skip to content
Flavor, fragrance, and odor analysis Preview this item
ClosePreview this item
Checking...

Flavor, fragrance, and odor analysis

Author: Ray Marsili
Publisher: Boca Raton, FL : CRC Press, ©2012.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Llibres electrònics
Additional Physical Format: Print version:
Flavor, fragrance, and odor analysis.
Boca Raton, Fla. : Taylor & Francis, 2011
(DLC) 2011031500
(OCoLC)606777788
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ray Marsili
ISBN: 9781439846742 143984674X
OCLC Number: 773363886
Description: 1 online resource (xi, 262 pages) : illustrations
Contents: Ch. 1. Sequential stir bar sorptive extraction / Nobuo Ochiai --
ch. 2. Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry / Nobuo Ochiai --
ch. 3. Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes : acylation of phenolic compounds / Ray Marsili --
ch. 4. Analysis of musty microbial metabolites by stir bar sorptive extraction / Ray Marsili --
ch. 5. The olfactometric analysis of milk volatiles with a novel gas chromatography-based method : a case study in synergistic perception of aroma compounds / Yvette Naudé and Egmont R. Rohwer --
ch. 6. Characterizing aroma-active volatile compounds of tropical fruits / Patricio R. Lozano --
ch. 7. On the synthesis and characteristics of aqueous formulations rich in pyrazines / William M. Coleman, III --
ch. 8. Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software / Albert Robbat, Jr. and Amanda Kowalsick --
ch. 9. Character-impact flavor and off-flavor compounds in foods / Robert J. McGorrin.
Responsibility: edited by Ray Marsili.

Abstract:

"Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"--

"Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals from foods prior to GC-MS analysis continue to evolve, providing lower detection limits while being more amenable to instrumental automation. Solventless extraction techniques like solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE) have wide application appeal and are now significant problem-solving tools for flavor and odor chemists. While the first edition of Flavor, Fragrance and Odor Analysis emphasized SPME, a newer technique at the time, this edition focuses on the advantages of SBSE, including sequential SBSE and other sample manipulation techniques that increase the sensitivity and application potential of this surprisingly simple but amazingly powerful technique"--

