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Flavor, fragrance, and odor analysis / edited by Ray Marsili. Boca Raton, FL : CRC Press, c2012.xi, 268 p. : ill. ; 24 cm. "Emphasizing SBSE techniques alongside advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries. Written from a practical, problem-solving perspective, it discusses the chemical structures of key flavor and fragrance compounds, contains numerous examples and chromatograms, and emphasizes novel solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"--
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