General description
This reference provides the advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. It discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms. Emphasizing solid-phase microextraction (SPME) procedures, this book describes the isolation and concentration of odor impact chemicals from foods, beverages, and consumer products prior to GC manipulation; developments in time-of-flight mass spectrometers and electronic-nose instrumentation; the relationship between chemical structure and fragrance/flavor; how to identify chemicals responsible for flower scents; and modern olfactometric approaches including the GC"SNIF" technique.
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