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![]( "Buchcover ISBN 9781119975212")
„Written by experts in their field, the book lives up tothe promise of the preface. It shows that contemporary flavoranalysis should join both instrumental and sensory data(“hybrid approach„) to assess the specific standards ofquality of food, cosmetics, perfumes, or home care products. Thus, it is a warmly welcomed book which belongs on the shelf of everyflavor laboratory.“ (Anal Bioanal Chem,2012)
Practical Analysis of Flavor and Fragrance Materials
herausgegeben von Kevin Goodner und Russell RousseffModern 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.
