1st Edition
Flavoromics An Integrated Approach to Flavor and Sensory Assessment
Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the non-targeted way of rapidly collecting a significant amount of data from a wide range of sample populations and using the data to study complicated topics. Now that we have the required tools, we can carry out high-throughput trace investigations that incorporate both gustatory and olfactory signals.
Flavoromics: An Integrated Approach to Flavor and Sensory Assessment describes the tools to do high-throughput, trace analyses that represent both taste and olfaction stimuli. It explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor. This cutting-edge equipment will enable us to create flavorings and perfumes that are more realistic and superior.
Key Features:
- Includes a detailed section on data handling/mining
- Section 4 describes a broad overview of different food matrices
- Points out the integration of flavoromics with advanced separation methods, data management, statistical modeling, and variable selection
This book represents a revolutionary tool waiting to help make better, truer to life flavorings and fragrances.
Series Preface
Preface
About the Editors
List of Contributors
Section 1 Flavoromics
Chapter 1 – Flavoromic Analyses of Aroma and Taste: Markers and Genetic Association Studies
Saher Islam, Mahesh Pattabhiramaiah, Devarajan Thangadurai, Suraj Shashikant Dabire, Jeyabalan Sangeetha, Ravichandra Hospet, Muniswamy David, Zaira Zaman Chowdhury
Section 2 Analysis Techniques
Chapter 2 - Targeted – Untargeted (non-targeted) Analysis
Dev Kant Shandilya
Chapter 3 - Analysis Techniques (2D-GC, HPLC, GCO, MS, NMR)
Leo M.L. Nollet
Section 3 Data
Chapter 4 - Data Handling
Thomas Canhao Xu
Chapter 5 - Data Mining
Rui Meng and Wenmeng He
Chapter 6 - Unsupervised and Supervised Chemometrics in Flavoromics
Philipp Weller and Hadi Parastar
Section 4 Flavoromics of Foods
Chapter 7 - Analysis of Plant Oils
Henryk H. Jeleń and Natalia Drabińska
Chapter 8 – Flavoromic Analysis of Dairy Products
Saher Islam, Devarajan Thangadurai, Muniswamy David, Zaira Zaman Chowdhury, Mahesh Pattabhiramaiah, and Mahantesh Dodamani,
Chapter 9 – Sensory Evaluation and Flavoromic Analysis of Fruit Components
Devarajan Thangadurai, Mahesh Pattabhiramaiah, Jeyabalan Sangeetha, Srinivas B. Neglur
Saher Islam, Ravichandra Hospet, Muniswamy David, Pavitra Chippalakatti, Simran Panigatti, Zaira Zaman Chowdhury, and Poojashree Nagappa Kummur
Chapter 10 - Analysis of Vegetables
Wenmeng He and Baojun Xu
Chapter 11 - Analysis of Fruit Juices
Mohammad Rashid and K. S. Siddiqi
Chapter 12 - Analysis of Wine and Beer Using Flavoromic Approaches
Devarajan Thangadurai, Mahesh Pattabhiramaiah, Saher Islam, Jeyabalan Sangeetha, Lokeshkumar Prakash, Ravichandra Hospet, Muniswamy David, Simran Panigatti, Zaira Zaman Chowdhury, Pavitra Chippalakatti, and Vedavyas Shivanand Chavan
Chapter 13 - Analysis of Coffee
Gamze Guclu, Hasim Kelebek, Serkan Selli, and Kouame Fulbert Oussou
Chapter 14 - Meat
Semih Ötleş and Vasfiye Hazal Özyurt
Chapter 15 - Analysis of Diverse Food Products
Aziz ur Rahman, Huda Nafees, Mohammad Mudassir and Khwaja Salahuddin Siddiqi, and Leo M. L. Nollet
Biography
Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books.
Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process.
