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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
©2012.
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| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Ch. 1. Sequential stir bar sorptive extraction / Nobuo Ochiai
- ch. 2. Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry / Nobuo Ochiai
- ch. 3. Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes : acylation of phenolic compounds / Ray Marsili
- ch. 4. Analysis of musty microbial metabolites by stir bar sorptive extraction / Ray Marsili
- ch. 5. The olfactometric analysis of milk volatiles with a novel gas chromatography-based method : a case study in synergistic perception of aroma compounds / Yvette Naudé and Egmont R. Rohwer
- ch. 6. Characterizing aroma-active volatile compounds of tropical fruits / Patricio R. Lozano
- ch. 7. On the synthesis and characteristics of aqueous formulations rich in pyrazines / William M. Coleman, III
- ch. 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 / Albert Robbat, Jr. and Amanda Kowalsick
- ch. 9. Character-impact flavor and off-flavor compounds in foods / Robert J. McGorrin.