Recent Advances in the Analysis of Food and Flavors by Cynthia Mussinan
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Recent Advances in the Analysis of Food and Flavors

Recent Advances in the Analysis of Food and Flavors


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About the Book

The evolving landscape of analytical instrumentation has produced a plethora of extremely sensitive and selective methods for the analysis of trace components. Typically, the key character donating components of a food flavor are present in only trace levels. As instruments become more
sensitive, detection limits are driven down, permitting the identification of new important flavor compounds. Armed with these new instruments, scientists seek to understand the links between what we eat and our health, and new demands are made for compliance with legal and labeling requirements.

This book is based on presentations made in the symposium Recent Advances in the Analysis of Foods and Flavors held at the Denver ACS meeting in August 2011. The symposium was sponsored by the Agricultural and Food Chemistry Division. The 14 chapters in this book cover a variety of currently
relevant topics, which include metabolomics, trace level aroma active compound identification, and the analysis of furocoumarins. The main objective of this book is to illustrate how new, highly sophisticated instrumentation can be used to address the issues of most interest to today's food and
flavor chemists.

About the Author:
Stephen Toth and Cynthia Mussinan are both affiliated with International Flavors and Fragrances.


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Product Details
  • ISBN-13: 9780841227590
  • Publisher: Oxford University Press, USA
  • Publisher Imprint: Oxford University Press, USA
  • Depth: 19
  • Language: English
  • Returnable: N
  • Spine Width: 14 mm
  • Width: 152 mm
  • ISBN-10: 0841227594
  • Publisher Date: 21 Feb 2013
  • Binding: Hardback
  • Height: 229 mm
  • No of Pages: 224
  • Series Title: ACS Symposium
  • Weight: 517 gr


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