Flavor Analysis : Developments in Isolation and Characterization download ebook
Flavor Analysis : Developments in Isolation and Characterization download ebook

Flavor Analysis : Developments in Isolation and Characterization by Cynthia J. Mussinan
Flavor Analysis : Developments in Isolation and Characterization
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Author: Cynthia J. Mussinan
Page Count: 402 pages
Published Date: 01 Dec 1998
Publisher: American Chemical Society
Publication Country: Washington, United States
Language: English
ISBN: 9780841235786
File size: 36 Mb
Download Link: flavor analysis developments in isolation and characterization
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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).

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