Techniques for analyzing food aroma
著者
書誌事項
Techniques for analyzing food aroma
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 79）
Marcel Dekker, c1997
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- 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.
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