Author: Walter Jennings
Publisher: Elsevier
ISBN: 0323141056
Category : Technology & Engineering
Languages : en
Pages : 481
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Book Description
Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography deals with the application of glass capillary gas chromatography to qualitative analysis of flavor and fragrance volatiles. Topics range from gas chromatographic system requirements and retention indices to selective detectors, ancillary reactions, and gas chromatography-mass spectrometry. This text is comprised of six chapters; the first of which provides an overview of the use of glass capillary gas chromatography in qualitative analysis of flavor and fragrance volatiles. The discussion then turns to gas chromatographic system requirements with respect to columns, inlets, detectors, and temperature control. The reader is also introduced to the Kovats retention index system, which utilizes a logarithmic scale to describe the retention behavior of a compound relative to that of the n-paraffin hydrocarbons. The use of selective detectors, such as thermal conductivity, flame ionization, nitrogen-phosphorus, electron capture, and photoionization detectors in qualitative analysis, is also considered. The final two chapters focus on ancillary reactions in glass capillary gas chromatography and general considerations in gas chromatography-mass spectrometry, including interfacing. This book is intended primarily for researchers involved in studies of the volatile constituents of fragrances, food, and natural products.
Author: Walter Jennings
Publisher:
ISBN:
Category :
Languages : en
Pages : 472
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 469
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Book Description
Author: Kevin Goodner
Publisher: John Wiley & Sons
ISBN: 1119975212
Category : Science
Languages : en
Pages : 186
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Book Description
Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amounts and in complex mixtures. Analytical Methods for Flavor and Fragrance Materials covers the most important methods in the analysis of flavour and fragrance materials, including traditional and newly emerging methodologies. It discusses the capabilities of the various analytical methods for flavour and fragrance analysis and guides the newcomer to the most appropriate techniques for specific analytical problems.
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
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Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Author: Walter Jennings
Publisher: CRC Press
ISBN: 9780824712235
Category : Science
Languages : en
Pages : 644
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Book Description
Author: K. Husnu Can Baser
Publisher: CRC Press
ISBN: 1466590475
Category : Science
Languages : en
Pages : 1113
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Book Description
The second edition of Handbook of Essential Oils: Science, Technology, and Applications provides a much-needed compilation of information related to the development, use, and marketing of essential oils. It focuses particularly on the chemistry, pharmacology, and biological activities of essential oils, with contributions from a worldwide group of
Author: Eran Pichersky
Publisher: CRC Press
ISBN: 0429849257
Category : Nature
Languages : en
Pages : 398
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Book Description
Plant volatiles—compounds emitted from plant organs to interact with the surrounding environment—play essential roles in attracting pollinators and defending against herbivores and pathogenes, plant-plant signaling, and abiotic stress responses. Biology of Plant Volatiles, with contributions from leading international groups of distinguished scientists in the field, explores the major aspects of plant scent biology. Responding to new developments in the detection of the complex compound structures of volatiles, this book details the composition and biosynthesis of plant volatiles and their mode of emission. It explains the function and significance of volatiles for plants as well as insects and microbes whose interactions with plants are affected by these compounds. The content also explores the biotechnological and commercial potential for the manipulation of plant volatiles. Features: Combines widely scattered literature in a single volume for the first time, covering all important aspects of plant volatiles, from their chemical structures to their biosynthesis to their roles in the interactions of plants with their biotic and abiotic environment Takes an interdisciplinary approach, providing multilevel analysis from chemistry and genes to enzymology, cell biology, organismal biology and ecology Includes up-to-date methodologies in plant scent biology research, from molecular biology and enzymology to functional genomics This book will be a touchstone for future research on the many applications of plant volatiles and is aimed at plant biologists, entomologists, evolutionary biologists and researchers in the horticulture and perfume industries.
Author: Fung
Publisher: Routledge
ISBN: 1351438131
Category : Technology & Engineering
Languages : en
Pages : 328
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Book Description
Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control
Author: Y. H. Hui
Publisher: John Wiley and Sons
ISBN: 1118031857
Category : Technology & Engineering
Languages : en
Pages : 1118
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Book Description
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
