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| ชื่อเรื่อง |
Flavor, fragrance, and odor analysis / edited by RayMarsili | | ISBN |
978-143-98-4673-5
| | พิมพ์ลักษณ์ |
Boca Raton, FL : CRC Press, c2012 | | เลขเรียก |
ES 61 | | ครั้งที่พิมพ์ |
2nd ed. | | ลักษณะทางกายภาพ |
xi, 268 p. : ill. ; 24 cm | | หมายเหตุ |
Contents: Sequential stir bar sorptive extraction / Nobuo Ochiai
--Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry / Nobuo Ochiai
-- Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analysis: acylation of phenolic compounds / Ray Marsili
-- Analysis of musty microbial metabolites by stir bar sorptive extraction / Ray Marsili
-- The olfactometric analysis of milk volatiles with a novel gas chromtography-based method: a case study in synergistic perception of aroma compunds / Yvette Naude and Egmont R. Rohwer
-- Characterizing aroma-active volatile compunds oftropical fruits / Patricio R. Lozano
-- On the synthesis and characteristics of aqueous formulations rich in pyrazines / William M. Coleman, III
-- Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software / Albert Robbat, Jr. and Amanda Kowalsick
-- Character-impact flavor and off-flavorcompounds in foods / Robert J. McGorrin | | หัวเรื่อง |
Food--Sensory evaluation |
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Mahasarakham University, Thailand
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