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Titre :	Sensory-directed flavor analysis. Ajouter au panier
Auteur(s) :	Ray Marsili, Éditeur scientifique
Type de document :	Livre
Sujets :	AROME ; FLAVEUR ; CHIMIE ANALYTIQUE ; ANALYSE ORGANOLEPTIQUE
Editeur(s) :	BOCA RATON : Taylor and Francis
Date de publication :	2007
Collection :	Food science and technology
Format :	288 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	Chapter 1 Comparing sensory and analytical chemistry flavor analysis Chapter 2 Relating sensory and instrumental analyses Chapter 3 Application of sensory-directed flavor-analysis techniques. Chapter 4 An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis Chapter 5 Preseparation techniques in aroma analysis Chapter 6 Solid phase dynamic extraction: a technique for extracting more analytes from samples Chapter 7 The application of [...] Chapter 1 Comparing sensory and analytical chemistry flavor analysis Chapter 2 Relating sensory and instrumental analyses Chapter 3 Application of sensory-directed flavor-analysis techniques. Chapter 4 An integrated MDGC-MS-olfactometry approach to aroma and flavor analysis Chapter 5 Preseparation techniques in aroma analysis Chapter 6 Solid phase dynamic extraction: a technique for extracting more analytes from samples Chapter 7 The application of chemometrics for studying flavor and off-flavor problems in foods and beverages Chapter 8 Sensometrics: the application of multivariate analysis to sensory data Chapter 9 Character-impact flavor compounds Index
Langue(s) :	Anglais
Identifiant :	978-1-57444-568-8
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68308