{"product_id":"9781138198579-flavor-fragrance-odor-analysis-2e","title":"Flavor, Fragrance, and Odor Analysis","description":"\u003cmeta content=\"text\/html; charset=utf-8\" http-equiv=\"Content-Type\"\u003e\u003cp\u003e\u003cspan\u003e\u003cp\u003eThere are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of \u003cstrong\u003eFlavor, Fragrance, and Odor Analysis\u003c\/strong\u003e highlights this powerful technique and emphasizes the range of applications available.\u003c\/p\u003e\n\u003cp\u003eTopics discussed include\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e \u003c\/p\u003e \u003c\/li\u003e\n\u003cli\u003eSequential SBSE, a novel extraction procedure\u003c\/li\u003e\n\u003cli\u003eA simplified method for switching from one-dimensional to two-dimensional GC-MS\u003c\/li\u003e\n\u003cli\u003eHow analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS\u003c\/li\u003e\n\u003cli\u003eAnalyzing and combating off-flavors caused by metabolites from microorganisms\u003c\/li\u003e\n\u003cli\u003eA technique for measuring synergy effects between odorants\u003c\/li\u003e\n\u003cli\u003eThe identification of the characterizing aroma-active compounds of tropical fruits with high economic potential\u003c\/li\u003e\n\u003cli\u003eThe parameters utilized during the production of aqueous formulations rich in pyrazines\u003c\/li\u003e\n\u003cli\u003eHow spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods.\u003c\/p\u003e\n\u003cp\u003eWith contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Rarewaves","offers":[{"title":"Default Title","offer_id":56517657657718,"sku":"9781138198579","price":127.05,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/7504\/8033\/files\/stand_37506144_0f86cc65-59e2-4c54-8b60-ef9b5e701eb8.jpg?v=1762101537","url":"https:\/\/www.rarewaves.com\/products\/9781138198579-flavor-fragrance-odor-analysis-2e","provider":"Rarewaves.com","version":"1.0","type":"link"}