Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

Forty  years of progress in the fields of gas chromatography and data  collection have culminated in flavoromics. This is a combination of  chemometrics and metabolomics. Essentially, it is the non-targeted way  of rapidly collecting a significant amount of data from a wide range of  sample populations and using the data to study complicated topics. Now  that we have the required tools, we can carry out high-throughput trace  investigations that incorporate both gustatory and olfactory signals.

Flavoromics: An Integrated Approach to Flavor and Sensory Assessment describes the tools to do high-throughput, trace analyses that  represent both taste and olfaction stimuli. It explains how today's  single sample research will generate thousands of data points, which are  loaded into sophisticated statistical analysis algorithms to establish  what stimuli are responsible for flavor. This cutting-edge equipment  will enable us to create flavorings and perfumes that are more realistic  and superior.

Key Features:

• Includes a detailed section on data handling/mining
• Section 4 describes a broad overview of different food matrices
• Points  out the integration of flavoromics with advanced separation methods,  data management, statistical modeling, and variable selection

This book represents a revolutionary tool waiting to help make better, truer to life flavorings and fragrances.