LEADER 05428nam 2200661 a 450 001 9910452536403321 005 20200520144314.0 010 $a0-12-401724-X 035 $a(CKB)2550000001108264 035 $a(EBL)1330979 035 $a(OCoLC)854977748 035 $a(SSID)ssj0001141466 035 $a(PQKBManifestationID)11620320 035 $a(PQKBTitleCode)TC0001141466 035 $a(PQKBWorkID)11091371 035 $a(PQKB)11572732 035 $a(MiAaPQ)EBC1330979 035 $a(PPN)176504885 035 $a(Au-PeEL)EBL1330979 035 $a(CaPaEBR)ebr10744597 035 $a(CaONFJC)MIL508614 035 $a(EXLCZ)992550000001108264 100 $a20130824d2014 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFlavour science$b[electronic resource]$eproceedings from XIII Weurman Flavour Research Symposium /$fedited by Vicente Ferreira, Ricardo Lopez 210 $aSan Diego, Calif. $cAcademic Press$dc2014 215 $a1 online resource (742 p.) 300 $aDescription based upon print version of record. 311 $a0-12-398549-8 311 $a1-299-77363-X 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aFront 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 327 $a2. 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 327 $a5. Perceptual Interactions in Complex Odor Mixtures: The Blending Effect 5.1 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 327 $a7.2.1 Preparation of Espresso Coffees 7.2.2 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 327 $a9.3 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 327 $a11.2.2 Electric Cell Substrate Impedance Sensing (ECIS) 330 $aFlavor 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 focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiol 606 $aFlavoring essences$vCongresses 606 $aFlavor$vCongresses 608 $aElectronic books. 615 0$aFlavoring essences 615 0$aFlavor 676 $a664.5 701 $aFerreira$b Vicente$0891196 701 $aLopez$b Ricardo$0891197 712 12$aWeurman Flavour Research Symposium 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910452536403321 996 $aFlavour science$91990520 997 $aUNINA LEADER 01038nam 2200253la 450 001 9910482320703321 005 20210618143303.0 035 $a(UK-CbPIL)2090324324 035 $a(CKB)5500000000089965 035 $a(EXLCZ)995500000000089965 100 $a20210618d1682 uy | 101 0 $adut 135 $aurcn||||a|bb| 200 10$aMethode en bestieringen, om klaar te overtuigen de geene, die des sabbaths, en 's Heeren dags godl?ke verbintenis nu bestr?den ... Jacobus Koelman$b[electronic resource] 210 $aAmsterdam $cPieter Timmers$d1682 215 $aOnline resource (8°) 300 $aReproduction of original in Koninklijke Bibliotheek, Nationale bibliotheek van Nederland. 700 $aKoelman$b Jacobus$f1631-1695.$0867635 801 0$bUk-CbPIL 801 1$bUk-CbPIL 906 $aBOOK 912 $a9910482320703321 996 $aMethode en bestieringen, om klaar te overtuigen de geene, die des sabbaths, en 's Heeren dags godl?ke verbintenis nu bestr?den ... Jacobus Koelman$91936470 997 $aUNINA