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Descriptive Analysis in Sensory Evaluation

Author : Sarah E. Kemp
Publisher : John Wiley & Sons
ISBN 13 : 0470671394
Total Pages : 756 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Descriptive Analysis in Sensory Evaluation by : Sarah E. Kemp

Download or read book Descriptive Analysis in Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2018-03-19 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.

Flavor Analysis

Author : Cynthia J. Mussinan
Publisher :
ISBN 13 :
Total Pages : 416 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Flavor Analysis by : Cynthia J. Mussinan

Download or read book Flavor Analysis written by Cynthia J. Mussinan and published by . This book was released on 1998 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor analysis for apples, beef, citrus, coffee, cheese, extruded pet foods, fungi, milk, and Maillard reaction systems, and the researchers come from throughout the industrialized world. Eleven of the chapters illustrate techniques for isolating volatile compounds from complex food matrices, including micro-scale liquid-liquid extraction, headspace sampling, solid phase microextraction, supercritical fluid extraction, and thermo desorption. The chapters devoted to analytical characterization include analyses of Amadori compounds, sulfur compounds, chiral compounds, coumarins and psoralens, flavor precursors, and natural products by GC, GC-MS, HPLC-MS, CCC (countercurrent chromatography), and GC-IRMS (gas chromatography isotope ration mass spectrometry). The final section covers sensory characterization and describes examples using the gas chromatography-olfactory techniques OSME and AEDA as well as the new GC-SOMMSA (selective odorant measurement by multisensor array).

Laboratory Exercises for Sensory Evaluation

Author : Harry T. Lawless
Publisher : Springer Science & Business Media
ISBN 13 : 1461457130
Total Pages : 156 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Laboratory Exercises for Sensory Evaluation by : Harry T. Lawless

Download or read book Laboratory Exercises for Sensory Evaluation written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2012-12-12 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.

Flavour Development, Analysis and Perception in Food and Beverages

Author : J K Parker
Publisher : Elsevier
ISBN 13 : 1782421114
Total Pages : 448 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Flavour Development, Analysis and Perception in Food and Beverages by : J K Parker

Download or read book Flavour Development, Analysis and Perception in Food and Beverages written by J K Parker and published by Elsevier. This book was released on 2014-11-19 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. - Covers the analysis and characterisation of aromas and taste compounds - Examines how aromas can be created and predicted - Reviews how different flavours are perceived

Handbook of Flavor Characterization

Author : Kathryn D. Deibler
Publisher : CRC Press
ISBN 13 : 9780203912812
Total Pages : 528 pages
Book Rating : 4.9/5 (128 download)

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Book Synopsis Handbook of Flavor Characterization by : Kathryn D. Deibler

Download or read book Handbook of Flavor Characterization written by Kathryn D. Deibler and published by CRC Press. This book was released on 2003-09-05 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Manual on Descriptive Analysis Testing for Sensory Evaluation

Author :
Publisher : ASTM International
ISBN 13 :
Total Pages : 58 pages
Book Rating : 4./5 ( download)

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Book Synopsis Manual on Descriptive Analysis Testing for Sensory Evaluation by :

Download or read book Manual on Descriptive Analysis Testing for Sensory Evaluation written by and published by ASTM International. This book was released on with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Understanding Natural Flavors

Author : J. R. Piggott
Publisher : Springer Science & Business Media
ISBN 13 : 1461521432
Total Pages : 333 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Understanding Natural Flavors by : J. R. Piggott

Download or read book Understanding Natural Flavors written by J. R. Piggott and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central to the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour and fragrance industry has worked on development of synthetic or 'nature-identical' flavours which represent a chemist's simu lation of the natural character. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud. There have been great advances recently in analytical chemistry, and partly as a result of this progress there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the development of Western society, quality of food, particularly flavour, has been highly regarded. The amateur or professional cook with the skills to optimize and maintain standards in flavour has been held in the highest respect.

Flavor, Fragrance, and Odor Analysis

Author : Ray Marsili
Publisher : CRC Press
ISBN 13 : 9780203908273
Total Pages : 448 pages
Book Rating : 4.9/5 (82 download)

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Book Synopsis Flavor, Fragrance, and Odor Analysis by : Ray Marsili

Download or read book Flavor, Fragrance, and Odor Analysis written by Ray Marsili and published by CRC Press. This book was released on 2001-11-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains nume

Handbook of Water Analysis

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 9780849384868
Total Pages : 948 pages
Book Rating : 4.3/5 (848 download)

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Book Synopsis Handbook of Water Analysis by : Leo M.L. Nollet

Download or read book Handbook of Water Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2000-06-27 with total page 948 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work details water sampling and preservation methods by enumerating the different ways to measure physical, chemical, organoleptical, and radiological characteristics. It provides step-by-step descriptions of separation, residue determination, and cleanup techniques for a variety of fresh- and salt-waters. It also discusses information regarding the analysis and detection of bacteria and algae.

