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Flavor, Fragrance & Odor Analysis
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Flavor, Fragrance & Odor Analysis (Food Science and Technology) By Ray Marsili Publisher: CRC Number Of Pages: 440 Publication Date: 2001-12-15 ISBN / ASIN: 0824706277 -------------------------------------------------------------------------------- Book Description: Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more. Preface v Contributors ix 1. Solvent Extraction and Distillation Techniques 1 Thomas Parliment 2. Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques 25 Thomas P. Wampler 3. The Analysis of Food Volatiles Using Direct Thermal Desorption 55 Casey C. Grimm, Steven W. Lloyd, James A. Miller, and Arthur M. Spanier 4. Solid-Phase Microextraction for the Analysis of Aromas and Flavors 75 Alan D. Harmon 5. The Advantages of GC-TOFMS for Flavor and Fragrance Analysis 107 John F. Holland and Ben D. Gardner 6. Modern Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds 139 Peter Werkhoff, Stefan Brennecke, Wilfried Bretschneider, and Heinz-Ju¨rgen Bertram 7. SPME Comparison Studies and What They Reveal 205 Ray Marsili 8. Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS 229 Casey C. Grimm, Elaine T. Champagne, and Ken’ichi Ohtsubo 9. Headspace Techniques for the Reconstitution of Flower Scents and Identification of New Aroma Chemicals 249 Thomas McGee and Kenneth L. Purzycki 10. SPME Applications in Consumer Products 277 Richard Payne, Allen E. Puchalski, and John Labows 11. Gas Chromatography–Olfactometry in Food Aroma Analysis 297 Imre Blank 12. Quantitative Use of Gas Chromatography–Olfactometry: The GC-‘‘SNIF’’ Method 333 Alain Chaintreau 13. Combining Mass Spectrometry and Multivariate Analysis to Make a Reliable and Versatile Electronic Nose 349 Ray Marsili 14. Character Impact Compounds: Flavors and Off-Flavors in Foods 375 Robert J. McGorrin Abbreviations 415 Index 419 http://www.91files.com/?L25KESEYI6XUM1Q4KF03 |
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