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.
Sensory and physiology of flavour: methods, approaches and caveats for functionally evaluating olfaction and chemesthesis; sensory analysis and analytical flavour chemistry - some missing links; when are oral cavity odorants available for retronasal olfaction? ; similarity and diversity in flavour perception. Relating physical measures with flavour perception: difficulty in measuring what matters - context effects; measuring the sensory impact of flavour mixtures using controlled delivery; nosespace analysis with proton-transfer-reaction mass spectrometry - intra- and interpersonal variability; correlation between sensory time-intensity and SPME analysis of fruity flavour in model food emulsions. Gas chromotography - olfactometry: new flavour compounds from orange essence oil. ; heat-induced changes in aroma components of holy basil (ocimum sanctum L.); interactions of selected flavour compounds with selected dairy products; challenges in analyzing difficult flavours; nose to text - voice recognition software for GC-O. Comparisons of techniques, methods and models: headspace sampling - a critical part in evaluating true gas phase concentrations; meat aroma analysis - problems and solutions; analysis of flavour compounds from microwave popcorn using supercritical fluid CO2 followed by dynamic/static headspace techniques; representative sampling of volatile flavour compounds - the model mouth combined with gas chromatography and direct mass spectrometry. Real time analaysis of flavour components: on-line monitoring of the Maillard reaction; optimizing release of flavour in purge and trap analysis using humidified purge gas and inverse gas chromatography; novel mass spectrometric techniques for monitoring aroma volatiles; identification of volatile compounds using combined GC-EI-API-MS