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Flavor, fragrance, and odor analysis

  1. Title statementFlavor, fragrance, and odor analysis [elektronický zdroj] / edited by Ray Marsili
    Edition statement2nd ed.
    Issue dataBoca Raton, FLa. : CRC Press, c2012
    Phys.des.1 online zdroj (xi, 262 s.) : il.
    ISBN9781439846742 (e-book)
    143984674X (e-book)
    NotePopsáno podle tištěné verze
    Internal Bibliographies/Indexes NoteObsahuje bibliografické odkazy
    Notes to AvailabilityPřístup pouze pro oprávněné uživatele
    NoteZpůsob přístupu: World Wide Web
    Another responsib. Marsili, Ray, 1946- (editor)
    Subj. Headings jídlo food * smyslové vnímání senses and sensation * evaluace evaluation * analytické metody analytical methods
    Form, Genre elektronické knihy electronic books
    Conspect543 - Analytická chemie
    UDC 641/642 , 543.06 , 303.094.5 , 159.93 , (0.034.2:08)
    CountrySpojené státy americké
    Document kindElectronic sources


    "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"--"Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals from foods prior to GC-MS analysis continue to evolve, providing lower detection limits while being more amenable to instrumental automation. Solventless extraction techniques like solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE) have wide application appeal and are now significant problem-solving tools for flavor and odor chemists. While the first edition of Flavor, Fragrance and Odor Analysis emphasized SPME, a newer technique at the time, this edition focuses on the advantages of SBSE, including sequential SBSE and other sample manipulation techniques that increase the sensitivity and application potential of this surprisingly simple but amazingly powerful technique"--

Number of the records: 1  

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