The chemical sensory informatics of food : measurement, analysis, integration /
| Corporate Author: | |
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| Other Authors: | , , , |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
2015.
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| Series: | ACS symposium series ;
1191. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Painting Flavor / Acree, Terry E., Cornell University, Geneva New York 14456; Kurtz, Anne J., Unilever, Trumbull, Connecticut 06611 / http://dx.doi.org/10.1021/bk-2015-1191.ch001
- Influence of Cross-Modal Sensory Interactions on Cheese Flavour Intensity and Character / Niimi, Jun, Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand, CSIRO Animal, Food and Health Sciences, Riverside Corporate Park, 11 Julius Avenue, North Ryde, NSW 2113, Australia; Overington, Amy R., Fonterra Co-operative Group Ltd, Dairy Farm Rd / Private Bag 11029, Palmerston North 4442, New Zealand; Silcock, Patrick, Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Bremer, Phil J., Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Delahunty, Conor M., CSIRO Animal, Food and Health Sciences, Riverside Corporate Park, 11 Julius Avenue, North Ryde, NSW 2113, Australia / http://dx.doi.org/10.1021/bk-2015-1191.ch002
- Strategies To Enhance Saltiness in Food Involving Cross Modal Interactions / Thomas-Danguin, T.; Lawrence, G.; Emorine, M.; Nasri, N.; Boisard, L.; Guichard, E.; Salles, C. / http://dx.doi.org/10.1021/bk-2015-1191.ch003
- Influence of Auditory Cues on Chemosensory Perception / Seo, Han-Seok, Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, Arkansas 72704, U.S.A; Hummel, Thomas, Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Fetscherstrasse 74, 01307 Dresden, Germany / http://dx.doi.org/10.1021/bk-2015-1191.ch004
- Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices / Laaksonen, Oskar; Yang, Baoru / http://dx.doi.org/10.1021/bk-2015-1191.ch005
- Enantiomeric Distribution of Ethyl 2-Hydroxy-4-methylpentanoate in Wine, A Natural Enhancer of Fruity Aroma / Lytra, Georgia, Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France, INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France; Tempere, Sophie, Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France, INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France; de Revel, Gilles, Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France, INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France; Barbe, Jean-Christophe, Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d’Ornon, France, INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France / http://dx.doi.org/10.1021/bk-2015-1191.ch006
- Measuring Flavor Interactions Using Fractional Omission Testing / Desforges, Neil, WALTHAM Centre for Pet Nutrition, Mars Petcare, Waltham-on-the-Wolds, LE14 4RT, United Kingdom; O’Mahony, Kate, Division of Food Sciences, University of Nottingham, LE12 5RD, United Kingdom; Delime, Perrine, Division of Food Sciences, University of Nottingham, LE12 5RD, United Kingdom; Hort, Joanne, Division of Food Sciences, University of Nottingham, LE12 5RD, United Kingdom; Taylor, Andrew J, WALTHAM Centre for Pet Nutrition, Mars Petcare, Waltham-on-the-Wolds, LE14 4RT, United Kingdom / http://dx.doi.org/10.1021/bk-2015-1191.ch007
- Evidence for Perceptual Interaction Phenomena To Interpret Typical Nuances of “Overripe” Fruity Aroma in Bordeaux Dessert Wines / Stamatopoulos, Panagiotis, Univ. de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France, INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France; Frérot, Eric, Firmenich SA, R&D Division, 1 Route Des Jeunes, CH – 1211 Genéve 8, Switzerland; Darriet, Philippe, Univ. de Bordeaux, ISVV, EA4577 Œnologie, F-33140 Villenave d’Ornon, France, INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d’Ornon, France / http://dx.doi.org/10.1021/bk-2015-1191.ch008
- Serial Dilution Sensory Analysis (SDSA) Applied To Exploring Sensory Attributes Essential for Food Aroma / Aishima, T.; Iizuka, K.; Morita, K. / http://dx.doi.org/10.1021/bk-2015-1191.ch009
- Non-Homeostatic Intake of Snack Foods: Molecular Triggers and Effects on Brain Activity Pattern / Hoch, Tobias, Department of Chemistry and Pharmacy, Food Chemistry Division, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Schuhstr. 19, 91052 Erlangen, Germany; Hess, Andreas, Institute of Experimental and Clinical Pharmacology and Toxicology, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Fahrstr. 17, 91054 Erlangen, Germany; Pischetsrieder, Monika, Department of Chemistry and Pharmacy, Food Chemistry Division, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Schuhstr. 19, 91052 Erlangen, Germany / http://dx.doi.org/10.1021/bk-2015-1191.ch010
- The Role of Temporal Dominance of Sensations (TDS) in the Generation and Integration of Food Sensations and Cognition / Fiszman, S. / http://dx.doi.org/10.1021/bk-2015-1191.ch011
