| Description |
x, 383 pages : illustrations ; 24 cm |
| Series |
Food science and technology ; 79 |
|
Food science and technology (Marcel Dekker, Inc.) ; 79
|
| Contents |
1. Solvent Extraction and Distillation Techniques / Thomas H. Parliament -- 2. Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques / Thomas P. Wampler -- 3. The Analysis of Food Volatiles Using Direct Thermal Desorption / Casey C. Grimm, Steven W. Lloyd, James A. Miller and Arthur M. Spanier -- 4. Solid-Phase Microextraction for the Analysis of Flavors / Alan D. Harmon -- 5. Application of Multidimensional Gas Chromatography Techniques to Aroma Analysis / Donald W. Wright -- 6. Enantiomers: Why They Are Important and How to Resolve Them / Alexander Bernreuther, Ulrich Epperlein and Bernhard Koppenhoefer -- 7. Ion Trap Mass Spectrometry for Food Aroma Analysis / Charles K. Huston -- 8. Off-Flavors and Malodors in Foods: Mechanisms of Formation and Analytical Techniques / Ray Marsili -- 9. Gas Chromatography-Olfactometry for the Determination of Key Odorants in Foods / Behroze S. Mistry, Terry Reineccius and Linda K. Olson |
|
10. Gas Chromatography-Olfactometry in Food Aroma Analysis / Imre Blank -- 11. The Electronic Nose: Sensor Array-Based Instruments that Emulate the Human Nose / Diana Hodgins |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Sensory evaluation.
|
| Author |
Marsili, Ray, 1946-
|
| LC no. |
96036593 |
| ISBN |
0824797884 (hardcover : alk. paper) |
|
