Flavor, fragrance, and odor analysis [electronic resource] / edited by Ray Marsili.

2nd ed.

9781439846735
9781439846742 (electronic book)

Boca Raton, Fla. : CRC Press, 2012.

English

xi, 262 p. : ill.

TX546 .F52 2012

664/.07

"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"-- Provided by publisher.

Includes bibliographical references.

Access limited to authorized users.

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