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[ 洋図書 ] Flavor, fragrance, and odor analysis /

edited by Ray Marsili. -- CRC Press, -- [2017], -- 2nd ed.

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ISBN 1138198579 (pbk)
ISBN13桁 9781138198579 (pbk)
テキストの言語 英語                  
分類：NDC10版 498.53
本タイトル Flavor, fragrance, and odor analysis /
著者名 edited by Ray Marsili.
版表示 2nd ed.
出版地・頒布地 Boca Raton, FL :
出版者・頒布者名 CRC Press,
出版年・頒布年 [2017],
数量 xi, 268 pages :
他の形態的事項 illustrations ;
大きさ 24 cm.
書誌注記 Includes bibliographical references and index.
内容注記 Ch. 1. Sequential stir bar sorptive extraction / Nobuo Ochiai -- ch. 2. Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry / Nobuo Ochiai -- ch. 3. Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes : acylation of phenolic compounds / Ray Marsili -- ch. 4. Analysis of musty microbial metabolites by stir bar sorptive extraction / Ray Marsili -- ch. 5. The olfactometric analysis of milk volatiles with a novel gas chromatography-based method : a case study in synergistic perception of aroma compounds / Yvette Naudâe and Egmont R. Rohwer -- ch. 6. Characterizing aroma-active volatile compounds of tropical fruits / Patricio R. Lozano -- ch. 7. On the synthesis and characteristics of aqueous formulations rich in pyrazines / William M. Coleman, III -- ch. 8. Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software / Albert Robbat, Jr. and Amanda Kowalsick -- ch. 9. Character-impact flavor and off-flavor compounds in foods / Robert J. McGorrin.
要約、抄録、注釈等 "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.,"Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals from foods prior to GC-MS analysis continue to evolve, providing lower detection limits while being more amenable to instrumental automation. Solventless extraction techniques like solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE) have wide application appeal and are now significant problem-solving tools for flavor and odor chemists. While the first edition of Flavor, Fragrance and Odor Analysis emphasized SPME, a newer technique at the time, this edition focuses on the advantages of SBSE, including sequential SBSE and other sample manipulation techniques that increase the sensitivity and application potential of this surprisingly simple but amazingly powerful technique"-- Provided by publisher.
著者標目 Marsili, Ray, 1946-
一般件名 Food -- Sensory evaluation.
SCIENCE -- Analytic.
資料情報1 『Flavor, fragrance, and odor analysis /』2nd ed.　edited by Ray Marsili.　CRC Press,　[2017], （所蔵館：中央　 請求記号：F/498.5/F58/F　 資料コード：7109720017）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352028866

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