The identification of the characterizing aroma-active compounds of tropical fruits with high economic potent
Trade Review
"…state-of-the-art....Present[s] the most recent methods in flavor, off-flavor, and malodor analysis."
—Food Trade Review "This book is very interesting and covers many facets of flavor analysis. … will surely contribute to the advancement of flavor and fragrance research."
—IASI Polytechnic Magazine
" … an interesting book that makes a significant contribution to advancing this fascinating topic."
—Chromatographia
"…state-of-the-art....Present[s] the most recent methods in flavor, off-flavor, and malodor analysis."
—Food Trade Review
"This book is very interesting and covers many facets of flavor analysis. … will surely contribute to the advancement of flavor and fragrance research."
—IASI Polytechnic Magazine
" … an interesting book that makes a significant contribution to advancing this fascinating topic."
—Chromatographia
Table of Contents
General applications. Techniques to maximize analyte sensitivity. Techniques to maximize GC peak resolution and MS identification. New GC-olfactometry approaches for studying synergistic effects of odor active compounds in food and beverage samples. Reference chapters describing formation of odor active chemicals in food systems.
