| 書目名稱 | Headspace Analysis of Foods and Flavors | | 副標(biāo)題 | Theory and Practice | | 編輯 | Russell L. Rouseff,Keith R. Cadwallader | | 視頻video | http://file.papertrans.cn/425/424606/424606.mp4 | | 叢書名稱 | Advances in Experimental Medicine and Biology | | 圖書封面 |  | | 描述 | .Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. .This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in additio | | 出版日期 | Book 2001 | | 關(guān)鍵詞 | aldehydes; chromatography; extraction; food; food science | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-1247-9 | | isbn_softcover | 978-1-4613-5460-4 | | isbn_ebook | 978-1-4615-1247-9Series ISSN 0065-2598 Series E-ISSN 2214-8019 | | issn_series | 0065-2598 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
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