The Instrumental Spectrometric and Spectroscopic Analysis of Food Flavourings - Volume II

Volume II of The Instrumental Spectrometric and Spectroscopic Analysis of Natural Food Flavourings builds on the theory and principles of infrared spectroscopy, mass spectrometry and multinuclear (¹H and ¹³C) nuclear magnetic resonance (NMR) spectroscopy.

This volume concentrates on addressing the principles for forty small molecules

The classes of compounds include alcohols, ketones, ethers, haloalkanes, carboxylic acids and esters as well as aromatic compounds.

Each chapter presents the relevant spectra in the order of infrared and mass spectrum (where relevant peaks are highlighted) followed by presentation of the NMR spectra and analysis where the final structure is determined.

The first fifty pages can be previewed here (opens in a new tab/window) and purchased through all good online bookshops but the easiest way is through our partner Lulu.