Flavor, Fragrance, and Odor Analysis

Herausgeber: Marsili, Ray

• Gebundenes Buch

Produktbeschreibung

Written from a practical, problem-solving perspective, this second edition examines stir bar sorptive extraction (SBSE)and emphasizes the range of applications available. Topics discussed include analyzing and combating off-flavors caused by metabolites from microorganisms and the identification of the characterizing aroma-active compounds of tropical fruits with high economic potential. The book also examines the parameters utilized during the production of aqueous formulations rich in pyrazines and describes how spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• 2nd edition
• Seitenzahl: 280
• Erscheinungstermin: 21. Dezember 2011
• Englisch
• Abmessung: 248mm x 167mm x 20mm
• Gewicht: 524g
• ISBN-13: 9781439846735
• ISBN-10: 1439846731
• Artikelnr.: 32918449

Autorenporträt

Ray Marsili has published over 30 papers on food and flavor chemistry in refereed chemistry journals, as well as over 100 technical papers for trade publications and numerous chapters for flavor chemistry and dairy chemistry books. He served as a contributing editor of Food Product Design magazine, editor of R&D magazine's Sample Preparation Newsletter, and lecturer in organic chemistry at Rock Valley College, Rockford, Illinois. He has edited two previous books on flavor and odor analysis: Techniques for Analyzing Food Aroma (1997) and Flavor, Fragrance and Odor Analysis (2002). He has over 30-years' experience as an R&D analytical laboratory manager/flavor chemist for major national and international food and ingredient companies. Today, he is an independent analytical flavor consultant, with a laboratory at Rockford College, Rockford.

Inhaltsangabe

General applications. Techniques to maximize analyte sensitivity.
Techniques to maximize GC peak resolution and MS identification. New
GC-olfactometry approaches for studying synergistic effects of odor active
compounds in food and beverage samples. Reference chapters describing
formation of odor active chemicals in food systems.