ABSTRACT
Unfortunately, the two basic techniques used to assess flavor/fragrance qualitysensory analysis and conventional GC/MS-are generally too time-consuming, complex, and labor-intensive for routine quality control application. In fact, many of the test procedures and sample preparation methods described in this book are inappropriate for routine quality control testing. In industrial quality control applications, the need for speed and the large number of samples to be tested significantly impact the type of testing procedures and instrumentation that can be used.
