An historical discourse delivered before the First Congregational Society in Harvard, Massachusetts, October 22, 1882
Machine generated contents note: 1. Advances in Gas Chromatography-Olfactometry1 -- A. R. Mayol and T. E. Acree -- 2. Application of Gas Chromatography-Olfactometry -- to Flavor Creation 1 -- Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida, -- and Hiroshi Saeki -- 3. Characterization of the Odor-...
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| Corporate Author: | |
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| Format: | Electronic Book |
| Language: | English |
| Check availability: | HBZ Gateway |
| Interlibrary Loan: | Interlibrary Loan for the Fachinformationsdienste (Specialized Information Services in Germany) |
| Published: |
Boston, Mass.
George E. Littlefield
1884
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| In: | Year: 1884 |
| Further subjects: | B
First Congregational Church (Harvard, Mass.)
History
B Harvard (Mass.) Church history B History |
| Online Access: |
Table of Contents Volltext (kostenfrei) |
| Sammlungen: |
MARC
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| 245 | 1 | 0 | |a An historical discourse delivered before the First Congregational Society in Harvard, Massachusetts, October 22, 1882 |c by Seth Chandler ; with an appendix by Samuel A. Green |
| 264 | 1 | |a Boston, Mass. |b George E. Littlefield |c 1884 | |
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| 500 | |a Appendix (p. [24]-28) is a sketch of the early history of Harvard | ||
| 520 | |a Machine generated contents note: 1. Advances in Gas Chromatography-Olfactometry1 -- A. R. Mayol and T. E. Acree -- 2. Application of Gas Chromatography-Olfactometry -- to Flavor Creation 1 -- Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida, -- and Hiroshi Saeki -- 3. Characterization of the Odor-Active Constituents -- in Fresh and Processed Hops (variety Spalter Select)23 -- Peter Schieberle and Martin Steinhaus -- 4. Application of a Comparative Aroma Extract -- Dilution Analysis to Monitor Changes in Orange -- Juice Aroma Compounds during Processing 33 -- A. Buettner and P. Schieberle -- 5. Trace Compound Analysis for Off-Flavor -- Characterization of Micromilled Milk Powder 46 -- Martin Preininger and Frank Ullrich -- 6. Tequilas: Charm Analysis of Blanco, Reposado, -- and Anejo Tequilas6 62 -- Mercedes G. L6pez and Jean Pierre Dufour -- 7. Aroma Active Internal Standards for Gas -- Chromatography-Olfactometry of Grapefruit Juices73 -- Russell Rouseff, Prashanthi Jella, Rusty Bazemore, -- and Jing-jing Yang -- 8. SPME and GC-AED-Olfactometry for the Detection -- of Trace Odorants in Essential Oils 88 -- S. Grant Wyllie, Kerry-Ann Merry, and David N. Leach -- 9. The Identification of Aroma Compounds in Key -- Lime Oil Using Solid-Phase Microextraction -- and Gas Chromatography-Olfactometry100 -- M. G. Chisholm, M. A. Wilson, G. M. Gaskey, J. A. Jell, and -- D. M. Cass, Jr. -- 10. SPME Analysis of Flavor Components in the -- Headspace of Scotch Whiskey and Their Subsequent -- Correlation with Sensory Perception 113 -- John Conner, Kenneth Reid, and Graeme Richardson -- 11. Solid-Phase Microextraction Combined with Gas -- Chromatography-Olfactometry for Analysis -- of Cheese Aroma123 -- Jean-Pierre Dufour, P. Delbecq, and L. Perez Albela -- 12. Aroma Extract Dilution Analysis versus -- Aroma Extract Concentration Analysis138 -- W. Grosch, R. Kerscher, J. Kubickova, and T. Jagella -- 13. Selecting Standards for Gas Chromatography- -- O lfactom etry148 -- Jane E. Friedrich, Terry E. Acree, and Edward H. Lavin -- 14. Limitations in the Use of Odor Activity Values -- to Determine Important Odorants in Foods156 -- Val6rie Audouin, Florence Bonnet, Zata M. Vickers, -- and Gary A. Reineccius -- 15. Odor Intensity Measurements in Gas Chromatography- -- Olfactometry Using Cross Modality Matching: -- Evaluation of Training Effects172 -- G. Callement, M. Bouchet, D. Langlois, P. Eti6vant, -- and C. Salles -- 16. Aroma of Roasted Sesame Oil: Characterization -- by Direct Thermal Desorption-Gas Chromatography- -- Olfactometry and Sample Dilution Analysis 187 -- Keith R. Cadwallader and Jeong Heo -- AuthorIndex203 -- Subject Index204. | ||
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