph.D. degree (1997) in psychology from Cornell University, Ithaca, New York. She served as a post-doctoral fellow at the Monell Chemical Senses Center in Philadelphia, Pennsylvania.

Preface, Part I. Sensory and Physiological Characteristics of Flavor, Part II. Relating Physical Measures to Flavor Perception, Part III. Gas Chromotography-Olfactometery, Part IV. Comparisons of Techniques, Methods, and Models, Part V. Real-Time Analysis of Flavor Components, Part VI. Compounds Associated with Flavors, Index