Flavor Analysis: Developments in Isolation and Characterization (ACS Symposium Series)

Idioma: inglés

Editorial: American Chemical Society, 1998

0841235783 / 9780841235786

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Hardcover, xii + 389 pages, NOT ex-library. Moderate wear, clean interior with unmarked text. Private owner's stamp inside the front board. Book is free of inscriptions, firmly bound. A scratch on the rear board. Issued without a dust jacket. -- The book presents cutting-edge techniques and methodologies for isolating and characterising flavour compounds. It is an indispensable resource for researchers and professionals in food science, chemistry, and sensory analysis, offering a detailed exploration of both the technical and applied aspects of flavour research. Contributors from the academic and industrial sectors discuss the chemical, biological, and sensory properties of flavour compounds and the challenges in isolating them from complex matrices like food products. With a focus on both isolation techniques and the characterisation of these compounds, the volume offers comprehensive insights into understanding how flavours develop, how they are perceived by consumers, and their impact on product development in the food industry. -- "Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor analysis for apples, beef, citrus, coffee, cheese, extruded pet foods, fungi, milk, and Maillard reaction systems, and the researchers come from throughout the industrialized world. Eleven of the chapters illustrate techniques for isolating volatile compounds from complex food matrices, including micro-scale liquid-liquid extraction, headspace sampling, solid phase microextraction, supercritical fluid extraction, and thermo desorption. The chapters devoted to analytical characterization include analyses of Amadori compounds, sulfur compounds, chiral compounds, coumarins and psoralens, flavor precursors, and natural products by GC, GC-MS, HPLC-MS, CCC (countercurrent chromatography), and GC-IRMS (gas chromatography isotope ration mass spectrometry). The final section covers sensory characterization and describes examples using the gas chromatography-olfactory techniques OSME and AEDA as well as the new GC-SOMMSA (selective odorant measurement by multisensor array).".

N° de ref. del artículo 010782

Título
Flavor Analysis: Developments in Isolation and Characterization (ACS Symposium Series)
Autor
Cynthia J. Mussinan; Michael J. Morello
Editorial
American Chemical Society
Año de publicación
1998
Estado
Good
Encuadernación
Hardcover
Idioma
inglés
ISBN 10
0841235783
ISBN 13
9780841235786
Edición
1st Edition

killarneybooks

Inagh, Clare, Irlanda

Vendedor de 5 estrellas

Vendedor de AbeBooks desde 20 de abril de 2017

Tarifas de envío de Irlanda a Estados Unidos de America

ArtículoDe 6 a 7 días hábilesDe 3 a 4 días hábiles
Primer artículoEUR 33,70EUR 38,00
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All U.S.-bound orders are now shipped with UPS for reliable delivery. Additional customs or import fees are highly unlikely; however, please note buyers remain responsible for any duties or taxes that U.S. Customs may assess. -- Killarneybooks is a family-run bookshop based in the Republic of Ireland. We take pride in accurate listings, careful packaging, and prompt service - most orders ship within 24 hours. All books listed are in stock and ready for immediate dispatch - we are not dropshippers. Inquiries always welcome.

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