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

Contributor(s): Marsili, Ray, 1946-.
Material type: materialTypeLabelComputer fileSeries: Food science and technology (Marcel Dekker, Inc.): 115.Publisher: New York : Marcel Dekker, c2002Description: x, 425 p. : ill.ISBN: 9780203908273 (e-book : PDF); 9780824706272.Call number: 664.07 F589 Subject(s): Food -- Sensory evaluationGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access.
Contents:
Machine generated contents note: 1. Solvent Extraction and Distillation Techniques 1 Thomas Parliment 2. Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques 25 Thomas P. Wampler 3. The Analysis of Food Volatiles Using Direct Thermal Desorption 55 Casey C. Grimm, Steven W. Lloyd, James A. Miller, and Arthur M. Spanier 4. Solid-Phase Microextraction for the Analysis of Aromas and Flavors 75 Alan D. Harmon 5. The Advantages of GC-TOFMS for Flavor and Fragrance Analysis 107 John F. Holland and Ben D. Gardner 6. Modem Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds 139 Peter Werkhoff, Stefan Brennecke, Wilfried Bretschneider, and Heinz-Jiirgen Bertram 7. SPME Comparison Studies and What They Reveal 205 Ray Marsili 8. Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS 229 Casey C. Grimm, Elaine T. Champagne, and Ken'ichi Ohtsubo 9. Headspace Techniques for the Reconstitution of Flower Scents and Identification of New Aroma Chemicals 249 Thomas McGee and Kenneth L. Purzycki 10. SPME Applications in Consumer Products 277 Richard Payne, Allen E. Puchalski, and John Labows 11. Gas Chromatography-Olfactometry in Food Aroma Analysis 297 Imre Blank 12. Quantitative Use of Gas Chromatography-Olfactometry: The GC-"SNIF" Method 333 Alain Chaintreau 13. Combining Mass Spectrometry and Multivariate Analysis to Make a Reliable and Versatile Electronic Nose 349 Ray Marsili 14. Character Impact Compounds: Flavors and Off-Flavors in Foods 375 Robert J. McGorrin.
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English ebook

Includes bibliographical references and index.

Machine generated contents note: 1. Solvent Extraction and Distillation Techniques 1 Thomas Parliment 2. Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques 25 Thomas P. Wampler 3. The Analysis of Food Volatiles Using Direct Thermal Desorption 55 Casey C. Grimm, Steven W. Lloyd, James A. Miller, and Arthur M. Spanier 4. Solid-Phase Microextraction for the Analysis of Aromas and Flavors 75 Alan D. Harmon 5. The Advantages of GC-TOFMS for Flavor and Fragrance Analysis 107 John F. Holland and Ben D. Gardner 6. Modem Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds 139 Peter Werkhoff, Stefan Brennecke, Wilfried Bretschneider, and Heinz-Jiirgen Bertram 7. SPME Comparison Studies and What They Reveal 205 Ray Marsili 8. Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS 229 Casey C. Grimm, Elaine T. Champagne, and Ken'ichi Ohtsubo 9. Headspace Techniques for the Reconstitution of Flower Scents and Identification of New Aroma Chemicals 249 Thomas McGee and Kenneth L. Purzycki 10. SPME Applications in Consumer Products 277 Richard Payne, Allen E. Puchalski, and John Labows 11. Gas Chromatography-Olfactometry in Food Aroma Analysis 297 Imre Blank 12. Quantitative Use of Gas Chromatography-Olfactometry: The GC-"SNIF" Method 333 Alain Chaintreau 13. Combining Mass Spectrometry and Multivariate Analysis to Make a Reliable and Versatile Electronic Nose 349 Ray Marsili 14. Character Impact Compounds: Flavors and Off-Flavors in Foods 375 Robert J. McGorrin.

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