Characterization and measurement of flavor compounds
著者
書誌事項
Characterization and measurement of flavor compounds
（ACS symposium series, 289）
American Chemical Society, 1985
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注記
"Developed from a symposium sponsored by the Flavor Subdivision of the Division of Agricultural and Food Chemistry at the 188th Meeting of the American Chemical Society, Philadelphia, Pennsylvania, August 26-31, 1984."
Includes bibliographies and indexes
内容説明・目次
内容説明
Examines the sensory, chemical, and physical methods for characterizing and measuring flavour compounds. Highlights state-of-the-art instrumental techniques and their application to studies of flavour. Also covers sensory methods as well as new methods for extracting, derivatizing, and manipulating flavour compounds.
目次
- Sensory Evaluation of Food Flavors
- Substances That Modify the Perception of Sweetness
- Sensory Responses to Oral Chemical Heat
- Analysis of Chiral Aroma Components in Trace Amounts
- New Analytical Method for Volatile Aldehydes
- The Use of High-Performance Liquid Chromatography in Flavor Studies
- Capillary Gas Chromatographic Analysis of Volatile Flavor Compounds
- High-Resolution Gas Chromatography-Fourier Transform IR Spectroscopy in Flavor Analysis
- Tandem Mass Spectrometry Applied to the Characterization of Flavor Compounds
- Automated Analysis of Volatile Flavor Compounds
- Supercritical Fluid Extraction in Flavor Applications
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