| Edition |
2nd ed. |
| Description |
xi, 262 p. : ill. |
| Bibliography |
Includes bibliographical references. |
| Summary |
"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- Provided by publisher. |
| Reproduction |
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. |
| Subject |
Food -- Sensory evaluation.
|
| Genre/Form |
Electronic books.
|
| Added Author |
Marsili, Ray, 1946-
|
|
ProQuest (Firm)
|
| ISBN |
9781439846735 (hardback) |
|
9781439846742 (electronic bk.) |
|
