FLAVOR, FRAGRANCE, and ODOR ANALYSIS

• Other Authors: Marsili, Ray 1946- (edited)
• Format: Book
• Language: English
• Published: New York MARCEL DEKKER, INC. 2002
• Series: Food, science, and technology (Marcel Dekker, Inc.) 115
• Subjects: Food > Sensory evaluation
• Online Access: Click Here to View Status and Holdings.
• Physical Description: x, 425 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780824706272; 0824706277

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.