| Título: | Flavor quality : objective measurement |
| Autores: | RICHARD A. SCANLAN, Autor |
| Tipo de documento: | texto impreso |
| Editorial: | Washington [ESTADOS UNIDOS] : American Chemical Society, 1977 |
| Colección: | ACS Symposium Series, num. 51 |
| ISBN/ISSN/DL: | 1884 |
| Dimensiones: | 117 p. / il., gráficos, tablas |
| Langues: | Inglés |
| Clasificación: | 644 (Servicios de la casa) |
| Clasificación: | |
| Resumen: |
over the past 15 years we have witnessed remarkabl e advancements in areas relating to objective measurement of flavor quality. A look at several of the analytical techniques used today in flavor research provides examples of this. The common use of glass capillar y gas chromatographic columns and hig h pressure liquid chromatographic systems allows separation of labil e compounds which were virtual y impossible to separate several years ago. Improvements in vacuum systems and in carrier gas separators has made gas chromatographio-mass spectrometric analysis much more efficient. Use of computers with mass spectrometers and other instruments has increased our abilit y to make correct structural assignments.
These advances have been extremely helpful, an d undoubtedl y we could also point to similar advances i n sensory evaluation, in statistical applications, and in other areas relating to measurement of flavor quality. |
| ISBN : | 0-8412-0378-4 |
