Sensory-Directed Flavor AnalysisRay Marsili CRC Press, 2006年9月11日 - 288 頁 Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extr |
內容
chapter two Relating sensory and instrumental analyses | 23 |
chapter three Application of Sesnorydirected flavoranalysis techniques | 55 |
chapter four An integrated MDGCMSolfactometry approach to aroma and flavor analysis | 81 |
chapter five Preseparation techniques in aroma analysis | 111 |
a technique for extracting more analytes from samples | 155 |
chapter seven The application of chemometrics for studying flavor and offflavor problems in foods and beverages | 181 |
其他版本 - 查看全部
常見字詞
acid aged Agric American Chemical Society analysis analytical application approach aroma aroma compounds associated attributes beer butanoic acid butter character character-impact characteristic Characterization cheddar cheese cheese chemicals chromatogram chromatography coffee collected column complex components compounds concentration contribute dairy described descriptive detection determine developed Drake effect ether ethyl evaluated example extraction fatty Figure flavor followed Food Chem fraction fresh fruity gas chromatographic GC-MS GC-O headspace identified impact important intensity levels mass method milk multivariate ND ND notes odor off-flavor organic oxidation packaging peak phase possible powder prediction preparation present problem provides relative responsible retention samples sensory sensory analysis separation shown shows significant similar solvent SPDE specific SPME strong studies sugar sweet Table taste techniques testing threshold types values volatile volatile compounds wine York