Handbook of Fermented Meat and Poultry

Author : Fidel Toldrá
Publisher : John Wiley & Sons
ISBN 13 : 0470376341
Total Pages : 575 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Handbook of Fermented Meat and Poultry by : Fidel Toldrá

Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

Advances in Taste-and-odor Treatment and Control

Author : AWWA Research Foundation
Publisher : American Water Works Association
ISBN 13 : 0898677440
Total Pages : 400 pages
Book Rating : 4.8/5 (986 download)

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Book Synopsis Advances in Taste-and-odor Treatment and Control by : AWWA Research Foundation

Download or read book Advances in Taste-and-odor Treatment and Control written by AWWA Research Foundation and published by American Water Works Association. This book was released on 1995 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Fruit and Vegetable Flavors

Author : Y. H. Hui
Publisher : John Wiley and Sons
ISBN 13 : 1118031857
Total Pages : 1118 pages
Book Rating : 4.1/5 (18 download)

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Book Synopsis Handbook of Fruit and Vegetable Flavors by : Y. H. Hui

Download or read book Handbook of Fruit and Vegetable Flavors written by Y. H. Hui and published by John Wiley and Sons. This book was released on 2010-12-01 with total page 1118 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.

Flavour in Food

Author : Andree Voilley
Publisher : Taylor & Francis US
ISBN 13 : 9781855739604
Total Pages : 476 pages
Book Rating : 4.7/5 (396 download)

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Book Synopsis Flavour in Food by : Andree Voilley

Download or read book Flavour in Food written by Andree Voilley and published by Taylor & Francis US. This book was released on 2006-03-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation The flavour of a food is one of its most important qualities. Edited by two leading authorities in the field, and with a distinguished international team of contributors, this important collection summarises the wealth of recent research on how flavour develops in food and is then perceived by the consumer. The first part of the book reviews ways of measuring flavour. Part 2 looks at the ways flavour is retained and released in food. It considers the way flavour is retained in particular food matrices, how flavour is released during the process of eating, and the range of influences governing how flavour is perceived by the consumer. Flavour in food guides the reader through a complex subject and provides the essential foundation in both understanding and controlling food flavour. CONTENTS Part 1 Characterisation of aroma compounds: Choosing the correct analytical technique; Gaschromatography olfactometry; Human perception of taste compounds; Sensory analysis of food flavour; Matching sensory and instrumental data. Part 2 Flavour retention and release in the food matrix: Flavour binding; Emulsion-flavour interactions; Carbohydrate-flavour interactions; Modelling aroma interactions; The process of flavour release; Odourtaste interactions in flavour perception; Modulation of taste by flavour preferences.

Sensory Evaluation of Food

Author : Harry T. Lawless
Publisher : Springer Science & Business Media
ISBN 13 : 1441964886
Total Pages : 603 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Sensory Evaluation of Food by : Harry T. Lawless

Download or read book Sensory Evaluation of Food written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2010-09-27 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Modulating the Flavor Profile of Coffee

Author : Robert Hoos
Publisher :
ISBN 13 : 9780692417706
Total Pages : 64 pages
Book Rating : 4.4/5 (177 download)

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Book Synopsis Modulating the Flavor Profile of Coffee by : Robert Hoos

Download or read book Modulating the Flavor Profile of Coffee written by Robert Hoos and published by . This book was released on 2015-03-03 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: I set out with the goal to understand the ways in which the roast profile affects the flavor of the coffee. Through a large amount of research and experimentation, I have developed what I would consider a unified theory of coffee roasting with regards to how it affects the flavors being developed in the bean. This has helped me understand and intentionally manipulate the flavor of coffees that I am roasting since. I hope it will be as beneficial a paradigm for you as it has for me.

The Sensory Evaluation of Dairy Products

Author : Stephanie Clark
Publisher : Springer Science & Business Media
ISBN 13 : 0387774084
Total Pages : 576 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis The Sensory Evaluation of Dairy Products by : Stephanie Clark

Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Dictionary of Flavors

Author : Dolf De Rovira, Sr.
Publisher : John Wiley & Sons
ISBN 13 : 0470384840
Total Pages : 733 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Dictionary of Flavors by : Dolf De Rovira, Sr.

Download or read book Dictionary of Flavors written by Dolf De Rovira, Sr. and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 733 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psychology. Flavors covered include those used in food and beverages, tobacco flavorings, alcoholic beverages, and pet and animal foods. Comparative flavor chemistry is used to evaluate and describe homologous groups of similar chemical structures. Author and flavor chemist De Rovira has collated the G.R.A.S. ingredients into chemically similar groups, where those structural relationships would dictate flavor attribute similarities, allowing predictable aroma types that can be more easily recalled and developed. Coverage in the second edition is extended to include the many significant and recent changes in the fields of flavor chemistry, food technology, and regulatory. Definitions of many items are expanded and inclusion of new items is extensive. To view figures from the book in full color please visit www.flavordynamics.com.