Filled with practical examples, this volume illustrates innovative flavour analysis techniques used by today's leaders in food chemistry. It covers flavour 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).
Reihe
Sprache
Verlagsort
Zielgruppe
Illustrationen
144 Schaubilder
144 line figures
Maße
Höhe: 236 mm
Breite: 159 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-0-8412-3578-6 (9780841235786)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
1. Challenges in flavor chemistry: an overview ; ISOLATION TECHNIQUES ; 2. Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures ; 3. Evaluation of purge-and-trap parameters: optimization using a statistical design ; 4. The importance of the vacuum headspace method for the analysis of fruit flavors ; 5. Relationship between aroma compounds' partitioning constants and release during microwave heating ; 6. Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef ; 7. Extraction of thiol and disulfide aroma compounds from food systems ; 8. Isolation of flavor compounds from protein material ; 9. Sampling carbonyl compounds with solid phase microextraction utilizing on-fiber derivatization ; 10. Comparison of volitile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction ; 11. Thermo desorption as sample preparation technique for food and flavor analysis by gas chromatography ; ANALYTICAL CHARACTERIZATION ; 12. Analysis of volatile maillard reaction products by different methods ; 13. y- and o-Thiolactones: an interesting class of sulfur-containing flavor compounds ; 14. Analysis of thermal degradation products of allyl isothiocyanate and phenethyl isothiocyanate ; 15. Biosythesis of optically active o-decalactone and 0-jasmin lactone by 13-lipoxygenase pathways in the yeast sporobolomyces odorus ; 16. Application of countercurrent chromatography to the analysis of aroma precursors in rose flowers ; 17. Mass spectrometry of the acetal derivatives of selected generally recognized as safe listed aldehydes with ethanol, 1,2-propylene glycol and glycerol ; 18. Comparison of HPLC and GC-MS analysis of furans and furanones in citrus juices ; 19. Application of microwave-assisted process and py-GC-MS to the analysis of maillard reaction products ; 20. Characterization of coumarin and psoralen levels in California and Arizona citrus oils ; 21. Profiling of bioactive and flavor-active natural products by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry ; 22. Quantification of impact odorants in food by isotope dilution assay: strength and limitations ; 23. Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer ; SENSORY CHARACTERIZATION ; 24. Validation of gas chromatography olfactometry results for "gala" apples by evaluation of aroma-active compound mixtures ; 25. Chemical and sensory analysis of off-flavors in citrus products ; 26. Characterization of key odorants in dry-heated cysteine-carbohydrate mixtures: comparison with aqueous reaction systems ; 27. Aroma profile of the Australian truffle-like fungus Mesophellia glauca ; 28. Analysis of aroma-active components of light-activated milk ; 29. High resolution gas chromatography-selective odorant measurement by multisensor array-a useful technique to develop tailor-made chemosensor arrays for food flavor analysis
