Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

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Leo Nollet (University College Ghent) Matteo Bordiga, Ph.D. (Universita del Piemonte Orientale, Novara, Italy)

Flavoromics

An Integrated Approach to Flavor and Sensory Assessment

Leo Nollet (University College Ghent), Matteo Bordiga, Ph.D. (Universita del Piemonte Orientale, Novara, Italy)

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Paperback

Forthcoming
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English

CRC Press
29 September 2025

Food manufacturing & related industries; Food & beverage technology

Series: Food Analysis & Properties

Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the non-targeted way of rapidly collecting a significant amount of data from a wide range of sample populations and using the data to study complicated topics. Now that we have the required tools, we can carry out high-throughput trace investigations that incorporate both gustatory and olfactory signals.

Flavoromics: An Integrated Approach to Flavor and Sensory Assessment describes the tools to do high-throughput, trace analyses that represent both taste and olfaction stimuli. It explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor. This cutting-edge equipment will enable us to create flavorings and perfumes that are more realistic and superior.

Key Features:

Includes a detailed section on data handling/mining Section 4 describes a broad overview of different food matrices Points out the integration of flavoromics with advanced separation methods, data management, statistical modeling, and variable selection

This book represents a revolutionary tool waiting to help make better, truer to life flavorings and fragrances.

Edited by: Leo Nollet (University College Ghent), Matteo Bordiga, Ph.D. (Universita del Piemonte Orientale, Novara, Italy)
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 254mm, Width: 178mm,
Weight: 453g
ISBN: 9781032215129
ISBN 10: 1032215127
Series: Food Analysis & Properties
Pages: 344
Publication Date: 29 September 2025
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Forthcoming

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process.