Flavour, fragrance and odor analysis
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of ke...
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
Marcel Dekker
2011
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| Những chủ đề: | |
| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25511 |
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oai:scholar.dlu.edu.vn:DLU123456789-255112012-03-03T04:46:56Z Flavour, fragrance and odor analysis Marsili, Ray Hóa học Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more. 2011-09-09T07:41:34Z 2011-09-09T07:41:34Z 2002 Book 0-8247-0627-7 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25511 en application/pdf Marcel Dekker |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Marsili, Ray Flavour, fragrance and odor analysis |
| description |
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more. |
| format |
Book |
| author |
Marsili, Ray |
| author_facet |
Marsili, Ray |
| author_sort |
Marsili, Ray |
| title |
Flavour, fragrance and odor analysis |
| title_short |
Flavour, fragrance and odor analysis |
| title_full |
Flavour, fragrance and odor analysis |
| title_fullStr |
Flavour, fragrance and odor analysis |
| title_full_unstemmed |
Flavour, fragrance and odor analysis |
| title_sort |
flavour, fragrance and odor analysis |
| publisher |
Marcel Dekker |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25511 |
| _version_ |
1757660128630276096 |