A unique reference that integrates current sensory, chemical, and psychological research for comprehensive study of flavor interpretation.

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception—studying the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques.

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