Flavor, Fragrance, and Odor Analysis

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<P>There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of <STRONG>Flavor, Fragrance, and Odor Analysis</STRONG> highlights this powerful technique and emphasizes the range of applications available.</P><P></P><P>Topics discussed include</P><P></P><UL><P><LI>Sequential SBSE, a novel extraction procedure</LI><LI>A simplified method for switching from one-dimensional to two-dimensional GC-MS</LI><LI>How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS</LI><LI>Analyzing and combating off-flavors caused by metabolites from microorganisms</LI><LI>A technique for measuring synergy effects between odorants</LI><LI>The identification of the characterizing aroma-active compounds of tropical fruits with high economic potent