Flavor, Fragrance, and Odor Analysis
eBook - PDF

Flavor, Fragrance, and Odor Analysis

  1. 280 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Flavor, Fragrance, and Odor Analysis

Book details
Table of contents
Citations

About This Book

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes

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Yes, you can access Flavor, Fragrance, and Odor Analysis by Ray Marsili, Ray Marsili in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Analytic Chemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2016
ISBN
9781439846742
Edition
2
Topic
Physical Sciences
Subtopic
Analytic Chemistry

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Contributors
  5. Chapter 1: Sequential stir bar sorptive extraction
  6. Chapter 2: Selectable one-dimensional or two-dimensional gas chromatography–mass spectrometry
  7. Chapter 3: Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes : Acylation of phenolic compounds
  8. Chapter 4: Analysis of musty microbial metabolites by stir bar sorptive extraction
  9. Chapter 5: The olfactometric analysis of milk volatiles with a novel gas chromatography-based method : A case study in synergistic perception of aroma compounds
  10. Chapter 6: Characterizing aroma-active volatile compounds of tropical fruits
  11. Chapter 7: On the synthesis and characteristics of aqueous formulations rich in pyrazines
  12. Chapter 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
  13. Chapter 9: Character-impact flavor and off-flavor compounds in foods
  14. Back Cover