Handbook of Flavor Characterization (PDF)

Kathryn D. Deibler is Postdoctoral Researcher, Cornell University, Geneva, New York. The author, coauthor, editor or coeditor of several professional publications, she holds one patent and is a member of the Institute of Food Technologists. The recipient of the George Charalambous Fellowship in Food Chemistry (1999) from the American Chemical Society (ACS), she serves on Executive Committee of the ACS Agricultural and Food Chemistry Division (2002-2005). She received the B.S. degree (1995) in food science from Clemson University, South Carolina, and the M.S. (1997) and Ph.D, (2001) degrees in food chemistry from Cornell University, Ithaca, New York. Jeannine Delwiche is Head of the Sensory Science Group, The Ohio State University, Columbus. The author, coauthor, editor or coeditor of numerous professional publications, she is the recipient of the AChemS ISOT/ECRO Travel Fellowship (2000) and a professional member, divisional member-at-large (2002), and regional chair-elect (2003) of the Institute of Food Technologists. A member of the Association for Chemoreception Sciences and the American Chemical Society, among other organizations, she received the B.S. (1990) and M.S. (1992) degrees in food science and technology from the University of California, Davis, and the Ph.D. degree (1997) in psychology from Cornell University, Ithaca, New York. She served as a post-doctoral fellow at the Monell Chemical Senses Center in Philadelphia, Pennsylvania.

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