Description

Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor analysis for apples, beef, citrus, coffee, cheese, extruded pet foods, fungi, milk, and Maillard reaction systems, and the researchers come from throughout the industrialized world. Eleven of the chapters illustrate techniques for isolating volatile compounds from complex food matrices, including micro-scale liquid-liquid extraction, headspace sampling, solid phase microextraction, supercritical fluid extraction, and thermo desorption. The chapters devoted to analytical characterization include analyses of Amadori compounds, sulfur compounds, chiral compounds, coumarins and psoralens, flavor precursors, and natural products by GC, GC-MS, HPLC-MS, CCC (countercurrent chromatography), and GC-IRMS (gas chromatography isotope ration mass spectrometry). The final section covers sensory characterization and describes examples using the gas chromatography-olfactory techniques OSME and AEDA as well as the new GC-SOMMSA (selective odorant measurement by multisensor array).

Reviews

"Describes both classical and state-of-the-art techniques for analyzing the compounds that stimulate the perception of flavor. Considers such isolation techniques as extractions on a micro scale and extractions using supercritical fluids and solid-phase microextraction, analytical characterization such as chiral separations and isotope labeling, and sensory characterizations such as gas chromatography-olfactometry and the new Selective Odorant Measurement by Multisensor Array. The 29 papers are from a symposium in Las Vegas in September 1997."--SciTech Book News

Product Details

402 pages; 144 line illus.; 6 x 9; ISBN13: 978-0-8412-3578-6ISBN10: 0-8412-3578-3