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Flavor, Fragrance, and Odor Analysis, 2E

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978 14398 4673 5
1.40 LBS
Calculated at checkout

Product Description

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 the range of applications available.

Topics that are discussed include sequential SBSE, two-dimensional GC-MS, acylation prior to SBSE GC-MS, analyzing & combating off-flavors, measuring synergy effects between odorants, identification of aroma-active compounds, aqueous formulations rich in pyrazines, and spectral deconvultion to speciate essential oil content.

The final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors.  It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods.

Contents:  Sequential SBSE, Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry, Simple derivatization prior to SBSE to improve extraction efficiency and chromatography of hydrophilic analytes: Acylation of phenolic compounds, Analysis of musty microbial metabolites by SBSE, The olfactometric analysis of milk volatiles with a novel gas chromatography-based method: A case study in synergistic perception of aroma compounds, Characterizing aroma-active volatile compounds of tropical fruits, On the synthesis and characteristics of aqueous formulation rich in pyrazines, 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, Character-impact flavor and off-flavor compounds in foods, Index.

Ray Marsili, 2012, 268 p, illustrated.  (List: $260.00)  $217.00

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