Flavor, fragrance, and odor analysis / edited by Ray Marsili.
"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceut...
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| Year of Publication: | 2012 |
| Edition: | 2nd ed. |
| Language: | English |
| Online Access: | |
| Physical Description: | xi, 262 p. :; ill. |
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| Summary: | "Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- |
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| Bibliography: | Includes bibliographical references. |
| ISBN: | 9781439846735 (hardback) 9781439846742 (electronic bk.) |
| Hierarchical level: | Monograph |
| Statement of Responsibility: | edited by Ray Marsili. |