Flavor, Fragrance, and Odor Analysis (Food Science and Technology)

By R. Marsili

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.

• Format: Hardcover
• Language: English
• ISBN: 0824706277
• ISBN13: 9780824706272
• Release Date: November 2001
• Publisher: CRC Press
• Length: 440 Pages
• Weight: 1.70 lbs.
• Dimensions: 9.0" x 1.3" x 6.0"