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Flavoromics: An Integrated Approach to Flavor and Sensory Assessment (Food Analysis & Properties) - Tapa dura

 
9781032210629: Flavoromics: An Integrated Approach to Flavor and Sensory Assessment (Food Analysis & Properties)
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ISBN 10: 1032210621 ISBN 13: 9781032210629
Editorial: CRC Press, 2023

Sinopsis

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca del autor

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.

De la contraportada

This book 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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
CRC Press
Año de publicación
2023
Idioma
Inglés
ISBN 10 
1032210621
ISBN 13 
9781032210629
Encuadernación
Tapa dura
Número de edición
1
Número de páginas
344
Editor
Nollet Leo, Bordiga Matteo
Contacto del fabricante
Taylor and Francis, GPSR Taylor and Francis
gpsr@taylorandfrancis.com

Taylor & Francis Verlag GmbH, Kaufingerstraße 24
München
80331
Alemania