Techniques for analyzing food aroma

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Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.

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Title Statements

Full title :Techniques for analyzing food aroma / edited by Ray Marsili.

Summary

Edition Statements

Publication Date:2020.

Publication Statements

Publisher(s):CRC Press
Place of Publication:Boca Raton
Language:eng
Publication Date:2020.

Notes

Originally published: New York: Marcel Dekker, 1997.

The Physical Object

Description:1 online resource

Edition Identifiers

ISBN:9781003067573, 1003067573, 9781000148619, 1000148610, 9781000105407, 1000105407, 9781000127287, 1000127281
DOI:10.1201/9781003067573
oclc:on1196191098
LC Classification:TX546
Dewey Decimal:664.07

Part 1 Isolation and concentration of food aroma compounds: solvent extraction and distillation techniques for the analysis of odour active compounds in foods; gas chromatographic headspace and purge-and-trap techniques for the analysis of aroma chemicals in foods and beverages; direct thermal desorption-gas chromatography of low-moisture foods; solid phase microextraction -- a new rapid, sensitive extraction technique for food aroma chemicals. Part 2 Instrumental considerations and techniques for improving sensitivity, resolution, discrimination and identification of odour active chemicals in foods: multidimensional gas chromatography techniques for achieving superior peak resolution; enantiomers -- why they are important to aroma and flavour research and how to measure them; gas chromatography/mass spectrometry detectors for food aroma studies. Part 3 Resolving food-aroma problems through the combination of instrumental and sensory techniques: off-flavours and malodours in foods and beverages; techniques for determining most significant contributors to food aroma -- advantages and limitations of CHARM and aroma extraction dilution analysis; correlating analytical data with senso…