Practical Analysis of Flavor and Fragrance Materials

This work can be used as a reference or as a primer for students, chemists, biotechnologists, and food scientists entering the flavor and fragrance industry. It describes established and emerging methods for analyzing flavor and fragrance compounds and gives advice on which techniques to use for specific situations and goals. The book promotes a hybrid approach to flavor analysis, which combines chemical analysis with sensory analysis by human assessors. Coverage progresses from an overview of flavor and fragrance materials to sample preparation, analysis of raw materials and finished products, gas chromatography and olfactometry, multivariate techniques, and electronic nose technology and applications. A final chapter deals with safety issues, such as identification of forbidden substances and labeling regulations. The book is illustrated with b&w photos of equipment, data tables, and process diagrams. Goodner previously worked at the USDA Citrus and Subtropical Products Laboratory. Rousseff is a professor at the University of Florida's Citrus Research and Education Center. Annotation c2011 Book News, Inc., Portland, OR (booknews.com)

Kevin Goodner is Senior Analytical Chemist at Sensus, LLC, Hamilton, Ohio. 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