Recent advances in the analysis of food and flavors
著者
書誌事項
Recent advances in the analysis of food and flavors
（ACS symposium series, 1098）
American Chemical Society , Distributed in print by Oxford University Press, c2012
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
The evolving landscape of analytical instrumentation has produced a plethora of extremely sensitive and selective methods for the analysis of trace components. Typically, the key character donating components of a food flavor are present in only trace levels. As instruments become more sensitive, detection limits are driven down, permitting the identification of new important flavor compounds. Armed with these new instruments, scientists seek to understand the links
between what we eat and our health, and new demands are made for compliance with legal and labeling requirements.
This book is based on presentations made in the symposium "Recent Advances in the Analysis of Foods and Flavors" held at the Denver ACS meeting in August 2011. The symposium was sponsored by the Agricultural and Food Chemistry Division. The 14 chapters in this book cover a variety of currently relevant topics, which include metabolomics, trace level aroma active compound identification, and the analysis of furocoumarins. The main objective of this book is to illustrate how new, highly
sophisticated instrumentation can be used to address the issues of most interest to today's food and flavor chemists.
目次
- Preface
- 1. Metabolomics and the Quest for Understanding Quality in Flavor Chemistry and Wine Research
- M. J. Herderich, T. E. Siebert, M. Parker, Y. Hayasaka, C. Curtin, and M. Mercurio
- 2. Identification of Urinary and Salivary Biomarkers for Coffee Consumption
- Roman Lang, Anika Wahl, Timo Stark, and Thomas Hofmann
- 3. Analytical and Sensory Characterization of Chiral 4-Mercapto-2-alkanones, 4-Acetylthio-2-alkanones, and the Corresponding Alcohols
- M. Wakabayashi, H. Wakabayashi, S. Norenberg, B. Reichardt, K. Kubota, and K.-H. Engel
- 4. Confirmation of Trace Level Aroma-Impact Compounds in Cantaloupe (Cucumis melo L. var. cantalupensis Naudin) by GC-MS/MS Analysis
- J. Lin and Y. Wang
- 5. Improved Synthesis of Deuterium-Labeled Alkyl Pyrazines for Use in Stable Isotope Dilution Analysis
- Mingchih Fang and Keith R. Cadwallader
- 6. An LC/MS/MS Method for the Analysis of Furocoumarins in Citrus Oil
- Richard Hiserodt and Li Chen
- 7. EU Essential Oils Hazard Classification
- Joost Broekhans and Hans Leijs
- 8. Analysis of Haloanisoles in Corks and Wines
- Thomas S. Collins, Anna Hjelmeland, and Susan E. Ebeler
- 9. Comparative Studies on the Generation of Acrolein as Well as of Aroma-Active Compounds during Deep-Frying with Different Edible Vegetable Fats and Oils
- Alice Ewert, Michael Granvogl, and Peter Schieberle
- 10. Application of Two-Dimensional Orthogonal Reversed-Phase Liquid Chromatography for Taste Compound Analysis
- Deshou Jiang, Yuan Huang, and Devin G. Peterson
- 11. Anacardic Acid Profiling in Cashew Nuts by Direct Coupling of Preparative High-Speed Countercurrent Chromatography and Mass Spectrometry (prepHSCCC-ESI-/APCI-MS/MS)
- Gerold Jerz, Josue A. Murillo-Velasquez, Irina Skrjabin, Recep Gok, and Peter Winterhalter
- 12. Novel Insights into Flavor Chemistry of Asafetida
- Andreas Degenhardt, Margit Liebig, Birgit Kohlenberg, Beate Hartmann, Michael Roloff, Stefan Brennecke, Laurence Guibouret, Berthold Weber, and Gerhard Krammer
- 13. Comparison of Fast Gas Chromatography?Surface Acoustic Wave Sensor (FGC-SAW) and Capillary GC-MS for Determining Strawberry and Orange Juice Volatiles
- Xiaofen Du and Russell Rouseff
- 14. The Power Law and Dynamic Rheology in Cheese Analysis
- Michael H. Tunick and Diane L. Van Hekken
- Editors' Biographies
- Indexes
- Author Index
- Subject Index
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