LEADER 06152nam 22008893u 450 001 9910841506003321 005 20230725050856.0 010 $a1-283-17823-0 010 $a9786613178237 010 $a1-4443-4313-0 010 $a1-4443-4314-9 035 $a(CKB)2550000000041242 035 $a(EBL)819254 035 $a(OCoLC)739118513 035 $a(SSID)ssj0000540249 035 $a(PQKBManifestationID)11314747 035 $a(PQKBTitleCode)TC0000540249 035 $a(PQKBWorkID)10586173 035 $a(PQKB)10164038 035 $a(MiAaPQ)EBC819254 035 $a(iGPub)WILEYB0025391 035 $a(EXLCZ)992550000000041242 100 $a20131014d2011|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aPractical Analysis of Flavor and Fragrance Materials$b[electronic resource] 205 $a1st ed. 210 $aHoboken $cWiley$d2011 215 $a1 online resource (250 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-3916-1 327 $aPractical Analysis of Flavor and Fragrance Materials; Contents; Preface; About the Editors; List of Contributors; 1 Overview of Flavor and Fragrance Materials; 1.1 Flavor Aroma Chemicals; 1.1.1 Nature Identical; 1.1.1.1 Alcohols; 1.1.1.2 Acids; 1.1.1.3 Esters; 1.1.1.4 Lactones; 1.1.1.5 Aldehydes; 1.1.1.6 Ketones; 1.1.2 Heterocycles; 1.1.2.1 Oxygen-containing; 1.1.2.2 Nitrogen-containing; 1.1.2.3 Sulfur-containing; 1.1.3 Sulfur Compounds; 1.1.3.1 Mercaptans; 1.1.3.2 Sulfides; 1.2 Flavor Synthetics; 1.3 Natural Aroma Chemicals; 1.3.1 Isolates; 1.3.2 Biotechnology; 1.3.3 'Soft Chemistry' 327 $a1.4 Fragrance Aroma Chemicals1.4.1 Musks; 1.4.2 Amber; 1.4.3 Florals; 1.4.4 'Woodies'; 1.4.5 Acetals and Nitriles; 1.5 Materials of Natural Origin; 1.5.1 Essential Oils; 1.5.1.1 Cold-pressing - Citrus Oils; 1.5.1.2 Steam-distilled Oils; 1.5.1.3 A Note on 'Adulteration'; 1.5.2 Absolutes and Other Extracts; Acknowledgments; References; 2 Sample Preparation; 2.1 Introduction; 2.2 PDMS; 2.3 Static Headspace Extraction; 2.3.1 Advantages and Disadvantages; 2.4 Dynamic Headspace Extraction; 2.4.1 Advantages; 2.4.2 Disadvantages; 2.5 Solid Phase Microextraction (SPME); 2.5.1 Research; 2.5.2 Practical 327 $a2.5.3 Advantages2.5.4 Disadvantages; 2.6 Stir Bar Sorptive Extraction; 2.6.1 Research; 2.6.2 Practical; 2.6.3 Advantages; 2.6.4 Disadvantages; 2.7 PDMS Foam and Microvial; 2.7.1 PDMS Foam; 2.7.2 Microvial; 2.8 Solvent Extraction; 2.8.1 MIXXOR; 2.8.2 Soxhlet Extraction; 2.8.3 Solvent Assisted Flavor Evaporation (SAFE); 2.9 Summary; References; 3 Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products; 3.1 Overview; 3.2 Physical Attribute Evaluation; 3.2.1 Color - Optical Methods; 3.2.2 Turbidity; 3.2.3 Water Activity; 3.2.4 Moisture Content; 3.2.4.1 Karl Fischer Method 327 $a3.2.4.2 Secondary Moisture Determination Methods3.2.5 Optical Rotation; 3.2.6 Specific Gravity; 3.2.7 Refractive Index; 3.2.8 Sugars/Soluble Solids; 3.2.9 Viscosity; 3.3 Instrumental Analysis; 3.3.1 Separation Techniques; 3.3.1.1 Gas Chromatography (GC); 3.3.1.2 GC Retention Data; 3.3.1.3 Standardized Retention Index Systems; 3.3.1.4 GC Injection; 3.3.1.5 GC Columns (Stationary Phases); 3.3.1.6 GC Detectors; 3.3.2 Identification Techniques; 3.3.2.1 Retention Index Approach; 3.3.2.2 GC-MS; 3.3.2.3 MS/MS; References; 4 Gas Chromatography/Olfactometry (GC/O); 4.1 Introduction 327 $a4.2 Odor Assessors' Selection and Training4.3 Sensory Vocabulary; 4.4 GC/Olfactometers (Sniffers); 4.5 Practical Considerations; 4.6 Types of GC/Olfactometry; 4.6.1 Dilution Analysis; 4.6.2 Time Intensity; 4.6.3 Detection Frequency; 4.6.4 Posterior Intensity Method; 4.7 Sample Introduction; 4.8 Identification of Aroma-active Peaks; 4.8.1 Standardized Retention Index Values; 4.8.2 Aroma Description Matching; 4.8.3 MS Identifications; 4.8.4 Use of Authentic Standards; 4.9 Conclusion; References; 5 Multivariate Techniques; 5.1 Introduction; 5.2 Hierarchical Cluster Analysis (HCA) 327 $a5.3 Principal Component Analysis (PCA) 330 $aModern 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. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amoun 606 $aFlavor - Analysis 606 $aFlavor -- Analysis 606 $aFlavor - Biotechnology 606 $aFlavor -- Biotechnology 606 $aFlavoring essences - Analysis 606 $aFlavoring essences -- Analysis 606 $aFlavor$xAnalysis 606 $aFlavoring essences$xAnalysis 606 $aFlavor$xBiotechnology 606 $aChemical & Materials Engineering$2HILCC 606 $aEngineering & Applied Sciences$2HILCC 606 $aChemical Engineering$2HILCC 615 4$aFlavor - Analysis. 615 4$aFlavor -- Analysis. 615 4$aFlavor - Biotechnology. 615 4$aFlavor -- Biotechnology. 615 4$aFlavoring essences - Analysis. 615 4$aFlavoring essences -- Analysis. 615 0$aFlavor$xAnalysis 615 0$aFlavoring essences$xAnalysis 615 0$aFlavor$xBiotechnology 615 7$aChemical & Materials Engineering 615 7$aEngineering & Applied Sciences 615 7$aChemical Engineering 676 $a664.07 676 $a664.5 676 $a664/.07 700 $aGoodner$b Kevin$01730187 701 $aRouseff$b Russell$01730188 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9910841506003321 996 $aPractical Analysis of Flavor and Fragrance Materials$94140868 997 $aUNINA