Flavor, fragrance, and odor analysis

Author(s)

• Marsili, Ray

Bibliographic Information

Flavor, fragrance, and odor analysis

edited by Ray Marsili

（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 115）

M. Dekker, c2002

Note

Includes bibliographical references and index

Description and Table of Contents

Description

Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more.

Table of Contents

Solvent Extraction and Distillation Techniques, T. Parliment Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques, T.P. Wampler The Analysis of Food Volatiles Using Direct Thermal Desorption, C.C. Grimm, S.W. Lloyd, J.A. Miller, and A.M. Spanier Solid-Phase Microextraction for the Analysis of Aromas and Flavors, A.D. Harmon The Advantages of GC-TOFMS for Flavor and Fragrance Analysis, J.F. Holland and B.D. Gardner Modern Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds, P. Werkhoff, S. Brennecke, W. Bretschneider, and H.-J. Bertram SPME Comparison Studies and What They Reveal, R. Marsili Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS, C.C. Grimm, E.T. Champagne, and K. Ohtsubo Headspace Techniques for the Reconstitution of Flower Scents and Identification of New Aroma Chemicals, T. McGee and K.L. Purzycki SPME Applications in Consumer Products, R. Payne, A.E. Puchalski, and J. Labows Gas Chromatography-Olfactometry in Food Aroma Analysis, I. Blank Quantitative Use of Gas Chromatography-Olfactometry: The GC-"SNIF" Method, A. Chaintreau Combining Mass Spectrometry and Multivariate Analysis to Make a Reliable and Versatile Electronic Nose, R. Marsili Character Impact Compounds: Flavors and Off-Flavors in Foods, R.J. McGorrin Abbreviations Index

by "Nielsen BookData"

Details

• NCID: BA55163970
• ISBN:
  • 0824706277
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: New York
• Pages/Volumes: x, 425 p.
• Size: 24 cm
• Parent Bibliography ID:
  • BA0033737X