Contribution to Book
Optimizing Release of Flavor in Purge and Trap Analysis Using Humidified Purge Gas and Inverse Gas Chromatography
Handbook of flavor characterization : sensory analysis, chemistry, and physiology
(2004)
Abstract
Details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. This book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.
Disciplines
Publication Date
2004
Editor
Kathryn D Deibler; Jeannine Delwiche
Publisher
Marcel Dekker, Inc.
Series
Food science and technology
Citation Information
Nicholas Snow and James Castellano. "Optimizing Release of Flavor in Purge and Trap Analysis Using Humidified Purge Gas and Inverse Gas Chromatography" New YorkHandbook of flavor characterization : sensory analysis, chemistry, and physiology (2004) Available at: http://works.bepress.com/nicholas_snow/44/