Flavor, Fragrance & Odor Analysis (Food Science and Technology)
Editorial Reviews
Review
A superb document for a specialised field. … It has … 14 chapters [which are] …most interesting … excellent data … brilliant … a must for all … .
- Food & Beverage Reporter, June 2004
…state-of-the-art....Present[s] the most recent methods in flavor, off-flavor, and malodor analysis.
-Food Trade Review
This book is very interesting and covers many facets of flavor analysis. …will surely contribute to the advancement of flavor and fragrance research.
-IASI Polytechnic Magazine
Book Description
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more.
Flavor, Fragrance & Odor Analysis (Food Science and Technology)
Flavor, Fragrance & Odor Analysis (Food Science and Technology),Ray Marsili,CRC,0824706277,Chemistry - General,Flavor Technology,Food,Food Science,Science,Science/Mathematics,Sensory evaluation,Technology,Food & beverage technology,Technology / Food Industry & Science
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