Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extr

chapter 2|32 pages

Relating sensory and instrumental analyses

chapter 5|44 pages

Preseparation techniques in aroma analysis

chapter 9|46 pages

Character-impact flavor compounds