Read Anywhere and on Any Device!

Subscribe to Read | $0.00

Join today and start reading your favorite books for Free!

Create Free Account

Flavor Analysis: Developments in Isolation and Characterization

Cynthia J. Mussinan

0/5 ( ratings)

Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor 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 , and GC-IRMS . 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 .

Language: English

Pages: 402

Format: Hardcover

Publisher: American Chemical Society

Release: September 01, 1998

ISBN: 0841235783

ISBN 13: 9780841235786

Flavor Analysis: Developments in Isolation and Characterization

Cynthia J. Mussinan

0/5 ( ratings)

Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor 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 , and GC-IRMS . 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 .

Language: English

Pages: 402

Format: Hardcover

Publisher: American Chemical Society

Release: September 01, 1998

ISBN: 0841235783

ISBN 13: 9780841235786

More books from Cynthia J. Mussinan

Recent Advances in Food and Flavor Chemistry

Sulfur Compounds In Foods

Rate this book!

Write a review?