Relating sensory and instrumental analyses

M. A. Drake, R. E. Miracle, A. D. Caudle, K. R. Cadwallader

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Understanding food flavor is crucial to effective and strategic research and marketing. Understanding flavor partly involves linking the sensory perception of flavor and its volatile chemical components. Establishing these relationships requires sensory, as well as instrumental analysis, and can be challenging. Two basic approaches for relating data from sensory and instrumental analyses are discussed. Examples are presented with butter and skim milk powder.

Original languageEnglish (US)
Title of host publicationSensory-Directed Flavor Analysis
PublisherCRC Press
Pages23-53
Number of pages31
ISBN (Electronic)9781420017045
ISBN (Print)9781574445688
StatePublished - Jan 1 2006

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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