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Flavour science : proceedings from XIII Weurman Flavour Research Symposium /
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focuse...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Elsevier Science,
2013.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium; Copyright Page; Contents; Preface; List of Contributors; I: Advances in Sensory Science/Psychophysics; 1. Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State; 1.1 Introduction; 1.2 Materials and Methods; 1.2.1 Model Cheese Preparation; 1.2.2 Session Procedure; 1.2.3 Pulmonary Flow Measurement; 1.2.4 In vivo Aroma Release and Chewing Activity Measurements; 1.2.5 Satiating Event; 1.2.6 Data Analysis; 1.3 Results and Discussion; 1.4 Conclusion; References.
- 2. The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Per ... 2.1 Introduction; 2.2 Materials and Methods; 2.3 Results; 2.4 Discussion and Conclusion; References; 3. Quantification of Important Flavor Compounds in Beef Stocks and Correlation to Sensory Results by "Reverse Metabolomics"; 3.1 Introduction; 3.2 Materials and Methods; 3.3 Results; 3.4 Discussion and Conclusion; References; 4. The Impact of Vision on Flavor Perception; 4.1 Introduction; 4.2 Materials and Methods; 4.3 Results; 4.4 Discussion and Conclusion; References.
- 5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect5.1 Introduction; 5.2 Materials and Methods; 5.2.1 Subjects; 5.2.2 Stimuli; 5.2.3 Sensory Procedure; 5.2.4 Data Analysis; 5.3 Results; 5.4 Discussion and Conclusion; Acknowledgement; References; 6. Measuring Odor Delivery for Sensory Testing; 6.1 Introduction; 6.2 Materials and Methods; 6.3 Results; 6.4 Discussion and Conclusion; References; 7. Advanced Analytical Sensory Correlation
- Towards a Better Molecular Understanding of Coffee Flavor; 7.1 Introduction; 7.2 Materials and Methods.
- 7.2.1 Preparation of Espresso Coffees7.2.2 Instrumental Analysis; 7.2.3 Sensory Profiling of Espresso Coffees; 7.2.4 Statistical Methods; 7.3 Results and Discussion; References; 8. Multiple Time-Intensity Profiling (mTIP) as an Advanced Evaluation Tool for Complex Tastants; 8.1 Introduction; 8.2 Materials and Methods; 8.2.1 Multiple Time-Intensity Profiling (mTIP); 8.3 Results and Discussion; 8.4 Conclusion; References; 9. Odorant-Physiology Interactions: In Search of Effects Beyond Smell Perception; 9.1 Introduction; 9.2 Odorant Uptake; 9.2.1 Inhalation; 9.2.2 Ingestion.
- 9.3 Biotransformation In vivo versus In vitro; 9.4 Physiological Action; 9.5 Systemic Availability versus Elimination; References; II: Effects, Meaning, and Role of Flavor in Nature; 10. Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data; 10.1 Introduction; 10.2 Materials and Methods; 10.3 Results; 10.4 Discussion and Conclusion; Acknowledgement; References; 11.1 Introduction; 11.2 Materials and Methods; 11.2.1 Cell Cultures; 11. Determination of Cell Morphology under 1,8-Cineole Treatment in Porcine Intestinal Cells.