INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
9781405139168 (cloth)
NATIONAL BIBLIOGRAPHY NUMBER
Country Code
IR
Number
E-6439
LANGUAGE OF THE ITEM
.Language of Text, Soundtrack etc
انگلیسی
COUNTRY OF PUBLICATION OR PRODUCTlON
Country of publication
IR
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Practical analysis of flavor and fragrance materials
General Material Designation
[Book]
First Statement of Responsibility
/ edited by Kevin Goodner and Russell Rousseff
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Hoboken, N.J.
Name of Publisher, Distributor, etc.
: Wiley
Date of Publication, Distribution, etc.
, 2011.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
xv, 228 p. , ill. , 24 cm.
NOTES PERTAINING TO PUBLICATION, DISTRIBUTION, ETC.
Text of Note
Print
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Preface -- About the Editors -- List of Contributors -- 1 Overview of Flavor and Fragrance Materials (David Rowe). 1.1 Flavor Aroma Chemicals -- 1.2 Flavor Synthetics -- 1.3 Natural Aroma Chemicals -- 1.4 Fragrance Aroma Chemicals -- 1.5 Materials of Natural Origin -- Acknowledgments -- References -- 2 Sample Preparation (Russell Bazemore). 2.1 Introduction -- 2.2 PDMS. 2.3 Static Headspace Extraction -- 2.4 Dynamic Headspace Extraction -- 2.5 Solid Phase Microextraction (SPME). 2.6 Stir Bar Sorptive Extraction -- 2.7 PDMS Foam and Microvial -- 2.8 Solvent Extraction -- 2.9 Summary -- References -- 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products (Russell Rouseff and Kevin Goodner). 3.1 Overview -- 3.2 Physical Attribute Evaluation -- 3.3 Instrumental Analysis -- References 4 Gas Chromatography/Olfactometry (GC/O) (Kanjana Mahattanatawee and Russell Rouseff). 4.1 Introduction -- 4.2 Odor Assessors' Selection and Training -- 4.3 Sensory Vocabulary -- 4.4 GC/Olfactometers (Sniffers). 4.5 Practical Considerations -- 4.6 Types of GC-Olfactometry -- 4.7 Sample Introduction -- 4.8 Identification of Aroma-active Peaks -- 4.9 Conclusion -- References -- 5 Multivariate Techniques (Vanessa Kinton). 5.1 Introduction -- 5.2 Hierarchical Cluster Analysis (HCA). 5.3 Principal Component Analysis (PCA). 5.4 Classification Methods -- 5.5 Principal Component Regression -- 5.6 Example of Data Analysis for Classification Models -- References -- 6 Electronic Nose Technology and Applications (Marion Bonnefille). 6.1 Introduction -- 6.2 Human Smell and Electronic Noses -- 6.3 Techniques to Analyze Odors/Flavors -- 6.4 The Main Criticisms Directed at the Electronic Nose -- 6.5 Market and Applications -- References -- 7 MS/Nose Instrumentation as a Rapid QC Analytical Tool (Ray Marsili). 7.1 Introduction -- 7.2 Operating Principle -- 7.3 Advantages of MS over Solid State Sensors -- 7.4 Using Other Sample Preparation Modes -- 7.5 Techniques for Improving Reliability and Long-term Stability -- 7.6 Two Instruments in One -- 7.7 Ap.
TOPICAL NAME USED AS SUBJECT
Flavor, Analysis
Flavoring essences- Analysis
Flavor- Biotechnology
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP418
Book number
.
P73
2011
PERSONAL NAME - SECONDARY RESPONSIBILITY
Goodner, Kevin
Rousseff, Russell
ORIGINATING SOURCE
Country
ایران
old catalog
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