This comprehensive volume and accompanying diskette provide you with a fast, flexible, and easy-to use tool to clarify and refine the vocabulary used to describe the aroma and flavor of numerous consumer products.

Covers a large selection of finished products, ingredients, packaging, or chemicals used in the development, production, or storage of consumer products.

The manual includes:

• A detailed description of the process used for implementing a lexicon for a specific product category

• Physical flavor and aroma references

• Product examples and the most frequently used terms to describe aroma and flavor of ingredients and products.

The diskette includes a program and database for organizing, customizing,and updating information.

For sensory evaluation analysts, descriptive analysis panel leaders, food technologists and food scientists, food service directors, research directors and managers, home economists; perfumers, food editors, quality control directors, and food science students.