Flavor, fragrance, and odor analysis
144,81 €(IVA inc.)
Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects.
- ISBN: 978-1-4398-4673-5
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 280
- Fecha Publicación: 01/11/2011
- Nº Volúmenes: 1
- Idioma: Inglés