書誌事項

Characterization and measurement of flavor compounds

Donald D. Bills, Cynthia J. Mussinan, editors

(ACS symposium series, 289)

American Chemical Society, 1985

この図書・雑誌をさがす
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

「Nielsen BookData」 より

関連文献: 1件中  1-1を表示
詳細情報
ページトップへ