{"product_id":"flavor-fragrance-and-odor-analysis-ray-marsili-9781439846735","title":"Flavor, Fragrance, and Odor Analysis","description":"\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\u003cp\u003eTopics discussed include\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eSequential SBSE, a novel extraction procedure\u003c\/li\u003e \u003cli\u003eA simplified method for switching from one-dimensional to two-dimensional GC-MS\u003c\/li\u003e \u003cli\u003eHow analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS\u003c\/li\u003e \u003cli\u003eAnalyzing and combating off-flavors caused by metabolites from microorganisms\u003c\/li\u003e \u003cli\u003eA technique for measuring synergy effects between odorants\u003c\/li\u003e \u003cli\u003eThe identification of the characterizing aroma-active compounds of tropical fruits with high economic potential\u003c\/li\u003e \u003cli\u003eThe parameters utilized during the production of aqueous formulations rich in pyrazines\u003c\/li\u003e \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 \u003c\/ul\u003e\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\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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ray Marsili\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1439846731\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781439846735\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e CRC Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/21\/2011\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 280\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.14lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 6.40w x 0.80d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eReference and Research Bk News\u003c\/i\u003e 04\/01\/2012 pg. 290","brand":"Ray Marsili","offers":[{"title":"Hardcover","offer_id":48088273387775,"sku":"9781439846735","price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_883b401b-e28f-43f2-a4d9-9211d3dcd205.jpg?v=1769103994","url":"https:\/\/www.whiterainbookhouse.com\/products\/flavor-fragrance-and-odor-analysis-ray-marsili-9781439846735","provider":"WR Book House","version":"1.0","type":"link"}