| 书目名称 | Chromatography of Aroma Compounds and Fragrances | | 编辑 | Tibor Cserháti | | 视频video | | | 概述 | The only comprehensive survey on this topic.Unique feature: Extensive tables with relevant data.Includes supplementary material: | | 图书封面 |  | | 描述 | The quantity and composition of aroma and avour compounds in foods and food products exert a marked in uence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the avour, that is, an adequate avour composition considerably enhances the m- ketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identi cation. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and tech- logical conditions shows marked differences, the exact determination of the avour composition of a food or food product may help for the prediction of the she- life of products and the assessment of the in uence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identi cation of these subs | | 出版日期 | Book 2010 | | 关键词 | aroma compounds; chromatography; environmental pollution; food; fragrances; pollution | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-642-01656-1 | | isbn_softcover | 978-3-642-42588-2 | | isbn_ebook | 978-3-642-01656-1 | | copyright | Springer-Verlag Berlin Heidelberg 2010 |
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发表于 2025-3-21 16:17:58
