[PDF] Headspace Analysis Of Foods And Flavors eBook

Author : Russell L. Rouseff
Publisher : Springer Science & Business Media
Page : 214 pages
File Size : 28,2 MB
Release : 2012-12-06
Category : Science
ISBN : 1461512476

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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 first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "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!" – Aubrey Parsons, governing council member, International Union for Food Science and Technology

Author : George Charalambous
Publisher : Elsevier
Page : 409 pages
File Size : 45,52 MB
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 0323151728

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Analysis of Foods and Beverages Headspace Techniques covers the proceedings of a symposium on the analysis of foods and beverages by headspace techniques. The symposium is organized by the Flavor Subdivision of the Agricultural and Food Chemistry Division of American Chemical Society at its 174th National Meeting held on August 29-September 2, 1977 in Chicago, Illinois. It highlights methods of headspace concentration and headspace sampling that are producing results on a variety of products and model systems. Composed of 14 chapters, this book discusses a productive combination of techniques leading to the enrichment of headspace vapor components with gas chromatographic resolution followed by mass spectrometric identification. Core chapters address the analysis by headspace techniques of mouth odors, vegetable flavors, lipoxygenase catalyzed reactions, the vanilla bean, coffee, tea, cocoa, beer, wine, and sake. Finally, the book examines the use and abuse of headspace sampling, statistical treatments of GLC headspace data, as well as quantitative aspects, new instrumentation, and techniques. Flavor chemists and researchers will find this book invaluable.

Author : Peter Q Tranchida
Publisher : Royal Society of Chemistry
Page : 492 pages
File Size : 16,42 MB
Release : 2019-10-30
Category : Science
ISBN : 1788011279

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Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis. Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Author : E.T. Contis
Publisher : Elsevier
Page : 815 pages
File Size : 16,21 MB
Release : 1998-07-03
Category : Technology & Engineering
ISBN : 0080531830

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The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous.The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.

Author : Henryk Jelen
Publisher : CRC Press
Page : 506 pages
File Size : 25,23 MB
Release : 2011-10-25
Category : Technology & Engineering
ISBN : 1439814910

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Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.

Author : G. Charalambous
Publisher : Elsevier
Page : 1151 pages
File Size : 20,97 MB
Release : 1995-02-21
Category : Technology & Engineering
ISBN : 0080531822

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In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.

Author : Kevin Goodner
Publisher : John Wiley & Sons
Page : 186 pages
File Size : 41,96 MB
Release : 2011-06-24
Category : Science
ISBN : 1119975212

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Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amounts and in complex mixtures. Analytical Methods for Flavor and Fragrance Materials covers the most important methods in the analysis of flavour and fragrance materials, including traditional and newly emerging methodologies. It discusses the capabilities of the various analytical methods for flavour and fragrance analysis and guides the newcomer to the most appropriate techniques for specific analytical problems.

Author : Bruno Kolb
Publisher : John Wiley & Sons
Page : 384 pages
File Size : 40,14 MB
Release : 2006-06-23
Category : Science
ISBN : 0471914568

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The only reference to provide both current and thorough coverage of this important analytical technique Static headspace-gas chromatography (HS-GC) is an indispensable technique for analyzing volatile organic compounds, enabling the analyst to assay a variety of sample matrices while avoiding the costly and time-consuming preparation involved with traditional GC. Static Headspace-Gas Chromatography: Theory and Practice has long been the only reference to provide in-depth coverage of this method of analysis. The Second Edition has been thoroughly updated to reflect the most recent developments and practices, and also includes coverage of solid-phase microextraction (SPME) and the purge-and-trap technique. Chapters cover: * Principles of static and dynamic headspace analysis, including the evolution of HS-GC methods and regulatory methods using static HS-GC * Basic theory of headspace analysis-physicochemical relationships, sensitivity, and the principles of multiple headspace extraction * HS-GC techniques-vials, cleaning, caps, sample volume, enrichment, and cryogenic techniques * Sample handling * Cryogenic HS-GC * Method development in HS-GC * Nonequilibrium static headspace analysis * Determination of physicochemical functions such as vapor pressures, activity coefficients, and more Comprehensive and focused, Static Headspace-Gas Chromatography, Second Edition provides an excellent resource to help the reader achieve optimal chromatographic results. Practical examples with original data help readers to master determinations in a wide variety of areas, such as forensic, environmental, pharmaceutical, and industrial applications.

Author : Arthur M Spanier
Publisher : Royal Society of Chemistry
Page : 667 pages
File Size : 29,91 MB
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 1847550851

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Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.