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Infrared identification of compounds separated by gas and thin layer chromatography: applications to flavor analysis.

Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1975) Infrared identification of compounds separated by gas and thin layer chromatography: applications to flavor analysis. CRC Critical Reviews in Food Science and Nutrition, 6 (3). 271-315, many ref..

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Abstract

Aspects discussed include sample requirements, collection and transfer techniques, IR spectrometry of fractions, and the direct linking of gas chromatography and IR spectrometry. A brief survey of the applications of these techniques in flavour research is also given. Tables showing the compounds identified in foods by IR methods are given.

Item Type: Article
Uncontrolled Keywords: FLAVOUR-COMPOUNDS; foods, flavour compounds IR analysis in; GAS-CHROMATOGRAPHY; INFRARED-
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Sep 2010 11:12
Last Modified: 13 Sep 2010 11:12
URI: http://ir.cftri.com/id/eprint/7105

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