Techniques for Analyzing Food Aroma
CRC Press (Verlag)
978-0-367-40116-0 (ISBN)
Ray Marsili
Part 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.
| Erscheinungsdatum | 30.09.2019 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 453 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-367-40116-9 / 0367401169 |
| ISBN-13 | 978-0-367-40116-0 / 9780367401160 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
