Aroma compounds and fragrances play a decisive role in the determination of the quality and marketability of a wide variety of merchandises such as foods and food products, cosmetics, pharmaceutical preparations, etc. The exact knowledge of the composition of these compounds and the contribution of the individual components to the overall acceptability of the product is of paramount importance not only for scientific research but also for the large-scale industrial production. The book is a new milestone in this rapidly developing field including both theoretical and applied research as well as industrial applications.

Hersteller:
Springer Verlag GmbH
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Tibor Cserháti was born 1938 in Hungary. Graduated at the Chemi- cal Engineering Faculty of the Technical University of Budapest, 1962. Postgraduate training in instrumental analytical chemistry 1965-1966. Dr. degree at the same University in 1968. Ph.D. (Can- didate) degree in 1973. Research fellow at the Dairy Research Institute (1965-1973). Senior research scientist at the Plant Protection Institute of Hungarian Academy of Sciences (1975-1988). From 1989 scientific counsellor at the Institute of Che- mistry, Chemical Research Centre, Hungarian Academy of Sciences. The Dr.Sc. degree was awarded by the Hungarian Academy of Sciences in 1988. Dr.Cserháti is author or coauthor of six books and more than 490 scientific papers dealing with the separation and quantitative determination of bioactive compounds and xenobiotics by using various chromatographic techniques such as thin-layer chromatography, gas-liquid chromatography and high-performance liquid chromatography.

Theory and practice of chromatographic techniques.- Food and food products.- Essential oils.- Biological effect.- Environmental pollution.