《香精香料色谱分析》Chromatography-of-Aroma-Compounds-and-Fr-豆柴文库

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ChromatographyofAromaCompounds
andFragrances

TiborCserháti

ChromatographyofAroma
CompoundsandFragrances


123
Prof.Dr.TiborCserháti
1149Pillangópark8/B
Budapest
Hungary
tevi@chemres.hu


ISBN978-3-642-01655-4e-ISBN978-3-642-01656-1
DOI10.1007/978-3-642-01656-1
SpringerHeidelbergDordrechtLondonNewYork

LibraryofCongressControlNumber:2009940258

©Springer-VerlagBerlinHeidelberg2010
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Preface


Thequantityandcompositionofaromaandﬂavourcompoundsinfoodsandfood
productsexertamarkedinﬂuenceontheconsumeracceptanceand,consequently,
onthecommercialvalueoftheproducts.Ithasbeenestablishedmanytimesthat
oneofthemainpropertiesemployedfortheevaluationoftheproductqualityis
theﬂavour,thatis,anadequateﬂavourcompositionconsiderablyenhancesthemar-
ketability.Traditionalanalyticalmethodsaregenerallyunsuitablefortheaccurate
determinationofthequantityofthisclassofcompounds.Moreover,theydonot
containanyusefulinformationontheconcentrationoftheindividualsubstancesand
theyarenotsuitablefortheiridentiﬁcation.Asthestabilityofthearomacompounds
andfragrancesagainsthydrolysis,oxidationandotherenvironmentalandtechno-
logicalconditionsshowsmarkeddifferences,theexactdete