00000cmm a22000004i 4500 UP-99796217613686062 Buklod 20210504143201.0 m |o d | cr || |||a|a|a 210504s2001 dcu u eng d 9780841218505 (eISBN) (iLib)UPD-00523176081 DLC DENGII rda eng QD 79 C45 G37 2001eb Gas chromatography-olfactometry the state of the art Jane V. Leland [and three others], editors. Washington, DC American Chemical Society [2001] 1 online resource. text rdacontent computer rdamedia online resource rdacarrier Machine generated contents note: 1. Advances in Gas Chromatography-Olfactometry1 -- A. R. Mayol and T. E. Acree -- 2. Application of Gas Chromatography-Olfactometry -- to Flavor Creation 1 -- Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida, -- and Hiroshi Saeki -- 3. Characterization of the Odor-Active Constituents -- in Fresh and Processed Hops (variety Spalter Select)23 -- Peter Schieberle and Martin Steinhaus -- 4. Application of a Comparative Aroma Extract -- Dilution Analysis to Monitor Changes in Orange -- Juice Aroma Compounds during Processing 33 -- A. Buettner and P. Schieberle -- 5. Trace Compound Analysis for Off-Flavor -- Characterization of Micromilled Milk Powder 46 -- Martin Preininger and Frank Ullrich -- 6. Tequilas: Charm Analysis of Blanco, Reposado, -- and Anejo Tequilas6 62 -- Mercedes G. L6pez and Jean Pierre Dufour -- 7. Aroma Active Internal Standards for Gas -- Chromatography-Olfactometry of Grapefruit Juices73 -- Russell Rouseff, Prashanthi Jella, Rusty Bazemore, -- and Jing-jing Yang -- 8. SPME and GC-AED-Olfactometry for the Detection -- of Trace Odorants in Essential Oils 88 -- S. Grant Wyllie, Kerry-Ann Merry, and David N. Leach -- 9. The Identification of Aroma Compounds in Key -- Lime Oil Using Solid-Phase Microextraction -- and Gas Chromatography-Olfactometry100 -- M. G. Chisholm, M. A. Wilson, G. M. Gaskey, J. A. Jell, and -- D. M. Cass, Jr. -- 10. SPME Analysis of Flavor Components in the -- Headspace of Scotch Whiskey and Their Subsequent -- Correlation with Sensory Perception 113 -- John Conner, Kenneth Reid, and Graeme Richardson -- 11. Solid-Phase Microextraction Combined with Gas -- Chromatography-Olfactometry for Analysis -- of Cheese Aroma123 -- Jean-Pierre Dufour, P. Delbecq, and L. Perez Albela -- 12. Aroma Extract Dilution Analysis versus -- Aroma Extract Concentration Analysis138 -- W. Grosch, R. Kerscher, J. Kubickova, and T. Jagella -- 13. Selecting Standards for Gas Chromatography- -- O lfactom etry148 -- Jane E. Friedrich, Terry E. Acree, and Edward H. Lavin -- 14. Limitations in the Use of Odor Activity Values -- to Determine Important Odorants in Foods156 -- Val6rie Audouin, Florence Bonnet, Zata M. Vickers, -- and Gary A. Reineccius -- 15. Odor Intensity Measurements in Gas Chromatography- -- Olfactometry Using Cross Modality Matching: -- Evaluation of Training Effects172 -- G. Callement, M. Bouchet, D. Langlois, P. Eti6vant, -- and C. Salles -- 16. Aroma of Roasted Sesame Oil: Characterization -- by Direct Thermal Desorption-Gas Chromatography- -- Olfactometry and Sample Dilution Analysis 187 -- Keith R. Cadwallader and Jeong Heo -- AuthorIndex203 -- Subject Index204. IP based subscription, on campus and remote access. Access via Electronic Resources of the UPD Engineering Library and University Library websites. Electronic reproduction. Washington, DC American Chemical Society 2001. Available via World Wide Web through ACS. Gas chromatography Congresses. Olfactometry Congresses. Electronic books. Leland, Jane V. editor. Available for University of the Philippines Diliman via ACS Publications. Click here to access https://pubs.acs.org/doi/book/10.1021/bk-2001-0782 Also available remotely for University of the Philippines Diliman via ACS Publications. Click here to access thru EZproxy https://pubs.acs.org.ezproxy.engglib.upd.edu.ph/doi/book/10.1021/bk-2001-0782 (viewed 04 May 2021) FO UPD DENG-II Electronic Resource