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
Table of Contents:
- 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.