Reviews

Editorial reviews

Publisher Synopsis

"...state-of-the-art....Present[s] the most recent methods in flavor, off-flavor, and malodor analysis." -Food Trade Review "This book is very interesting and covers many facets of flavor analysis. Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/773363886> # Flavor, fragrance, and odor analysis
    a schema:MediaObject, schema:CreativeWork, schema:Book ;
   library:oclcnum "773363886" ;
   library:placeOfPublication <http://id.loc.gov/vocabulary/countries/flu> ;
   library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/864922438#Place/boca_raton_fl> ; # Boca Raton, FL
   schema:about <http://id.loc.gov/authorities/subjects/sh85050222> ; # Food--Sensory evaluation
   schema:about <http://experiment.worldcat.org/entity/work/data/864922438#Topic/aliments_analisi_sensorial> ; # Aliments--Anàlisi sensorial
   schema:about <http://dewey.info/class/664.07/e23/> ;
   schema:about <http://experiment.worldcat.org/entity/work/data/864922438#Topic/technology_&_engineering_food_science> ; # TECHNOLOGY & ENGINEERING--Food Science
   schema:about <http://experiment.worldcat.org/entity/work/data/864922438#Topic/cromatografia_de_gasos_aplicacions_industrials> ; # Cromatografia de gasos--Aplicacions industrials
   schema:about <http://id.worldcat.org/fast/930607> ; # Food--Sensory evaluation
   schema:about <http://experiment.worldcat.org/entity/work/data/864922438#Topic/espectroscopia_de_masses> ; # Espectroscòpia de masses
   schema:about <http://experiment.worldcat.org/entity/work/data/864922438#Topic/food_sensory_evaluation> ; # Food--Sensory evaluation
   schema:about <http://experiment.worldcat.org/entity/work/data/864922438#Topic/science_chemistry_analytic> ; # SCIENCE--Chemistry--Analytic
   schema:about <http://experiment.worldcat.org/entity/work/data/864922438#Topic/aliments_analisi_metodologia> ; # Aliments--Anàlisi--Metodologia
   schema:bookEdition "2nd ed." ;
   schema:bookFormat schema:EBook ;
   schema:contributor <http://viaf.org/viaf/7694959> ; # Ray Marsili
   schema:copyrightYear "2012" ;
   schema:datePublished "2012" ;
   schema:description "Ch. 1. Sequential stir bar sorptive extraction / Nobuo Ochiai -- ch. 2. Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry / Nobuo Ochiai -- ch. 3. Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes : acylation of phenolic compounds / Ray Marsili -- ch. 4. Analysis of musty microbial metabolites by stir bar sorptive extraction / Ray Marsili -- ch. 5. The olfactometric analysis of milk volatiles with a novel gas chromatography-based method : a case study in synergistic perception of aroma compounds / Yvette Naudé and Egmont R. Rohwer -- ch. 6. Characterizing aroma-active volatile compounds of tropical fruits / Patricio R. Lozano -- ch. 7. On the synthesis and characteristics of aqueous formulations rich in pyrazines / William M. Coleman, III -- ch. 8. Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software / Albert Robbat, Jr. and Amanda Kowalsick -- ch. 9. Character-impact flavor and off-flavor compounds in foods / Robert J. McGorrin."@en ;
   schema:description ""Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"--"@en ;
   schema:description ""Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals from foods prior to GC-MS analysis continue to evolve, providing lower detection limits while being more amenable to instrumental automation. Solventless extraction techniques like solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE) have wide application appeal and are now significant problem-solving tools for flavor and odor chemists. While the first edition of Flavor, Fragrance and Odor Analysis emphasized SPME, a newer technique at the time, this edition focuses on the advantages of SBSE, including sequential SBSE and other sample manipulation techniques that increase the sensitivity and application potential of this surprisingly simple but amazingly powerful technique"--"@en ;
   schema:exampleOfWork <http://worldcat.org/entity/work/id/864922438> ;
   schema:genre "Electronic books"@en ;
   schema:genre "Llibres electrònics"@en ;
   schema:inLanguage "en" ;
   schema:isSimilarTo <http://www.worldcat.org/oclc/606777788> ;
   schema:name "Flavor, fragrance, and odor analysis"@en ;
   schema:productID "773363886" ;
   schema:publication <http://www.worldcat.org/title/-/oclc/773363886#PublicationEvent/boca_raton_fl_crc_press_2012> ;
   schema:publisher <http://experiment.worldcat.org/entity/work/data/864922438#Agent/crc_press> ; # CRC Press
   schema:url <http://www.crcnetbase.com/isbn/9781439846742> ;
   schema:url <http://marc.crcnetbase.com/isbn/9781439846742> ;
   schema:url <http://public.eblib.com/choice/publicfullrecord.aspx?p=827026> ;
   schema:url <http://www.taylorfrancis.com/books/9781439846742> ;
   schema:url <http://site.ebrary.com/lib/georgemason/docDetail.action?docID=10521203> ;
   schema:url <http://proxying.lib.ncsu.edu/index.php?url=http://site.ebrary.com/lib/ncsu/docDetail.action?docID=10521203> ;
   schema:url <http://site.ebrary.com/id/10521203> ;
   schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=414765> ;
   schema:workExample <http://worldcat.org/isbn/9781439846742> ;
   wdrs:describedby <http://www.worldcat.org/title/-/oclc/773363886> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/864922438#Topic/aliments_analisi_metodologia> # Aliments--Anàlisi--Metodologia
    a schema:Intangible ;
   schema:name "Aliments--Anàlisi--Metodologia"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/864922438#Topic/aliments_analisi_sensorial> # Aliments--Anàlisi sensorial
    a schema:Intangible ;
   schema:name "Aliments--Anàlisi sensorial"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/864922438#Topic/cromatografia_de_gasos_aplicacions_industrials> # Cromatografia de gasos--Aplicacions industrials
    a schema:Intangible ;
   schema:name "Cromatografia de gasos--Aplicacions industrials"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/864922438#Topic/espectroscopia_de_masses> # Espectroscòpia de masses
    a schema:Intangible ;
   schema:name "Espectroscòpia de masses"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/864922438#Topic/food_sensory_evaluation> # Food--Sensory evaluation
    a schema:Intangible ;
   schema:name "Food--Sensory evaluation"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/864922438#Topic/science_chemistry_analytic> # SCIENCE--Chemistry--Analytic
    a schema:Intangible ;
   schema:name "SCIENCE--Chemistry--Analytic"@en ;
    .

<http://experiment.worldcat.org/entity/work/data/864922438#Topic/technology_&_engineering_food_science> # TECHNOLOGY & ENGINEERING--Food Science
    a schema:Intangible ;
   schema:name "TECHNOLOGY & ENGINEERING--Food Science"@en ;
    .

<http://id.loc.gov/authorities/subjects/sh85050222> # Food--Sensory evaluation
    a schema:Intangible ;
   schema:name "Food--Sensory evaluation"@en ;
    .

<http://id.worldcat.org/fast/930607> # Food--Sensory evaluation
    a schema:Intangible ;
   schema:name "Food--Sensory evaluation"@en ;
    .

<http://marc.crcnetbase.com/isbn/9781439846742>
   rdfs:comment "Available to Stanford-affiliated users." ;
    .

<http://site.ebrary.com/lib/georgemason/docDetail.action?docID=10521203>
   rdfs:comment "Online resource available to Mason students, faculty, staff and onsite patrons." ;
    .

<http://viaf.org/viaf/7694959> # Ray Marsili
    a schema:Person ;
   schema:birthDate "1946" ;
   schema:familyName "Marsili" ;
   schema:givenName "Ray" ;
   schema:name "Ray Marsili" ;
    .

<http://worldcat.org/isbn/9781439846742>
    a schema:ProductModel ;
   schema:isbn "143984674X" ;
   schema:isbn "9781439846742" ;
    .

<http://www.taylorfrancis.com/books/9781439846742>
   rdfs:comment "from CRCnetBASE" ;
   rdfs:comment "(Unlimited Concurrent Users)" ;
    .

<http://www.worldcat.org/oclc/606777788>
    a schema:CreativeWork ;
   rdfs:label "Flavor, fragrance, and odor analysis." ;
   schema:description "Print version:" ;
   schema:isSimilarTo <http://www.worldcat.org/oclc/773363886> ; # Flavor, fragrance, and odor analysis
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.