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Gas Chromatography-Olfactometry: The State of the Art (ACS Symposium Series, No. 782) 🔍
JANE V. LELAND; A. R. Mayol; T. E. Acree; Hisakatsu Iwabuchi; Yuriko Imayoshi; Yasue Yoshida; Hiroshi Saeki; Peter Schieberle; Martin Steinhaus; A. Buettner; P. Schieberle; Martin Preininger; Frank Ullrich; Mercedes G. López; Jean Pierre Dufour; Russell Rouseff; Prashanthi Jella; Rusty Bazemore; Jing-jing Yang; S. Grant Wyllie; Kerry-Ann Merry; David N. Leach; M. G. Chisholm; M. A. Wilson; G. M. Gaskey; J. A. Jell; D. M. Cass; John Conner; Kenneth Reid; Graeme Richardson; Jean-Pierre Dufour; P. Delbecq; L. Perez Albela; W. Grosch; R. Kerscher; J. Kubickova; T. Jagella; Jane E. Friedrich; Terry E. Acree; Edward H. Lavin; Valérie Audouin; Florence Bonnet; Zata M. Vickers; Gary A. Reineccius; G. Callement; M. Bouchet; D. Langlois; P. Etiévant; C. Salles; Keith R. Cadwallader; Jeong Heo An American Chemical Society Publication, American Chemical Society, Washington, DC, 2001
英语 [en] · PDF · 12.7MB · 2001 · 📗 未知类型的图书 · 🚀/ia · Save
描述
Here are the latest applications and developments in the field for food and flavor chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavor creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavor problems, a new approach called aroma extract concentration analysis, and techniques for improving odor intensity estimates by cross modality matching.
Booknews A compilation of research on gas chromatography-olfactometry (GC-O), for industrial and academic flavor and fragrance researchers as well as students of flavor, fragrance, and food. Focus is on applications of the GC-O techniques first developed in the mid-1980s, with additional material on the latest developments. Applications discussed include the use of standard CharmAnalysis to characterize key flavor or aroma compounds, flavor creation, the use of cross-modality matching for estimating odor intensity, and using GC-O to screen individuals for differences in individual olfactory acuity. Also explored are limitations of the use of odor activity values. Material originated at an August 1999 meeting of the American Chemical Society. Leland is affiliated with Kraft Foods. The book is distributed by Oxford U. Press. Annotation c. Book News, Inc., Portland, OR (booknews.com)
备选标题
Gas chromatography - olfactometry : the state of the art
备选作者
Peter Schieberle; Jane V Leland; Andrea Buettner; Terry E Acree; American Chemical Society; Advances in Gas Chromatography-Olfactometry
备用出版商
Washington, DC: American Chemical Society: Distributed by Oxford University Press
备用版本
ACS symposium series -- 782, Washington, D.C, District of Columbia, 2001
备用版本
United States, United States of America
备用版本
February 28, 2001
备用版本
1, 2001
元数据中的注释
Cut-off text due to tight binding. page 51.
元数据中的注释
Includes bibliographical references and indexes
备用描述
This paper compiles an overview of the development of gas chromatography-olfactometry (GC-O), basic GC-O principles and the future of this technique and its potential applications in industry and academia.
备用描述
xi, 219 pages : 24 cm
Includes bibliographical references and indexes
开源日期
2024-08-23
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