Flavor, fragrance, and odor analysis
"Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals from foods prior to GC-MS analysis continue to evolve, providing lower detection limits while being more amenable to instrumental automation. Solventless extraction techniques like solid-phase microe...
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| Other Authors | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Boca Raton, Fla. :
CRC Press,
2012.
|
| Edition | 2nd ed. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781439846742 |
| DOI | 10.1201/b11446 |
| Physical Description | xi, 268 p. : ill. |
Cover
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| 245 | 0 | 0 | |a Flavor, fragrance, and odor analysis |h [elektronický zdroj] / |c edited by Ray Marsili. |
| 250 | |a 2nd ed. | ||
| 260 | |a Boca Raton, Fla. : |b CRC Press, |c 2012. | ||
| 300 | |a xi, 268 p. : |b ill. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a ch. 1. Sequential stir bar sorptive extraction / Nobuo Ochiai -- ch. 2. Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry / Nobuo Ochiai -- ch. 3. Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes : acylation of phenolic compounds / Ray Marsili -- ch. 4. Analysis of musty microbial metabolites by stir bar sorptive extraction / Ray Marsili -- ch. 5. The olfactometric analysis of milk volatiles with a novel gas chromatography-based method : a case study in synergistic perception of aroma compounds / Yvette Naudé and Egmont R. Rohwer -- ch. 6. Characterizing aroma-active volatile compounds of tropical fruits / Patricio R. Lozano -- ch. 7. On the synthesis and characteristics of aqueous formulations rich in pyrazines / William M. Coleman, III -- ch. 8. Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software / Albert Robbat, Jr. and Amanda Kowalsick -- ch. 9. Character-impact flavor and off-flavor compounds in foods / Robert J. McGorrin. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity | ||
| 520 | |a "Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals from foods prior to GC-MS analysis continue to evolve, providing lower detection limits while being more amenable to instrumental automation. Solventless extraction techniques like solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE) have wide application appeal and are now significant problem-solving tools for flavor and odor chemists. While the first edition of Flavor, Fragrance and Odor Analysis emphasized SPME, a newer technique at the time, this edition focuses on the advantages of SBSE, including sequential SBSE and other sample manipulation techniques that increase the sensitivity and application potential of this surprisingly simple but amazingly powerful technique"-- |c Provided by publisher. | ||
| 650 | 0 | |a Food |x Sensory evaluation. | |
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| 700 | 1 | |a Marsili, Ray, |d 1946- | |
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