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Practical knowledge acquired during a decade of devising methods for the correlation of sensory evaluation for flavor with gas-liquid chromatographic analysis of food volatiles is described. The evolution of methods, precautions that should be taken with each method, limitations of the methods, and minimizing of experimental error on the sensory and objective sides are discussed.
sensory mechanisms, stepwise discriminant analysis, multivariate analysis, analysis of variance, chi-square vlues, correlation, contingency tables, headspace analysis, food flavor concentrates, potato chips, model odor systems, grits, canned blueberries, blueberry-whey beverage, gas chromatography
Professor, University of Georgia, Athens, Georgia