Sensory-directed flavor analysis [electronic resource] / edited by Ray Marsili.

The book discusses important enabling technologies and analytical methods including GC-Olfactometry (GC-O), combination GC-O and multidimensional GC, the application of Odor Activity Values (OAVs), and recombination studies, as well as solid-phase dynamic extraction and preseparation techniques. A b...

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Bibliographic Details

Online Access:	Full Text (via Springer)
Other Authors:	Marsili, Ray, 1946-
Format:	Electronic eBook
Language:	English
Published:	Boca Raton, FL : CRC/Taylor & Francis, ©2007.
Series:	Food science and technology (Taylor & Francis) ; 163.
Subjects:	Food > Sensory evaluation. Flavor.