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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| 020 | |z 9781439846735 (hardback) | ||
| 020 | |a 9781439846742 (electronic bk.) | ||
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| 082 | 0 | 4 | |a 664/.07 |2 23 |
| 245 | 0 | 0 | |a Flavor, fragrance, and odor analysis |h [electronic resource] / |c edited by Ray Marsili. |
| 250 | |a 2nd ed. | ||
| 260 | |a Boca Raton, Fla. : |b CRC Press, |c 2012. | ||
| 300 | |a xi, 262 p. : |b ill. | ||
| 504 | |a Includes bibliographical references. | ||
| 520 | |a "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"-- |c Provided by publisher. | ||
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Marsili, Ray, |d 1946- | |
| 710 | 2 | |a ProQuest (Firm) | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=827026 |z Click to View |