- 288 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Sensory-Directed Flavor Analysis
About this book
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 mean better understanding. In fact, the ability to extr
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Sensory-Directed Flavor Analysis by Ray Marsili in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Half Title
- Series Page
- Title Page
- Copyright Page
- Dedication
- Preface
- The Editor
- Acknowledgments
- Contributors
- Table of Contents
- Chapter 1 Comparing sensory and analytical chemistry flavor analysis
- Chapter 2 Relating sensory and instrumental analyses
- Chapter 3 Application of sensory-directed flavor-analysis techniques
- Chapter 4 An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis
- Chapter 5 Preseparation techniques in aroma analysis
- Chapter 6 Solid phase dynamic extraction: a technique for extracting more analytes from samples
- Chapter 7 The application of chemometrics for studying flavor and off-flavor problems in foods and beverages
- Chapter 8 Sensometrics: the application of multivariate analysis to sensory data
- Chapter 9 Character-impact flavor compounds
- Index