664.07 F53 2006 The first part reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds.
663.1072 A43 2012 Part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.
631.558 W67 2014 Cada capítulo se centra en un tema en particular, e incluye una explicación detallada de los métodos disponibles, aplicaciones de los métodos a uno o dos modelos sencillos que son seguidos a lo largo de todo el libro, ejemplos reales de los métodos y, por último, una sección detallada en la aplicación de los métodos utilizando el lenguaje de programación R.
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