Odour sampling 1: Physical chemistry considerations

Physical Chemistry

The approaches range from theoretical studies – including statistical physics of non-equilibrium systems – to the organic synthesis of molecules and macromolecules, and they include many experimental studies on biological and biomimetic systems in which the parameters can be changed. A variety of microscopical techniques are used such as optical, multiphoton, electron and atomic force microscop...

Odour Measurement: Focus on Main Remaining Limits Due to Sampling

Odour and odorous compound measurements depend on the first analytical step: the sampling. This first step could be considered as the most important because the global results are dependent on sampling and analytical procedures but the second part (analysis) is globally more controlled. As example, olfactometric measurement procedures are well described by EN 13725 standard. But, if panel selec...

Statistical Considerations in Bulk Sampling

Food Physical Chemistry and Biophysical Chemistry

Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.[3] [4] [5] [6] This field encompasses the "physiochemical principle...

Atkins ’ Physical Chemistry