Flavor, fragrance and odor analysis
"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 pharmaceut...
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2012
|
| Edition: | 2nd ed |
| Subjects: |
Table of Contents:
- 1. Sequential stir bar sorptive extraction
- 2. Selectable one-dimensional or two-dimensional gas chromatography-olfactometry/mass spectrometry
- 3. Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes : Acylation of phenolic compounds
- 4. Analysis of musty microbial metabolites by stir bar sorptive extraction
- 5. The olfactometric analysis of milk volatiles with a novel gas chromatography-based method : A case study in synergistic perception of aroma compounds
- 6. Characterizing aroma-active volatile compounds of tropical fruits
- 7. On the synthesis and characteristics of aqueous formulations rich in pyrazines
- 8. Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software
- 9. Character-impact flavor and off-flavor compounds in foods