MARC Record from marc_columbia

LEADER: 03779mam a22003854a 4500
001 3003791
005 20221019185853.0
008 000929t20012001dcua b 101 0 eng
010 $a 00050414
020 $a0841237131 (alk. paper)
035 $a(OCoLC)ocm45129220
035 $9ATE7947CU
035 $a(NNC)3003791
035 $a3003791
040 $aDLC$cDLC$dAGL$dC#P$dOrLoB-B
042 $apcc
050 00 $aQD79.C45$bG366 2001
070 0 $aQD1$b.A45 no. 782
072 0 $aX500
082 00 $a543/.0896$221
245 00 $aGas chromatography-olfactometry :$bthe state of the art /$cJane V. Leland [and others], editor.
260 $aWashington, DC :$bAmerican Chemical Society :$bDistributed by Oxford University Press,$c[2001], ©2001.
300 $axi, 219 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aACS symposium series ;$v782
504 $aIncludes bibliographical references and indexes.
505 00 $g1.$tAdvances in Gas Chromatography-Olfactometry /$rA. R. Mayol and T. E. Acree --$g2.$tApplication of Gas Chromatography-Olfactometry to Flavor Creation /$rHisakatsu Iwabuchi, Yuriko Imayoshi and Yasue Yoshida /$r[et al.] --$g3.$tCharacterization of the Odor-Active Constituents in Fresh and Processed Hops (variety Spalter Select) /$rPeter Schieberle and Martin Steinhaus --$g4.$tApplication of a Comparative Aroma Extract Dilution Analysis to Monitor Changes in Orange Juice Aroma Compounds during Processing /$rA. Buettner and P. Schieberle --$g5.$tTrace Compound Analysis for Off-Flavor Characterization of Micromilled Milk Powder /$rMartin Preininger and Frank Ullrich --$g6.$tTequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilas /$rMercedes G. Lopez and Jean Pierre Dufour --$g7.$tAroma Active Internal Standards for Gas Chromatography-Olfactometry of Grapefruit Juices /$rRussell Rouseff, Prashanthi Jella and Rusty Bazemore /$r[et al.] --
505 80 $g8.$tSPME and GC-AED-Olfactometry for the Detection of Trace Odorants in Essential Oils /$rS. Grant Wyllie, Kerry-Ann Merry and David N. Leach --$g9.$tThe Identification of Aroma Compounds in Key Lime Oil Using Solid-Phase Microextraction and Gas Chromatography-Olfactometry /$rM. G. Chisholm, M. A. Wilson and G. M. Gaskey /$r[et al.] --$g10.$tSPME Analysis of Flavor Components in the Headspace of Scotch Whiskey and Their Subsequent Correlation with Sensory Perception /$rJohn Conner, Kenneth Reid and Graeme Richardson --$g11.$tSolid-Phase Microextraction Combined with Gas Chromatography-Olfactometry for Analysis of Cheese Aroma /$rJean-Pierre Dufour, P. Delbecq and L. Perez Albela --$g12.$tAroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis /$rW. Grosch, R. Kerscher and J. Kubickova /$r[et al.] --$g13.$tSelecting Standards for Gas Chromatography-Olfactometry /$rJane E. Friedrich, Terry E. Acree and Edward H. Lavin --
505 80 $g14.$tLimitations in the Use of Odor Activity Values to Determine Important Odorants in Foods /$rValerie Audouin, Florence Bonnet and Zata M. Vickers /$r[et al.] --$g15.$tOdor Intensity Measurements in Gas Chromatography-Olfactometry Using Cross Modality Matching: Evaluation of Training Effects /$rG. Callement, M. Bouchet and D. Langlois /$r[et al.] --$g16.$tAroma of Roasted Sesame Oil: Characterization by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis /$rKeith R. Cadwallader and Jeong Heo.
650 0 $aGas chromatography$vCongresses.$0http://id.loc.gov/authorities/subjects/sh2008117783
650 0 $aOlfactometry$vCongresses.
700 1 $aLeland, Jane V.$0http://id.loc.gov/authorities/names/n96038751
830 0 $aACS symposium series ;$v782.
852 00 $boff,che$hQD79.C45$iG366 2001