Techniques for Analyzing
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Published By CRC Press

9781003067573
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Solid-Phase Microextraction for the Analysis of Flavors

2020 ◽  
pp. 81-112
Author(s):  
Alan D. Harmon
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase

The Electronic Nose: Sensor Array-Based Instruments that Emulate the Human Nose

2020 ◽  
pp. 331-371
Author(s):  
Diana Hodgins
Keyword(s):  
Electronic Nose ◽  
Sensor Array ◽  
Human Nose

Gas Chromatography–Olfactometry for the Determination of Key Odorants in Foods

2020 ◽  
pp. 265-292
Author(s):  
Behroze S. Mistry ◽  
Terry Reineccius ◽  
Linda K. Olson
Keyword(s):  
Gas Chromatography ◽  
Gas Chromatography Olfactometry ◽  
Key Odorants

Enantiomers: Why They Are Important and How to Resolve Them

2020 ◽  
pp. 143-207
Author(s):  
Alexander Bernreuther ◽  
Ulrich Epperlein ◽  
Bernhard Koppenhoefer

Analysis of Food Volatiles Using Headspace–Gas Chromatographic Techniques

2020 ◽  
pp. 27-58
Author(s):  
Thomas P. Wampler
Keyword(s):  
Chromatographic Techniques ◽  
Headspace Gas

Ion Trap Mass Spectrometry for Food Aroma Analysis

2020 ◽  
pp. 209-235
Author(s):  
Charles K. Huston
Keyword(s):  
Mass Spectrometry ◽  
Ion Trap ◽  
Ion Trap Mass Spectrometry ◽  
Aroma Analysis ◽  
Food Aroma

The Analysis of Food Volatiles Using Direct Thermal Desorption

2020 ◽  
pp. 59-79
Author(s):  
Casey C. Grimm ◽  
Steven W. Lloyd ◽  
James A. Miller ◽  
Arthur M. Spanier
Keyword(s):  
Thermal Desorption ◽  
Direct Thermal Desorption
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