Ray Marsili (ed.)

Techniques for Analyzing Food Aroma

Herausgeber: Marsili, Ray

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 400
• Erscheinungstermin: 5. November 1996
• Englisch
• Abmessung: 233mm x 161mm x 24mm
• Gewicht: 621g
• ISBN-13: 9780824797881
• ISBN-10: 0824797884
• Artikelnr.: 21182086

Autorenporträt

Ray Marsili

Inhaltsangabe

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 sensory techniques. Part 4 New
non-chromatography-based technology for monitoring aroma compounds in foods
and beverages: the electronic nose - polymer sensor array-based instruments
that emulate the human nose.