Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gaschromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more.
Search this book Table of Contents Solvent Extraction and Distillation Techniques, T. Parliment
Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques, T.P. Wampler
The Analysis of Food Volatiles Using Direct Thermal Desorption, C.C. Grimm, S.W. Lloyd, J.A. Miller, and A.M. Spanier
Solid-Phase Microextraction for the Analysis of Aromas and Flavors, A.D. Harmon
The Advantages of GC-TOFMS for Flavor and Fragrance Analysis, J.F. Holland and B.D. Gardner
ModernMethods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds, P. Werkhoff, S. Brennecke, W. Bretschneider, and H.-J. Bertram
SPME Comparison Studies and What They Reveal, R. Marsili
Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS, C.C. Grimm, E.T. Champagne, and K. Ohtsubo
Headspace Techniques for the Reconstitution of Flower Scents and Identification of New Aroma Chemicals, T. McGee and K.L. Purzycki
SPME Applications in Consumer Products, R. Payne, A.E. Puchalski, and J. Labows
Gas Chromatography-Olfactometry in Food Aroma Analysis, I. Blank
Quantitative Use of Gas Chromatography-Olfactometry: The GC-"SNIF" Method, A. Chaintreau
Combining Mass Spectrometry and Multivariate Analysis to Make a Reliable and Versatile Electronic Nose, R. Marsili
Character Impact Compounds: Flavors and Off-Flavors in Foods, R.J. McGorrin
