num_pages: 440
description: Written from a practical problem-solving perspective this reference explores advances in mass spectrometry sample preparation gas chromatography (GC)-olfactometry and electronic-nose technology for food cosmetic and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more.
language: English
title: Flavor, Fragrance, and Odor Analysis
publisher: CRC Press