CRC Press Techniques for Analyzing Food Aroma: Food Aroma: 79 (Food Science and Technology)

Product Description Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments. Review ". . .provides the reader with extensive information. . .. . . .includes a wealth of information. . .. . . .of use to anyone involved in flavor analysis whether it is in academia or industry. " ---Trans IChemE About the Author Ray Marsili