Sensory-Directed Flavor AnalysisAuthor:
Publisher: CRC Press
Publish date: November 2006
Using a systematic approach to determine which techniques to use under which circumstances for studying a specific flavor problem, this book- Describes various techniques that combine both sensory descriptive analysis and analytical chemical analysis to solve flavor problems Employs dozens of chromatograms, graphs, and tables that explain the benefits of various approaches to studying flavors and off-flavors Includes case studies and application examples showing how sensory-directed flavor analysis solves real food/flavor problems Offers a comprehensive organized examination of the most important odor active chemicals found in all major food classes Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-TwisterŽ and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extract, isolate, and concentrate potential flavor-important chemicals from complex food systems has surpassed the ability to understand how the chemical data relates to flavor. 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. The author integrates the two disciplines of sensory science and analytical chemistry, encouraging sensory scientists to incorporate more analytical data while encouraging analytical chemists to include more sensory techniques. Using more ancillary techniques helps each discipline elucidate how various chemical constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O), combination GC-O and multi-dimensional GC, the application of odor activity values (OAVs), and recombination studies, as well as solid-phase dynamic extraction and preseparation techniques. A broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures, are included throughout the book. Highlighting the advantages and disadvantages and the appropriate circumstances for each method of analysis, Sensory-Directed Flavor Analysis offers flavor scientists an essential reference to deepen their understanding of the function of chemicals on the perception of taste.