peter scheiberle (2 resultados)

Hardcover. Condición: Acceptable. Ex-library with usual stamps, stickers and markings This is a damaged book. May be ex-library, water-damaged, or spine creased/broken. Acceptable, Reading copy only, with writing/markings and heavy wear. Standard-sized.

Hardcover. Condición: Very Good. 1st Edition. Hardcover, xi + 219 pages, NOT ex-library. Printed in the USA. Book is clean and bright with unmarked text, free of inscriptions and stamps, firmly bound. Boards show gentle handling wear. Issued without a dust jacket. -- "Here are the latest applications and developments in the field for food and flavor chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavor creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavor problems, a new approach called aroma extract concentration analysis, and techniques for improving odor intensity estimates by cross modality matching." -- Contents: Advances in Gas Chromatography-Olfactometry; Application of Gas Chromatography-Olfactometry to Flavor Creation; Characterization of the Odor-Active Constituents in Fresh and Processed Hops (variety Spalter Select); Application of a Comparative Aroma Extract Dilution Analysis to Monitor Changes in Orange Juice Aroma Compounds during Processing; Trace Compound Analysis for Off-Flavor Characterization of Micromilled Milk Powder; Tequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilas; Aroma Active Internal Standards for Gas Chromatography-Olfactometry of Grapefruit Juices; SPME and GC-AED-Olfactometry for the Detection of Trace Odorants in Essential Oils; Identification of Aroma Compounds in Key Lime Oil Using Solid-Phase Microextraction and Gas Chromatography-Olfactometry; SPME Analysis of Flavor Components in the Headspace of Scotch Whiskey and Their Subsequent Correlation with Sensory Perception; Solid-Phase Microextraction Combined with Gas Chromatography-Olfactometry for Analysis of Cheese Aroma; Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis; Selecting Standards for Gas Chromatography-Olfactometry; Limitations in the Use of Odor Activity Values to Determine Important Odorants in Foods; Odor Intensity Measurements in Gas Chromatography-Olfactometry Using Cross Modality Matching: Evaluation of Training Effects; Aroma of Roasted Sesame Oil: Characterization by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis; Author Index; Subject Index.