Cover -- Half Title -- Series -- Title -- Copyright -- Contents -- Series Preface -- Preface -- About the Editors -- List of Contributors -- Section 1 Flavoromics -- Chapter 1 Flavoromic Analyses of Aroma and Taste: Markers and Genetic Association Studies -- 1.1 Introduction -- 1.2 Markers Associated with Food Aroma and Taste -- 1.2.1 Alcohols -- 1.2.2 Aldehydes -- 1.2.3 Amines -- 1.2.4 Esters -- 1.2.5 Ketones -- 1.2.6 Lactones -- 1.2.7 Terpenes -- 1.3 Omics -- 1.4 Conclusion -- References -- Section 2 Analysis Techniques -- Chapter 2 Targeted and Untargeted Analyses -- 2.1 Introduction (Overview of Mass Spectrometry Analysis) -- 2.1.1 Targeted Analysis -- 2.1.2 Untargeted Analysis -- 2.1.3 Extracted Ion Chromatogram (XIC) -- 2.2 Targeted and Untargeted Analyses: Workflows -- 2.3 Conclusion -- References -- Chapter 3 Analysis Techniques: 2D-GC, HPLC, GCO, MS, NMR -- 3.1 Introduction -- 3.2 Analysis Techniques -- 3.2.1 Gas Chromatography-Olfactometry -- 3.2.2 Comprehensive Two-Dimensional Gas Chromatography (GC × GC) -- 3.2.3 GC-MS -- 3.2.4 GC-FPD -- 3.2.5 LC-MS -- 3.2.6 NMR -- 3.3 Applications -- 3.3.1 Dairy Products -- 3.3.2 Fruits -- 3.3.3 Seeds -- 3.3.4 Truffles -- 3.3.5 Essential Oils -- 3.3.6 Bread -- 3.3.7 Coffee -- 3.3.8 Spirits -- 3.3.9 Rebaudioside A -- References -- Section 3 Data -- Chapter 4 Data Handling -- 4.1 Background -- 4.2 Data Collection -- 4.2.1 Unstructured Data -- 4.2.2 Structured Data -- 4.2.3 Data Type -- 4.3 KNIME Application -- 4.4 Sample Data -- 4.5 Data Preparation -- 4.5.1 Feature Selection -- 4.5.2 Record Selection -- 4.5.3 Impute Missing Values -- 4.5.4 Remove Outliers -- 4.6 Data Normalization -- 4.6.1 Min-Max Normalization -- 4.6.2 z-Score Normalization -- 4.7 Data Visualization -- 4.7.1 Bar Chart -- 4.7.2 Histogram -- 4.7.3 Boxplot -- 4.7.4 Scatter Plot -- 4.8 Conclusion -- Notes -- References.

Chapter 5 Data Mining -- 5.1 Introduction -- 5.2 Classification Analysis -- 5.2.1 Preliminaries -- 5.2.2 Linear Discriminant Analysis -- 5.2.3 Decision Tree -- 5.2.4 Bayesian Classification -- 5.2.5 Multiclass Classification -- 5.2.6 Model Evaluation -- 5.3 Regression Analysis -- 5.3.1 Simple Linear Regression -- 5.3.2 Multiple Linear Regression -- 5.3.3 Nonlinear Regression -- 5.3.4 Regression with Dimensionality Reduction -- 5.3.5 Model Evaluation -- 5.4 Correlation Analysis -- 5.4.1 Correlation between Numerical Attributes -- 5.4.2 Correlation between Categorical Attributes -- 5.4.3 Correlation between Numerical and Categorical Attributes -- 5.5 Cluster Analysis -- 5.5.1 Connectivity-Based Clustering -- 5.5.2 Centroid-Based Clustering -- 5.5.3 Density-Based Clustering -- 5.5.4 Clustering Evaluation -- References -- Chapter 6 Unsupervised and Supervised Chemometrics in Flavoromics -- 6.1 Introduction -- 6.1.1 Targeted versus Untargeted Approaches -- 6.1.2 Commonly Used Instrumentation -- 6.1.3 Challenges in Flavoromics and the Role of Chemometrics -- 6.2 Chemometric Techniques in Flavoromics -- 6.2.1 Data Structure -- 6.2.2 Data Preprocessing -- 6.2.3 Unsupervised Chemometric Analysis -- 6.2.4 Supervised Classification Techniques -- 6.2.5 Supervised Resolution and Regression Techniques -- 6.2.6 Miscellaneous Approaches -- 6.2.7 Feature Selection -- 6.2.8 Model Validation -- 6.3 Application of Chemometric Methods in Flavoromics -- 6.3.1 GC-IMS Applications in Flavoromics -- 6.3.2 GC-MS Applications in Flavoromics -- 6.3.3 GC × GC-MS Applications in Flavoromics -- 6.4 Conclusion -- Acknowledgment -- References -- Section 4 Flavoromics of Foods -- Chapter 7 Analysis of Plant Oils -- 7.1 Food Analysis in the Era of -Omics: Foodomics, Metabolomics, Volatilomics, Sensomics, Flavoromics -- 7.2 Investigations of Volatile Compounds in Olive Oil.

