A01=David R. Burgard
Author_David R. Burgard
calibration
Category Rating Scales
Category=PSB
Centroid Method
chromatography
Citric Acid Concentration
Common Factor Analysis
data preprocessing
Data Set
Difference Threshold
discriminant analysis
Discriminant Analysis Techniques
eq_bestseller
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
External Standard Calibration
flavor
flavor science
high
intensities
internal
Internal Standard Calibration
James T. Kuznicki
liquid
Magnitude Estimation
multivariate analysis
Obtained Data Points
orange
Orange Aroma
Orange Flavor
Order Regression Equation
performance
Psychophysical Functions
regression techniques
Sample Preparation
sensory chemical data interpretation
sensory evaluation methods
SFC
SPE Cartridge
SPE Column
standard
Sucrose Concentration
Taste Intensity
Tea Samples
Vice Versa
Weber Fraction
Product details
- ISBN 9781315891507
- Weight: 540g
- Dimensions: 178 x 254mm
- Publication Date: 29 Nov 2017
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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Ranging from elegantly simple to extremely complex, a wide variety of flavors and fragrances stimulate our senses. It is difficult to understand the myriad sensory interactions involved because of the sheer complexity of their chemical composition. The aim of this text is to describe the use of chemometric techniques for understanding these complex systems and to serve as a practical guide to the acquisition, organization and reduction of chemical and sensory data. It explains chemical, sensory and multivariate analysis tools and their application. Pertinent concepts are discussed in-depth and are sufficiently illustrated with enough original data in complementary tables and figures to provide the basis for the execution of complex studies. The book emphasizes techniques that have been proven to work rather than those that "should" work from a theoretical standpoint. The book focuses on the acquisition of quality data and the subsequent interpretation of data rather than numerical computations used in data analysis. Chemometrics: Chemical and Sensory Data is an excellent resource for students and newcomers to flavor and fragrance research, as well as for experienced workers and product development managers.
