Dynamic flavor : capturing aroma using real-time mass spectrometry
著者
書誌事項
Dynamic flavor : capturing aroma using real-time mass spectrometry
（ACS symposium series, 1402）
American Chemical Society, 2021
- : hardcover
並立書誌 全1件
大学図書館所蔵 全1件
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Understanding flavor component kinetics
Advanced analytical technologies offer flavor chemists the opportunity to explore and understand complex mixtures in great detail. This work covers three real-time mass spectrometric techniques applied to food-flavor assessments: APCI-MS, PTR-MS, and SIFT-MS. Chapters introduce each technique and review their implementation in key topics of food and flavor science. Latest applications and innovative new developments are outlined in several research chapters. Applications covered in this book
include flavor perception and after-taste, food processing, fermentation, spoilage, authentication, and quality control. Analytical chemists in both academia and industry with an interest in flavor release and volatile quality markers will find this work useful. A tasty read for experts and enthusiasts
alike.
目次
Preface
Chapter 1: Non-destructive and High-Throughput-APCI-MS, PTR-MS and SIFT-MS as Methods of Choice for Exploring Flavor Release, Andrew J. Taylor, Jonathan D. Beauchamp, and Vaughan S. Langford
Chapter 2: Flavor Applications of Direct APCI-MS, Andrew J. Taylor
Chapter 3: Pushing the Boundaries of Dynamic Flavor Analysis with PTR-MS, Jonathan D. Beauchamp
Chapter 4: SIFTing Through Flavor-Exploring Real-Time, Real-Life Processes Using SIFTMS, Diandree Padayachee and Vaughan S. Langford
Chapter 5: Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass Spectrometry, Carolina Munoz-Gonzalez, Maria Angeles Pozo-Bayon, and Francis Canon
Chapter 6: Using APCI-MS to Study the Dynamics of Odor Binding under Simulated Peri- Receptor Conditions, Andrew J. Taylor and Masayuki Yabuki
Chapter 7: APCI-MS/MS-An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds, Ni Yang, Clive Ford, and Ian Fisk
Chapter 8: From Mold Worms to Fake Honey: Using SIFT-MS to Improve Food Quality, Sheryl Barringer
Chapter 9: Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS, Lotta Kuuliala, Nikita Jain, Bernard De Baets, and Frank Devlieghere
Chapter 10: Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS, Vittorio Capozzi, Mariagiovanna Fragasso, Iuliia Khomenko, Patrick Silcock, and Franco Biasioli
Chapter 11: Monitoring of Acrolein, Acetaldehyde and 1,3-Butadiene in Fumes Emitted during Deep-Frying of Potato Pieces in Rapeseed Oil Using PTR-MS, Wiktoria Wichrowska and Tomasz Majchrzak
Editors' Biographies
Author Index
Subject Index
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