7.2.1 Sensomics of Olive Oil -- 7.2.2 Flavoromics of Olive Oil -- 7.3 Investigation of Volatile Compounds in Rapeseed Oil -- 7.3.1 Sensomics of Cold-Pressed Rapeseed Oil -- 7.3.2 Flavoromics of Cold-Pressed Oil -- 7.4 Summary -- References -- Chapter 8 Flavoromic Analysis of Dairy Products -- 8.1 Introduction -- 8.2 GC-MS- and GC-O-Based Approaches to Identify Key Aroma Complexes in Dairy Products -- 8.3 Differentiation of Dairy Products Based on Fragrances and Flavors -- 8.4 Conclusion -- References -- Chapter 9 Sensory Evaluation and Flavoromic Analysis of Fruit Components -- 9.1 Introduction -- 9.2 Sensory Evaluation of Flavor Compounds in Fruits Using GC-MS -- 9.3 Analysis of Fruits by Flavoromics Using GC-O -- 9.4 Conclusion -- References -- Chapter 10 Analysis of Vegetables -- 10.1 Introduction -- 10.2 Classification of Vegetables -- 10.3 Metabolites of Vegetables -- 10.3.1 Primary and Secondary Metabolites -- 10.3.2 Volatiles and Non-Volatile Organic Compounds -- 10.3.3 Primary and Secondary Flavor Compounds -- 10.3.4 Key Aromatic and Flavors in Vegetables -- 10.4 Determination of Vegetable Flavors -- 10.4.1 General Analytical Steps of Food Components -- 10.4.2 Objectives of Vegetable Flavor Determination -- 10.4.3 Aroma Profile Analysis of Vegetables -- 10.4.4 Taste Profile Analysis of Vegetables -- 10.4.5 Non-Targeted Flavor Analysis of Vegetables -- 10.5 Conclusion -- References -- Chapter 11 Analysis of Fruit Juices -- 11.1 Introduction -- 11.1.1 Officially Recognized Methods -- 11.1.2 Analytical Techniques -- 11.2 Biosensors -- 11.2.1 Isotopic Methods -- 11.2.2 Elemental Analysis -- 11.2.3 Spectroscopic Techniques -- 11.2.4 Metabolomic Fingerprinting by NMR Spectroscopy -- 11.2.5 Chromatography -- 11.2.6 Capillary Electrophoresis (CE) -- 11.2.7 Chromatographic Techniques: Mass Spectrometry -- 11.2.8 GC Methodologies.

11.2.9 LC Methodologies -- 11.2.10 Untargeted Approaches -- 11.3 Conclusion -- References -- Chapter 12 Analysis of Wine and Beer Using Flavoromic Approaches -- 12.1 Introduction -- 12.2 Analytical Approaches for Flavor Assessment of Wine and Beer -- 12.3 GC-O Analysis of Beer and Wine -- 12.4 GC-MS Analysis of Wine and Beer -- 12.5 Solid-Phase Microextraction (SPME-GC-TOF-MS) and Flavoromic Analysis of Wine and Beer -- 12.6 Electronic Noses and Electronic Tongues for Analysis of Wines and Beers -- 12.7 Conclusion -- References -- Chapter 13 Analysis of Coffee -- 13.1 Introduction -- 13.2 Coffee Cultivation, Production, and Postharvest Processing -- 13.3 Complexity of Coffee Flavor -- 13.4 Analyses of Volatiles, Key Odorants, and Taste Compounds of Coffee -- 13.4.1 Aroma Compounds and Their Contribution to Coffee Flavor and Quality -- 13.4.2 Extraction Methods of Aroma Compounds -- 13.4.3 Identification and Quantification Methods of Aroma Components of Coffee Samples -- 13.4.4 Analysis of Key Odorants and Their Contribution to Coffee -- 13.5 Analysis of Taste Components of Coffee -- 13.5.1 Taste Components and Their Contribution to Coffee Flavor and Quality -- 13.5.2 Extraction Methods of Taste Components of Coffee -- 13.6 Emerging Chemometrics Concept and Its Application in Coffee Flavor -- 13.7 Conclusion -- References -- Chapter 14 Meat -- 14.1 Introduction -- 14.2 Poultry Flavoromics -- 14.3 Red Meat Flavoromics -- 14.4 Marine Products Flavoromics -- 14.5 Conclusion -- References -- Chapter 15 Analysis of Diverse Food Products -- 15.1 Liquorice -- 15.2 Seafood -- 15.3 Truffles -- 15.4 Sunflower Seeds -- References -- Index.