Flavor,
Flavor, fragrance, and odor analysis / edited by Ray Marsili. -- New York : Marcel Dekker, [2002]. -- ©2002. -- 1 online zdroj (x, 425 stran) : ilustrace. -- (Food science and technology ; 115). -- Obsahuje: Preface; Contents; Contributors; Solvent Extraction and Distillation Techniques; Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques; The Analysis of Food Volatiles Using Direct Thermal Desorption; Solid-Phase Microextraction for the Analysis of Aromas and Flavors; The Advantages of GC-TOFMS for Flavor and Fragrance Analysis; Modern Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds; SPME Comparison Studies and What They Reveal; Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS. -- Resumé: This work covers advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. It discusses the chemical structures of key flavour and fragrance compounds, with many examples. -- ISBN : 0824741676 (online ; pdf). -- 9780824741679. -- 9780824706272. -- 0824706277. -- 9780203908273. -- 0203908279. -- 0585404275. -- 9780585404271. -- 0824706277.
Marsili, Ray, 1946-
jídlo. smyslové vnímání. evaluace. analytické metody. smysly. elektronické knihy
159.93. 612.821.8. 591.185. 543.06. 543.927. 303.094.5. 641/642. 613.2. (0.034.2:08)