图书简介

1. Painting Flavor; 2. Influence of Cross-Modal Sensory Interactions on Cheese Flavour Intensity and Character; 3. Strategies To Enhance Saltiness in Food Involving Cross Modal Interactions; 4. Influence of Auditory Cues on Chemosensory Perception; 5. Contribution of Phenolic Compounds to Sensory Profiles of Blackcurrant Juices; 6. Enantiomeric Distribution of Ethyl 2-Hydroxy-4-methylpentanoate in Wine, A Natural Enhancer of Fruity Aroma; 7. Measuring Flavor Interactions Using Fractional Omission Testing; 8. Evidence for Perceptual Interaction Phenomena To Interpret Typical Nuances of Overripe Fruity Aroma in Bordeaux Dessert Wines; 9. Serial Dilution Sensory Analysis (SDSA) Applied To Exploring Sensory Attributes Essential for Food Aroma; 10. Non-Homeostatic Intake of Snack Foods: Molecular Triggers and Effects on Brain Activity Pattern; 11. The Role of Temporal Dominance of Sensations (TDS) in the Generation and Integration of Food Sensations and Cognition; 12. Experimental Approaches To Better Understand the Retention of Aroma Compounds in Oro-Naso-Pharyngeal Cavities; 13. Determination of Thresholds for Capsaicin in Aqueous and Oil-Based Solutions; 14. Do Salivary Proteins Play a Role in Tasting Bitter Substances?; 15. Molecular Determinants of the Bittersweet Janus Head of Steviol Glycosides from Stevia rebaudiana (Bert.) Bertoni; 16. Nanotechnological Methods of Antioxidant Characterization; 17. Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-TOFMS) for Aroma Compound Detection in Real-Time: Technology, Developments, and Applications; 18. Potential Use of Food Synthetic Colors as Intrinsic Luminescent Probes of the Physical State of Foods; 19. Application of Untargeted LC/MS Techniques (Flavoromics) To Identify Changes Related to Freshness of Food; 20. Exploratory Chemometric Analysis on Source of Origin and Cultivar of Chinese Wolfberries Using Liquid Chromatograph-Mass Spectrometric and Flow Injection Mass Spectrometric (FIMS) Fingerprints; 21. Flavoromics for Determining Markers of Cooked and Fermented Flavor in Strawberry Juices; 22. Determining Causal Relationships between Physical Structure and Sensory Function in Food Systems via Partial Least Squares (PLS) Path Modelling; 23. Odor-Structure Relationship Studies of Indan, Tetralin, and Isochroman Musks

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