Flavor, Fragrance, and Odor Analysis, Second Edition [Englisch] [Gebundene Ausgabe] review

There a wide variety of good things about stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from your practical, problem-solving perspective, the other edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the selection of applications available. Topics discussed include Sequential SBSE, a novel extraction procedure A simplified method for switching from one-dimensional to two-dimensional GC-MS How analytical sensitivity and recovery of phenolic compounds might be improved using aqueous acylation prior to SBSE GC-MS Analyzing and combating off-flavors due to metabolites from microorganisms A technique for measuring synergy effects between odorants The identification in the characterizing aroma-active compounds of tropical fruits with good economic potential The parameters utilized through the output of aqueous formulations rich in pyrazines How spectral deconvolution may be utilized to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process The 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 quick compendium in the characterization of off-flavors and taints that are reported in foods. With contributions from a distinguished panel of international experts, this volume provides chemists and researchers with all the latest techniques for analyzing and enhancing food flavor and fragrance.

Ray Marsili has published over 30 papers on food and flavor chemistry in refereed chemistry journals, at the same time as over 100 technical papers for trade publications and numerous chapters for flavor chemistry and dairy chemistry books. He served being a contributing editor of Food Product Design magazine, editor of R&D magazine's Sample Preparation Newsletter, and lecturer in organic chemistry at Rock Valley College, Rockford, Illinois. He's got edited two previous books on flavor and odor analysis: Techniques for Analyzing Food Aroma (1997) and Flavor, Fragrance and Odor Analysis (2002). He's over 30-years' experience as a possible R&D analytical laboratory manager/flavor chemist for major national and international food and ingredient companies. Today, he is an independent analytical flavor consultant, using a laboratory at Rockford College, Rockford.



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