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020 a| 9781439846735 (hardback);

020 a| 1439846731 (hardback);

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245 00 a| Flavor, fragrance, and odor analysish| [electronic resource] /c| edited by Ray Marsili.;

250 a| 2nd ed.;

260 a| Boca Raton, FL :b| CRC Press,;

300 a| xi, 268 p. :b| ill. ;c| 24 cm.;

504 a| Includes bibliographical references and index.;

506 a| Available only to authorized users.;

520 a| "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"--c| Provided by publisher.;

520 a| "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"--c| Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Foodx| Sensory evaluation.=| ^A73097;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Marsili, Ray,d| 1946-=| ^A811079;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=827026;

947 a| (OCoLC)ocn606777788;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 5192020;

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999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5192020-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 10/31/2019x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5192020-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 10/31/2019x| EBOOKz| JERESOURCE;

Flavor, fragrance, and odor analysis / edited by Ray Marsili.

Other author	Marsili, Ray, 1946-
Format	Electronic
Edition	2nd ed.
Publication Info	Boca Raton, FL : CRC Press,
Description	xi, 268 p. : ill. ; 24 cm.
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Food--Sensory evaluation.

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"-- Provided by publisher.
Abstract	"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"-- Provided by publisher.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2011031500
ISBN	9781439846735 (hardback)
ISBN	1439846731 (hardback)

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Flavor, fragrance, and odor analysis / edited by Ray Marsili.

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