Headspace Analysis of Foods and Flavors: Theory and Practice ; [proceedings of the American Chemical Society, Held August 23 - 27, 1998, in Boston, Massachusetts]Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. "This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" |
Contents
An Overview | 1 |
Aroma CompoundsProteins Interaction Using Headspace Techniques | 33 |
The Strengths and Weaknesses of the Electronic Nose | 59 |
Solid Phase Microextraction | 73 |
SPMEMSMVA as a Rapid Technique for Assessing Oxidation OffFlavors | 89 |
Headspace Volatile Aldehydes as Indicators of Lipid Oxidation in Foods | 113 |
A Comparison of Headspace Entrainment on Tenax with Solid Phase | 125 |
Aroma Components of an OilBased Grill Flavoring by Direct Thermal Desorption | 143 |
Dynamic Headspace Analysis of Fresh Tomato Juice | 165 |
Automated Microprocessor Controlled Short Path Thermal Desorption System | 187 |
Other editions - View all
Headspace Analysis of Foods and Flavors: Theory and Practice Russell L. Rouseff,Keith R. Cadwallader No preview available - 2012 |