Flavor, Fragrance, and Odor Analysis: 2nd Edition (e-Book) book cover

Flavor, Fragrance, and Odor Analysis

2nd Edition

Edited by Ray Marsili

CRC Press

280 pages

Purchasing Options:$ = USD
Paperback: 9781138198579
pub: 2016-10-14
Currently out of stock
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Hardback: 9781439846735
pub: 2011-12-21
$260.00
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eBook (VitalSource) : 9780429109072
pub: 2016-04-19
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Description

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 Analysis highlights this powerful technique and emphasizes

Table of Contents

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.

About the Editor

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.

Subject Categories

BISAC Subject Codes/Headings:
SCI013010
SCIENCE / Chemistry / Analytic
TEC012000
TECHNOLOGY & ENGINEERING / Food Science