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ISBN: 0841219273 Year: 2002 Publisher: Washington, District of Columbia : American Chemical Society,
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Essences and essential oils --- Heterocyclic compounds --- Volatile organic compounds --- Food --- Odor
ISBN: 1281020486 9786611020484 0080521703 012379076X 9780080521701 9780123790767 Year: 2002 Publisher: San Diego : Academic Press,
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One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is de
Wine tasting. --- Taste testing of wine --- Wine and wine making --- Taste testing --- Food --- Wine --- Sensory evaluation --- Analysis --- Gaging and testing --- Flavor and odor
ISBN: 0824706277 Year: 2002 Publisher: New York (N.Y.) Dekker
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Food --- Agrotechnology and Food Sciences. Food Sciences --- Sensory evaluation. --- Food Chemistry --- Flavours --- 543.81 --- 664.017 --- 663.051 --- Water content, moisture. Volatile constituents --- Properties of preserved foods and foodstuffs. Food quality --- Additions for improvement of flavour. Aromatic supplements --- Flavours. --- 663.051 Additions for improvement of flavour. Aromatic supplements --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- 543.81 Water content, moisture. Volatile constituents --- Food tasting --- Organoleptic analysis of food --- Taste testing of food --- Flavor --- Sensory evaluation --- Taste testing --- Analysis --- Odor --- Testing
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