Flavor, fragrance, and odor analysis

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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Flavor, fragrance, and odor analysis

"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"--

Type of material - book

Edition - 2nd ed.

Publication and manufacture - Boca Raton ; London ; New York : CRC Press/Taylor & Francis Group, cop. 2012

Language - english

ISBN - 978-1-4398-4673-5; 1-4398-4673-1

COBISS.SI-ID - 4046712

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Marsili, Ray, 1946-

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

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Knjižnica 543.92 FLAVOR IN: 0020092	available - outside loan, loan period: 1 months

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Marsili, Ray, 1946-

Source: Personal bibliographies and: SICRIS

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