- Experimental Approaches To Better Understand the Retention of Aroma Compounds in Oro-Naso-Pharyngeal Cavities / Déléris, I., INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 ave L. Brétigniéres, F-78850 Thiverval-Grignon, France, AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 ave L. Brétigniéres, F-78850 Thiverval-Grignon, France; Saint-Eve, A., INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 ave L. Brétigniéres, F-78850 Thiverval-Grignon, France, AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 ave L. Brétigniéres, F-78850 Thiverval-Grignon, France; Kauffmann, M., INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 ave L. Brétigniéres, F-78850 Thiverval-Grignon, France, AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 ave L. Brétigniéres, F-78850 Thiverval-Grignon, France; Feron, G., INRA, UMR 1324 Centre des Sciences du Goût et de l’Alimentation, 17 rue Sully, F-21065 Dijon, France; Souchon, I., INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 ave L. Brétigniéres, F-78850 Thiverval-Grignon, France, AgroParisTech, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 1 ave L. Brétigniéres, F-78850 Thiverval-Grignon, France / http://dx.doi.org/10.1021/bk-2015-1191.ch012
- Determination of Thresholds for Capsaicin in Aqueous and Oil-Based Solutions / Schneider, Désirée, Department of Food Technology, University of Applied Sciences Fulda, Marquardstr. 35, 36039 Fulda, Germany; Seuß-Baum, Ingrid, Department of Food Technology, University of Applied Sciences Fulda, Marquardstr. 35, 36039 Fulda, Germany; Schlich, Elmar, Department of Process Engineering in Food and Servicing Business, Justus Liebig University Giessen, Stephanstr. 24, 35390 Giessen, Germany / http://dx.doi.org/10.1021/bk-2015-1191.ch013
- Do Salivary Proteins Play a Role in Tasting Bitter Substances? / Carpenter, Guy H. / http://dx.doi.org/10.1021/bk-2015-1191.ch014
- Molecular Determinants of the Bittersweet Janus Head of Steviol Glycosides from Stevia rebaudiana (Bert.) Bertoni / Dawid, C., Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, 85354 Freising, Germany; Well, C., Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, 85354 Freising, Germany; Brockhoff, A., Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany; Stähler, F., Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany; Meyerhof, W., Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany; Hofmann, T., Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, 85354 Freising, Germany / http://dx.doi.org/10.1021/bk-2015-1191.ch015
- Nanotechnological Methods of Antioxidant Characterization / Apak, Reşat, Department of Chemistry, Faculty of Engineering, Istanbul University, Avcilar 34320, Istanbul-Turkey; Çapanoğlu, Esra, Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak 34469, Istanbul-Turkey; Arda, Ayşem Üzer, Department of Chemistry, Faculty of Engineering, Istanbul University, Avcilar 34320, Istanbul-Turkey / http://dx.doi.org/10.1021/bk-2015-1191.ch016
- Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-TOFMS) for Aroma Compound Detection in Real-Time: Technology, Developments, and Applications / Beauchamp, J., Fraunhofer Institute of Process Engineering and Packaging IVV, Department of Sensory Analytics, Giggenhauser Str. 35, 85354 Freising, Germany; Herbig, J., IONICON Analytik GmbH, Eduard-Bodem-Gasse 3, 6020 Innsbruck, Austria / http://dx.doi.org/10.1021/bk-2015-1191.ch017
- Potential Use of Food Synthetic Colors as Intrinsic Luminescent Probes of the Physical State of Foods / Kashi, Ariella; Waxman, Sarah M.; Komaiko, Jennifer S., Current address: Department of Food Science, University of Massachusetts - Amherst, 100 Holdswoth Way, Amherst, Massachusetts, 01002, U.S.A.; Draganski, Andrew; Corradini, Maria G.; Ludescher, Richard D. / http://dx.doi.org/10.1021/bk-2015-1191.ch018
- Application of Untargeted LC/MS Techniques (Flavoromics) To Identify Changes Related to Freshness of Food / Ronningen, I. G.; Peterson, D. G. / http://dx.doi.org/10.1021/bk-2015-1191.ch019
- Exploratory Chemometric Analysis on Source of Origin and Cultivar of Chinese Wolfberries Using Liquid Chromatograph−Mass Spectrometric and Flow Injection Mass Spectrometric (FIMS) Fingerprints / Lu, Weiying, Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Shi, Haiming, Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Yu, Liangli (Lucy), Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China, Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States / http://dx.doi.org/10.1021/bk-2015-1191.ch020
- Flavoromics for Determining Markers of Cooked and Fermented Flavor in Strawberry Juices / Andujar-Ortiz, I., Flavor Research and Education Center, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, Minnesota 55108, U.S.A.; Peppard, T. L., Robertet Flavors Inc., 10 Colonial Drive, Piscataway, New Jersey 08854, U.S.A., Current affiliation: Apposite Science Consulting, Warren, New Jersey 07059; Reineccius, G., Flavor Research and Education Center, Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, Saint Paul, Minnesota 55108, U.S.A. / http://dx.doi.org/10.1021/bk-2015-1191.ch021
- Determining Causal Relationships between Physical Structure and Sensory Function in Food Systems via Partial Least Squares (PLS) Path Modelling / Smith, Sean A., Cargill Global Food Research, 2301 Crosby Road, Wayzata, Minnesota 55193, United States; Guthrie, Brian, Cargill Global Food Research, 2301 Crosby Road, Wayzata, Minnesota 55193, United States; Steinbach, Adam, Cargill Global Food Research, 2301 Crosby Road, Wayzata, Minnesota 55193, United States; Lindgren, Tim, Cargill Global Food Research, 2301 Crosby Road, Wayzata, Minnesota 55193, United States; Debon, Stephane, Cargill Global Food Research, Havenstraat 84, 1800 Vilvoorde, Belgium / http://dx.doi.org/10.1021/bk-2015-1191.ch022
- Odor-Structure Relationship Studies of Indan, Tetralin, and Isochroman Musks / Lavine, Barry K.; White, Collin / http://dx.doi.org/10.1021/bk-2015-1191.ch023
- Editor’s Biographies / http://dx.doi.org/10.1021/bk-2015-1191.ot001