Springer Handbook of Odor / / edited by Andrea Buettner.

• History of Odor and Odorants / Wilhelm Pickenhagen -- PART A. Molecular Aspects and Formation Pathways -- PART B. Food and Flavors -- PART C. Analytics, Sensor Technology and Human-Sensory Evaluation -- PART D. Odorant Sensing and Physiological Effects -- PART E. Psycho-Physical and Cognitive Aspects of Odor Perception -- PART F. Human Body Odor, Chemo-Communication and Behavioral Implications -- PART G. Odors in Language, Culture and Design.

• The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.

Ämnesord

Chemistry  (LCSH)

Human physiology  (LCSH)

Analytical chemistry  (LCSH)

Experiential research  (LCSH)

Materials science  (LCSH)

Food  -- Biotechnology (LCSH)

Lukter  -- sociala aspekter (sao)

Chemistry 

Food Science 

Analytical Chemistry 

Human Physiology 

Psychology Research 

Materials Science, general 

Genre

Handböcker, manualer etc.  (saogf)

Publikations- och innehållstyp

TP248.65.F66 (LCC)

TEC012000 (ämneskategori)

641.3 (DDC)

664 (DDC)

Qca (kssb/8 (machine generated))

Pmbb (kssb/8 (machine generated))