Techniques for Analyzing
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Techniques for Analyzing: Food Aroma(Food Science and Technology)

Techniques for Analyzing: Food Aroma(Food Science and Technology)


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About the Book

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.

Table of Contents:
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.

About the Author :
Ray Marsili

Review :
". . .provides the reader with extensive information. . .. . . .includes a wealth of information. . .. . . .of use to anyone involved in flavor analysis whether it is in academia or industry. " ---Trans IChemE


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Product Details
  • ISBN-13: 9781000127287
  • Publisher: Taylor & Francis Ltd
  • Publisher Imprint: CRC Press
  • Language: English
  • No of Pages: 400
  • Sub Title: Food Aroma
  • ISBN-10: 1000127281
  • Publisher Date: 26 Aug 2020
  • Binding: Digital (delivered electronically)
  • No of Pages: 400
  • Series Title: Food Science and Technology


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