Techniques for analyzing food aroma

by Marsili, Ray

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Title Statements

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

Summary

"Covering the most important methods and recent developments in food-aroma analysis, this comprehensive and practical reference discusses the problem-solving capabilities of analytical methods for food flavors and aromas - showing how to select appropriate techniques for resolving the problems of major food trends." "Providing a contemporary and detailed treatment of flavor analysis, Techniques for Analyzing Food Aroma elucidates various sample preparation techniques for isolating and concentrating food-aroma compounds prior to gas-chromatographic (GC) analysis ... explains how GC column manipulation techniques and gas chromatography/mass spectrometry detection can maximize sensitivity, resolution, discrimination, and identification of volatile aroma-influencing components ... presents a critical review of CharmAnalysis and Aroma Extraction Dilution Analysis, and similar techniques that attempt to quantitate aroma-contributing organics ... emphasizes how olfactory detection can be incorporated with instrumental methods to create powerful systems for problem solving ... details the operation and application of the "electronic nose," a new chemical sensor array-based instrument that emulates the human nose ... and more." "Containing dozens of application examples and actual chromatograms, Techniques for Analyzing Food Aroma is an indispensable resource for food and flavor chemists and technologists; composition, quality control, and assurance engineers; sensory analysts; pharmaceutical chemists; and graduate-level students in these disciplines."--Jacket

Edition Statements

Publication Date:©1997.

Publication Statements

Publisher(s):Marcel Dekker
Place of Publication:New York
Language:eng
Publication Date:©1997.

The Physical Object

Description:1 online resource (x, 383 pages) : : illustrations

Edition Identifiers

ISBN:0585157596, 9780585157597, 9781003067573, 1003067573
oclc:ocm44955450
LC Classification:TX546
Dewey Decimal:664/.07

1. Solvent Extraction and Distillation Techniques / Thomas H. Parliment -- 2. Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques / Thomas P. Wampler -- 3. The Analysis of Food Volatiles Using Direct Thermal Desorption / Casey C. Grimm, Steven W. Lloyd, James A. Miller and Arthur M. Spanier -- 4. Solid-Phase Microextraction for the Analysis of Flavors / Alan D. Harmon -- 5. Application of Multidimensional Gas Chromatography Techniques to Aroma Analysis / Donald W. Wright -- 6. Enantiomers: Why They Are Important and How to Resolve Them / Alexander Bernreuther, Ulrich Epperlein and Bernhard Koppenhoefer -- 7. Ion Trap Mass Spectrometry for Food Aroma Analysis / Charles K. Huston -- 8. Off-Flavors and Malodors in Foods: Mechanisms of Formation and Analytical Techniques / Ray Marsili -- 9. Gas Chromatography-Olfactometry for the Determination of Key Odorants in Foods / Behroze S. Mistry, Terry Reineccius and Linda K. Olson -- 10. Gas Chromatography-Olfactometry in Food Aroma Analysis / Imre Blank -- 11. The Electronic Nose: Sensor Array-Based Instruments that Emulate the Human Nose / Diana Hodgins.