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Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available.\u003c\/p\u003e\u003cp\u003eTopics discussed include\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eSequential SBSE, a novel extraction procedure\u003c\/li\u003e \u003cli\u003eA simplified method for switching from one-dimensional to two-dimensional GC-MS\u003c\/li\u003e \u003cli\u003eHow analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS\u003c\/li\u003e \u003cli\u003eAnalyzing and combating off-flavors caused by metabolites from microorganisms\u003c\/li\u003e \u003cli\u003eA technique for measuring synergy effects between odorants\u003c\/li\u003e \u003cli\u003eThe identification of the characterizing aroma-active compounds of tropical fruits with high economic potential\u003c\/li\u003e \u003cli\u003eThe parameters utilized during the production of aqueous formulations rich in pyrazines\u003c\/li\u003e \u003cli\u003eHow spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThe final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. 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