More books in category: Data Acquisition
by: David R. Burgard, James T. Kuznicki
AMAZON multi-meters discounts AMAZON oscilloscope discounts
Topics include: unsure judgments, overall flavor intensity, sweetness ratings, sucrose concentration increases, orange aroma, sensory ratings, unique variability, chemometric studies, instrumental detectors, obtained data points, discriminant analysis techniques, first centroid, trigeminal sensations, orange beverage, citric acid concentration, unrotated factor loadings, mixture suppression, external standard calibration, retention time reproducibility, tea samples, common variability, beverage samples, seven teas, first order regression, taste intensity
CLICK HERE for more information and price
Editorial Reviews From Book News, Inc. Describes the use of chemometric techniques to investigate the complex chemical interactions involved in the sensation of tasting and smelling. Explains chemical, sensory, and multivariate analysis tools and their practical application in acquiring, organizing, and reducing data. The emphasis is on the acquisition of quality data and its subsequent interpretation, rather than the numerical computations used in data analysis; and on techniques proven in practice rather than merely in theory. Written by an analytical research chemist and a sensory psychologist with Proctor and Gamble. Annotation copyright Book News, Inc. Portland, Or.
Book Description 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.
Reviews: