Flavor, Fragrance, and Odor AnalysisAuthor:
Publisher: CRC Press
Publish date: noviembre 2001
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.
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