Practical analysis of flavor and fragrance materials

Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amounts and in complex mixtures. "Analytical Methods for Flavor and Fragrance Materials" covers the most important methods in the analysis of flavour and fragrance materials, includingtraditional and newly emerging methodologies. It discusses the capabilities of the various analytical methods for flavour and fragrance analysis and guidesthe newcomer to the most appropriate techniques for specific analytical problems. INDICE: Chapter 1 - Overview of Flavor and Fragrance Materials.Chapter 2 -Sample Preparation.Chapter 3 - Gas Chromatography-Olfactometry (GC-O).Chapter4 - Multivariate Data Analysis Fundamentals.Chapter 5 - Electronic Nose Technology and Applications.Chapter 6 - MS-Nose Instrumentation as a Rapid QC Analytical Tool.Chapter 7 - Sensory Analysis.Chapter 8 - Regulatory Issues & Flavors Analysis.

• ISBN: 978-1-4051-3916-8
• Editorial: Wiley-Blackwell
• Encuadernacion: Cartoné
• Páginas: 320
• Fecha Publicación: 01/11/2010
• Nº Volúmenes: 1
• Idioma: Inglés