Sensory-Directed Flavor Analysis

Sensory-Directed Flavor Analysis

Forfatter: Ray Marsili
Forlag: CRC Press
Udgave: 1
Udgivelsesdato: 2006
ISBN: 9780367390396

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Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extr

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