Practical Analysis of Flavor and Fragrance Materials (eBook)
by Kevin Goodner and Russell Rouseff

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Language: English

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Hardcover
Online Price: $179.99		In Stock. 
 
 
 
Overview

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.

 
 
 
Details
  • ISBN: 9781119975212
  • Publisher: Wiley
  • Imprint: Wiley-Blackwell
  • Date: June 2011
 
 
 
Creators

Editor: Kevin Goodner
Bio:   Kevin Goodner is Senior Analytical Chemist at Sensus, LLC, Hamilton, Ohio. Russell Rousseff is Professor of Food Chemistry at the Citrus Research & Education Center, University of Florida, Lake Alfred, Florida. Editor: Russell Rouseff
Bio:   Contributors:

Russell Bazemore
Marion Bonnefille
Vanessa Kinton
Kanjana Mahattanatawee
Carlos Margaria
Ray Marsili
Anne Plotto
Russell Rouseff
David Rowe

 
 
 
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"Written by experts in their field, the book lives up to the promise of the preface. It shows that contemporary flavor analysis should join both instrumental and sensory data ("hybrid approach") to assess the specific standards of quality of food, cosmetics, perfumes, or home care products. Thus, it is a warmly welcomed book which belongs on the shelf of every flavor laboratory." - Anal Bioanal Chem, 2012

 
 
 
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