{"product_id":"flavor-fragrance-and-odor-analysis-9781138198579","title":"Flavor, Fragrance, and Odor Analysis","description":"\u003cp\u003eThere are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available.\u003c\/p\u003e\u003cp\u003eTopics discussed include\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eSequential SBSE, a novel extraction procedure\u003c\/li\u003e \u003cli\u003eA simplified method for switching from one-dimensional to two-dimensional GC-MS\u003c\/li\u003e \u003cli\u003eHow analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS\u003c\/li\u003e \u003cli\u003eAnalyzing and combating off-flavors caused by metabolites from microorganisms\u003c\/li\u003e \u003cli\u003eA technique for measuring synergy effects between odorants\u003c\/li\u003e \u003cli\u003eThe identification of the characterizing aroma-active compounds of tropical fruits with high economic potential\u003c\/li\u003e \u003cli\u003eThe parameters utilized during the production of aqueous formulations rich in pyrazines\u003c\/li\u003e \u003cli\u003eHow spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThe final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods.\u003c\/p\u003e\u003cp\u003eWith contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance.\u003c\/p\u003e","brand":"Ray Marsili","offers":[{"title":"Default Title","offer_id":51078364496214,"sku":"9781138198579","price":115.18,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781138198579.jpg?v=1755497681","url":"https:\/\/www.laufgard.com\/products\/flavor-fragrance-and-odor-analysis-9781138198579","provider":"Bookshop","version":"1.0","type":"link"}