Techniques for analyzing food aroma

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"Covering the most important methods and recent developments in food-aroma analysis, this comprehensive and practical reference discusses the problem-solving capabilities of analytical methods for ...

"Covering the most important methods and recent developments in food-aroma analysis, this comprehensive and practical reference discusses the problem-solving capabilities of analytical methods for food flavors and aromas - showing how to select appropriate techniques for resolving the problems of major food trends." "Providing a contemporary and detailed treatment of flavor analysis, Techniques for Analyzing Food Aroma elucidates various sample preparation techniques for isolating and concentrating food-aroma compounds prior to gas-chromatographic (GC) analysis...explains how GC column manipulation techniques and gas chromatography/mass spectrometry detection can maximize sensitivity, resolution, discrimination, and identification of volatile aroma-influencing components...presents a critical review of CharmAnalysis and Aroma Extraction Dilution Analysis, and similar techniques that attempt to quantitate aroma-contributing organics...emphasizes how olfactory detection can be incorporated with instrumental methods to create powerful systems for problem solving...details the operation and application of the "electronic nose," a new chemical sensor array-based instrument that emulates the human nose...and more." "Containing dozens of application examples and actual chromatograms, Techniques for Analyzing Food Aroma is an indispensable resource for food and flavor chemists and technologists; composition, quality control, and assurance engineers; sensory analysts; pharmaceutical chemists; and graduate-level students in these disciplines."--BOOK JACKET.

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