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The chemical sensory informatics of food : measurement, analysis, integration /

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Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry (sponsoring body.)
Other Authors: Guthrie, Brian (Chemist) (Editor), Beauchamp, Jonathan (Editor), Buettner, Andrea (Editor), Lavine, Barry K., 1955- (Editor)
Format: eBook
Language:English
Published: Washington, DC : American Chemical Society, 2015.
Series:ACS symposium series ; 1191.
Subjects:
Chemical senses.
Food > Sensory evaluation.
Flavor.
Cheese > Flavor and odor > Analysis.
Saltiness (Taste) > Analysis.
Chemical senses > Effect of noise on.
European black currant > Flavor and odor > Analysis.
Wine > Flavor and odor > Analysis.
Flavor > Testing.
Wine > Flavor and odor > France > Bordeaux Region (Aquitaine)
Food > Odor > Analysis > Methodology.
Snack foods > Sensory evaluation.
Food > Sensory evaluation > Physiological aspects.
Capsaicin > Threshold limit values.
Bitterness (Taste) > Physiological aspects.
Stevia rebaudiana > Molecular aspects.
Antioxidants > Molecular aspects > Analysis.
Proton transfer reactions.
Time-of-flight mass spectrometry.
Food > Odor > Detection > Analysis.
Color of food.
Food > Spoilage > Detection.
Chemometrics.
Lycium chinense > Analysis.
Berry juices > Flavor and odor > Analysis.
Food > Structure > Analysis.
Least squares.
Musk > Odor > Analysis.
Food Analysis.
Sensation.
Flavoring Agents.
Cheese.
Sodium Chloride, Dietary.
Auditory Perception.
Phenols.
Wine > analysis.
Odorants > analysis.
Capsaicin > analysis.
Solutions.
Salivary Proteins and Peptides.
Glycosides > analysis.
Stevia.
Antioxidants > chemistry.
Nanotechnology > methods.
Mass Spectrometry.
Food Coloring Agents.
Chromatography, Liquid > methods.
Lycium.
Flow Injection Analysis.
Fragaria > chemistry.
Least-Squares Analysis.
TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Item Description:Distributed in print by Oxford University Press.
Physical Description:1 online resource (388 pages) : illustrations (some color).
Bibliography:Includes bibliographical references and index.
ISBN:9780841230705
ISSN:1947-5918 ;