316
0
0
0
Flavor, fragrance, and odor analysis / edited by Ray Marsili
- 其他作者：
- 出版： New York : Marcel Dekker c2002
- 叢書名： Food science and technology ;115
- 主題： Food--Sensory evaluation , Odors--analysis , Taste. , Chromatography, Gas--methods , Cosmetics--Analysis , Food Analysis--methods , Mass Spectrometry--methods
- ISBN： 0824706277 (hbk.) :: US$232.79 、 9780824706272
- 一般註：Includes bibliographical references and index
-
讀者標籤：
- 系統號： 005134767 | 機讀編目格式
館藏資訊
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.
資料來源：
Google Book
延伸查詢
Google Books
Amazon