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Springer Handbook of Odor
The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foun...
Flavour Science
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends
Molecular Gastronomy
“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules a...
Flavour Science
A series of orthonasal sensory tastings was conducted by two sensory panels on 41 wines from different varieties to give a sensory concept of Riesling wines. In addition to this, aroma compounds, including thiols such as 3-sulfanylhexanol and 4-methyl-4-sulfanylpentan-2-one, were analyzed and correlated to sensory data. A sensory concept of Riesling wines, which correlated to certain sensory properties and aroma compounds, could be established.
Flavour Science
In wine, more than 800 volatiles have been identified and most of them are present at lower or similar levels to their individual perception thresholds. However, recent evidence establishes the significance of low impact odorants in global odor perception. Using the high pressure liquid chromatography (HPLC) method we developed a methodology to prepare aromatic reconstitutions from wine extract fractions instead of pure compounds. The existence of particular perceptive interactions in the expression of fruity aroma was demonstrated. Concerning fresh fruit aroma, an additive effect was observed due to fractions with low fruity note and a masking effect was perceived due to fractions with caramel and lactic aroma.
The Biochemistry of the Grape Berry
"Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of"
Saving Us
United Nations Champion of the Earth, climate scientist, and evangelical Christian Katharine Hayhoe changes the debate on how we can save our future in this nationally bestselling “optimistic view on why collective action is still possible—and how it can be realized” (The New York Times). Called “one of the nation’s most effective communicators on climate change” by The New York Times, Katharine Hayhoe knows how to navigate all sides of the conversation on our changing planet. A Canadian climate scientist living in Texas, she negotiates distrust of data, indifference to imminent threats, and resistance to proposed solutions with ease. Over the past fifteen years Hayhoe has found ...
Handbook of Enology, Volume 1
As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wi...
The Oxford Companion to Wine
Everything you could possibly want to know about wine, in one fully up-to-date A-Z volume! The Oxford Companion to Wine is a uniquely comprehensive and in-depth A-Z reference book on every aspect of wine: more than 4,000 entries covering topics from history through geography, geology, soil science, viticulture, winemaking, packaging, academia, technology, and regulations to people and places, tasting, writing, and the language of wine. The system of cross-references takes the reader from one entry to another, showing how all these topics are interconnected in the fascinating story of wine in its most traditional and modern forms. This new fifth edition, which benefits from the knowledge and ...
