LEADER 05059oam 2200529 450 001 9910779972803321 005 20190911100030.0 010 $a0-12-401724-X 035 $a(OCoLC)859155498 035 $a(MiFhGG)GVRL8CBI 035 $a(EXLCZ)992550000001108264 100 $a20140603d2014 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 10$aFlavour science $eproceedings from XIII Weurman Flavour Research Symposium /$fedited by Vicente Ferreira, Ricardo Lopez 210 $aSan Diego, Calif. $cAcademic Press$dc2014 210 1$aSan Diego, CA :$cAcademic Press,$d2014. 215 $a1 online resource (xliv, 697 pages) $cillustrations (some color) 225 0 $aGale eBooks 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 $aFlavor$vCongresses 606 $aFlavor$xBiotechnology$vCongresses 615 0$aFlavor 615 0$aFlavor$xBiotechnology 676 $a664.5 702 $aFerreira$b Vicente 702 $aLopez$b Ricardo 712 12$aWeurman Flavour Research Symposium 801 0$bMiFhGG 801 1$bMiFhGG 906 $aBOOK 912 $a9910779972803321 996 $aFlavour science$93819618 997 $aUNINA