| Description |
x, 425 pages : illustrations ; 24 cm |
| Series |
Food, science, and technology ; 115 |
|
Food science and technology (Marcel Dekker, Inc.) ; 115
|
| Contents |
Ch.1 Solvent extraction and distillation techniques -- Ch.2 Analysis of food volatiles using headspace-gas chromatographic techniques -- Ch.3 The analysis of food volatiles using direct thermal desorption -- Ch.4 Solid-phase microextraction for the analysis of aromas and flavors -- Ch.5 The advantages of GC-TOFMS for flavor and fragrance analysis -- Ch.6 Modern methods for isolating and quantifying volatile flavor and fragrance compounds -- Ch.7 SPME comparison studies and what they reveal -- Ch.8 Analysis of volatile compounds in the headspace of rice using SPME/GC/MS -- Ch.9 Headspace techniques for the reconstitution of flower scents and identification of new aroma chemicals -- Ch.10 SPME applications in consumer products -- Ch.11 Gas chromatography - olfactometry in food aroma analysis -- Ch.12 Quantitative use of gas chromatography - olfactometry : the GC-'SNIF" method -- Ch.13 Combining mass spectrometry and multivariate analysis to make a reliable and versatile electronic nose -- Ch.14 Character impact compounds : flavors and off-flavors in foods.Ch.24 Fo |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Sensory evaluation.
|
| Author |
Marsili, Ray, 1946-
|
| LC no. |
2001055550 |
| ISBN |
0824706277 |
|
