Odors in the Food Industry discusses the diverse questions raised by odors in the food industry and the closely related Volatile Organic Compounds.

Topics range from perception of the issue to implementation of regulations, from prevention of the problems to their possible treatment, through specific case studies and analysis methods illustrating the different measurement technologies.

Contents

1. Odor Problem in the Food Industry
2. Odor Measurement
3. Preconcentration Prior to Gas Chromatography
4. The Application of Intelligent Sensor Array for Air Pollution Control in the Food Industry
5. Electronic-Nose Technology: Application for Quality Evaluation in the Fish Industry
6. Odors Prevention in the Food Industry
7. Odors Treatment: Physicochemical Technologies
8. Odors Treatment: Biological Technologies

Index

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