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Mass Spectral Collection: Volatile Compounds in Food, 2nd Edition |
| Central Institute of Nutrition and Food Research |
| The Volatile Compounds in Food reference mass spectra collection covers the whole range of volatile compounds in food. Apart from the large number of natural, nature-identical and artificial flavours and aromas, there are – among others – food additives and solvents, pesticides and veterinary pharmaceutical compounds, which are frequently found as residues. Derivatives of non-volatile compounds such as sugars or polyhydroxyphenols are also available. A substantial number of the flavour and aroma compounds in this collection contain oxygen functional groups. The following are frequently present: alcohols, ethers, aldehydes, ketones, acetals, ketals, acids and esters.
Additional information: *Chemical structure *Chemical name *Molecular formula *Molecular weight (Nominal mass) *Base peak *Reference *Measurement condition
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| Software*/CD-ROM w/network license |
Pages,
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Item #:
Price: |
0471440566
$1595.00 |
John Wiley & Sons, Inc. | |
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