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1. Flavor, Fragrance, and Odor Analysis, Second Edition

   Edited by Ray Marsili

   There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor...

   Published December 20th 2011 by CRC Press
2. Sensory-Directed Flavor Analysis

   Edited by Ray Marsili

   Series: Food Science and Technology

   Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister® and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily...

   Published September 10th 2006 by CRC Press
3. Flavor, Fragrance, and Odor Analysis

   Edited by Ray Marsili, Ray Marsili

   Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of...

   Published November 28th 2001 by CRC Press
4. Techniques for Analyzing Food Aroma

   Edited by Ray Marsili

   Series: Food Science and Technology

   Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of...

   Published November 4th 1996 by CRC Press