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Sensory-Directed Food Analysis (Electronic book text)
Sensory-Directed Food Analysis (Electronic book text): Ray Marsili
Sensory-Directed Food Analysis (Electronic book text): Ray Marsili

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Sensory-Directed Food Analysis (Electronic book text)

Ray Marsili; Edited by Ray Marsli

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Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold hard numbers into a better understanding of the sense of smell and taste. The author integrates the two disciplines of sensory science and analytical chemistry, encouraging sensory scientists to incorporate more analytical data while encouraging analytical chemists to include more sensory techniques. Using more ancillary techniques helps each discipline elucidate how various chemical constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including Giolfactometry (GiO), combination GiO and multi-dimensional GC, the application of odor activity values (OAVs), and recombination studies, as well as solid-phase dynamic extraction and preseparation techniques. A broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures, are included throughout the book.

General

Imprint: Crc Press
Country of origin: United States
Release date: 2007
Authors: Ray Marsili
Editors: Ray Marsli
Format: Electronic book text
Pages: 306
ISBN-13: 978-6610901319
Barcode: 9786610901319
Categories: Promotions
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 6610901317

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