Título:
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Flavor quality : objective measurement
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Autores:
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RICHARD A. SCANLAN, Autor
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Tipo de documento:
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texto impreso
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Editorial:
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Washington [ESTADOS UNIDOS] : American Chemical Society, 1977
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Colección:
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ACS Symposium Series, num. 51
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ISBN/ISSN/DL:
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1884
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Dimensiones:
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117 p. / il., gráficos, tablas
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Langues:
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Inglés
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Clasificación:
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644 (Servicios de la casa)
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Clasificación:
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ANÁLISIS
BEBIDAS
CONTROL DE CALIDAD
FRUTAS
INSTRUMENTOS DE MEDIDA
PRUEBA DE SABOR
QUÍMICA
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Resumen:
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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.
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ISBN :
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0-8412-0378-4
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