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OverviewCovers 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 off-flavour and malodor analyses and new polymer sensor array instruments. Full Product DetailsAuthor: Ray Marsili (Belvidere, Illinois, USA)Publisher: Taylor & Francis Ltd Imprint: CRC Press Weight: 0.743kg ISBN: 9780367401160ISBN 10: 0367401169 Pages: 400 Publication Date: 05 September 2019 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsPart 1 Isolation and concentration of food aroma compounds: solvent extraction and distillation techniques for the analysis of odour active compounds in foods; gas chromatographic headspace and purge-and-trap techniques for the analysis of aroma chemicals in foods and beverages; direct thermal desorption-gas chromatography of low-moisture foods; solid phase microextraction - a new rapid, sensitive extraction technique for food aroma chemicals. Part 2 Instrumental considerations and techniques for improving sensitivity, resolution, discrimination and identification of odour active chemicals in foods: multidimensional gas chromatography techniques for achieving superior peak resolution; enantiomers - why they are important to aroma and flavour research and how to measure them; gas chromatography/mass spectrometry detectors for food aroma studies. Part 3 Resolving food-aroma problems through the combination of instrumental and sensory techniques: off-flavours and malodours in foods and beverages; techniques for determining most significant contributors to food aroma - advantages and limitations of CHARM and aroma extraction dilution analysis; correlating analytical data with sensory techniques. Part 4 New non-chromatography-based technology for monitoring aroma compounds in foods and beverages: the electronic nose - polymer sensor array-based instruments that emulate the human nose.Reviews""". . .provides the reader with extensive information. . .. . . .includes a wealth of information. . .. . . .of use to anyone involved in flavor analysis whether it is in academia or industry. "" ---Trans IChemE" . . .provides the reader with extensive information. . .. . . .includes a wealth of information. . .. . . .of use to anyone involved in flavor analysis whether it is in academia or industry. ---Trans IChemE . . .provides the reader with extensive information. . .. . . .includes a wealth of information. . .. . . .of use to anyone involved in flavor analysis whether it is in academia or industry. ---Trans IChemE Author InformationRay Marsili Tab Content 6Author Website:Countries AvailableAll regions |