Practical Analysis of Flavor and Fragrance Materials
|Rating||:||4.29 (759 Votes)|
|Number of Pages||:||248 Pages|
Thus, it is a warmly welcomed book which belongs on the shelf of every flavor laboratory.” (Anal Bioanal Chem, 2012) . It shows that contemporary flavor analysis should join both instrumental and sensory data (“hybrid approach”) to assess the specific standards of quality of food, cosmetics, perfumes, or home care products. “Written by experts in their field, the book lives up to the promise of the preface
Russell Rousseff is Professor of Food Chemistry at the Citrus Research & Education Center, University of Florida, Lake Alfred, Florida.Contributors: Russell Bazemore Marion Bonnefille Vanessa Kinton Kanjana Mahattanatawee Carlos Margaria Ray Marsili Anne Plotto Russell Rouseff David Rowe. Kevin Goodner is Senior Analytical Chemist at Sensus, LLC, Hamilton, Ohio
"Great Book on a Special Topic" according to Woodstork. This is one of my favorite books on this subject. My two chemists borrow it so often that I rarely see it on my bookshelf. The analytical aspects are right on target and the author sticks to the subject. If I lose this book, I will order another copy immediately!
Analytical Methods for Flavor and Fragrance Materials covers the most important methods in the analysis of flavour and fragrance materials, including traditional and newly emerging methodologies. Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. It di