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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 - bookEdition - 2nd ed.Publication and manufacture - Boca Raton ; London ; New York : CRC Press/Taylor & Francis Group, cop. 2012Language - englishISBN - 978-1-4398-4673-5; 1-4398-4673-1COBISS.SI-ID - 4046712
Other authors
Marsili, Ray, 1946-
Topics
Food |
Sensory evaluation |
science / chemistry / analytic |
technology & engineering / food science |
analizne metode |
arome |
izolacija arom |
priprava vzorcev |
GC-MS |
SPME |
SBSE |
hlapne snovi |
ekstrakcija arom |
pivo |
whisky |
vino |
metaboliti mikroorganizmov |
mleko |
sadje |
pirazin |
eterična olje |
gin |
zelenjava |
meso |
sir
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BF, Dept. of Food Science and Technology, Lj. |
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Knjižnica 543.92 FLAVOR IN: 0020092 Knjižnica 543.92 FLAVOR IN: 0020092 |
available - outside loan, loan period: 1 months
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Marsili, Ray, 1946- | ![]() |
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