Analysis of aroma volatiles

  title={Analysis of aroma volatiles},
  author={Joseph A. Maga},
The flavour chemist who has been charged with separating and identifying the impact level of compounds in a food system that have a characteristic aroma has indeed a difficult task. For centuries, man has relied almost exclusively on his subjective organoleptic senses to solve such a problem. With the introduction of simple wet chemistry techniques his task became somewhat easier, but it was not until the introduction of gas chromatography (GC) in 1952 that he had a reliable objective ally. 


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