Techniques for analyzing food aroma
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Ray Marsili
- ناشر : New York : Marcel Dekker
- چاپ و سال / کشور: 1997
- شابک / ISBN : 9780585157597
Description
Contents Preface v Contributors ix Thomas H. Parliment 1. Solvent Extraction and Distillation Techniques 1 Thomas P. Wampler 2. Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques 27 Casey C. Grimm, Steven W. Lloyd, James A. Miller, and Arthur M. Spanier 3. The Analysis of Food Volatiles Using Direct Thermal Desorption 59 Alan D. Harmon 4. Solid-Phase Microextraction for the Analysis of Flavors 81 Donald W. Wright 5. Application of Multidimensional Gas Chromatography Techniques to Aroma Analysis 113 Alexander Bernreuther, Ulrich Epperlein, and Bernhard Koppenhoefer 6. Enantiomers: Why They Are Important and How to Resolve Them 143 Document Página 1 de 1 http://libcatalog.atu.edu:2079/nlreader/nlreader.dll?bookid=12658&filename=Page_vi... 03/12/2006 Page viii Charles K. Huston 7. Ion Trap Mass Spectrometry for Food Aroma Analysis 209 Ray Marsili 8. Off-Flavors and Malodors in Foods: Mechanisms of Formation and Analytical Techniques 237 Behroze S. Mistry, Terry Reineccius, and Linda K. Olson 9. Gas Chromatography-Olfactometry for the Determination of Key Odorants in Foods 265 Imre Blank 10. Gas Chromatography-Olfactometry in Food Aroma Analysis 293 Diana Hodgins 11. The Electronic Nose: Sensor Array-Based Instruments that Emulate the Human Nose 331 Index 373 Document Página 1 de 1 http:/
