Overview
- The first research- and application-oriented handbook to comprehensively cover all aspects of odor science
- Edited and written by international experts in their respective fields
- Relevant for scientists working in industry and academia
- Includes supplementary material: sn.pub/extras
Part of the book series: Springer Handbooks (SHB)
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Table of contents (58 chapters)
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Front Matter
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Molecular Aspects and Formation Pathways
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Front Matter
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Food and Flavors
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Front Matter
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Analytics, Sensor Technology and Human-Sensory Evaluation
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Front Matter
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Keywords
About this book
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.
Reviews
Editors and Affiliations
About the editor
Andrea Buettner completed her doctoral and post-doctoral research in food chemistry at the Germany Research Centre for Food Chemistry (DFA) and at the Technical University of Munich from 1995-2002. Following her habilitation to qualify for full professorship in 2007, she was appointed and still holds two concurrent positions: founder and head of the Department of Sensory Analytics at the Fraunhofer Institue for Process Engineering and Packaging IVV in Freising, Germany, and head of the Physiological and Psychological Effects of Odorants group at the Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany. Most recently Andrea was awarded the Kurt-Täufel Prize for young scientists from the Food Chemistry Division of the German Chemistry Society (2010), the Young Investigator Award from the Food and Agricultural Division of the American Chemical Society (2011), the Danone Innovation Prize (together with Caroline Siefarth, 2012) and the Nutricia Science Award (2013). Since 2012 Andrea Buettner holds the position as full professor of Aroma Research at the University of Erlangen-Nuremberg.
Andrea Buettner on odor research and the power of smells: http://www.springer.com/gp/andrea-buettner-interview/12223284
Bibliographic Information
Book Title: Springer Handbook of Odor
Editors: Andrea Buettner
Series Title: Springer Handbooks
DOI: https://doi.org/10.1007/978-3-319-26932-0
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2017
Hardcover ISBN: 978-3-319-26930-6Published: 27 February 2017
eBook ISBN: 978-3-319-26932-0Published: 28 February 2017
Series ISSN: 2522-8692
Series E-ISSN: 2522-8706
Edition Number: 1
Number of Pages: XXXII, 1151
Number of Illustrations: 458 illustrations in colour
Topics: Food Science, Analytical Chemistry, Human Physiology, Psychology Research, Materials Science, general