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Flavor, fragrance, and odor analysis
Title statement Flavor, fragrance, and odor analysis / edited by Ray Marsili Publication New York : Marcel Dekker, [2002] Copyright notice date ©2002 Phys.des. 1 online zdroj (x, 425 stran) : ilustrace ISBN 0824741676 (online ; pdf) 9780824741679 9780824706272 0824706277 9780203908273 0203908279 0585404275 9780585404271 Edition Food science and technology ; 115 Internal Bibliographies/Indexes Note Obsahuje bibliografické odkazy a rejstřík Contents 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. Notes to Availability Přístup pouze pro oprávněné uživatele Note Způsob přístupu: World Wide Web Defekty eBooks on EBSCOhost Another responsib. Marsili, Ray, 1946- (editor) Subj. Headings jídlo food * smyslové vnímání senses and sensation * evaluace evaluation * smysly senses * analytické metody analytical methods Form, Genre elektronické knihy electronic books Conspect 543 - Analytická chemie UDC 159.93 , 612.821.8 , 591.185 , 543.06 , 543.927 , 303.094.5 , 641/642 , 613.2 , (0.034.2:08) Country New York Language angličtina Document kind Electronic sources URL http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=68249 
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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.
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.
Number of the records: 1