Analysis of Foods and Beverages

Analysis of Foods and Beverages

Headspace Techniques

1st Edition - January 28, 1978

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  • Editor: George Charalambous
  • eBook ISBN: 9780323151726

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Description

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.

Table of Contents


  • Contributors

    Foreword

    Preface

    Headspace Sampling: Use and Abuse

    Quantitative Headspace Analysis: Total and Specific Group Analysis

    A Technique for the Determination of Volatile Organic Compounds under Equilibrium and Non-Equilibrium Conditions

    Porous Polymer Trapping for GC/MS Analysis of Vegetable Flavors

    Isolation of Trace Volatile Constituents of Hydrolyzed Vegetable Protein via Porous Polymer Headspace Entrainment

    Headspace Techniques Utilized for the Detection of Volatile Flavor Compounds of the Vanilla Bean

    Aroma Analysis of Coffee, Tea, and Cocoa by Headspace Techniques

    Determination of Citrus Volatiles by Headspace Analysis

    Flavor Profiling of Beer Using Statistical Treatments of GLC Headspace Data

    Sensory and Instrumental Evaluation of Wine Aroma

    Sake Flavor and Its Improvement Using Metabolic Mutants of Yeast

    Concentration and Identification of Trace Constituents in Alcoholic Beverages

    Headspace Techniques in Mouth Odor Analysis

    Headspace Techniques Used in the Analysis of Volatile Components from Lipoxygenase Catalyzed Reactions

    Index




Product details

  • No. of pages: 408
  • Language: English
  • Copyright: © Academic Press 1978
  • Published: January 28, 1978
  • Imprint: Academic Press
  • eBook ISBN: 9780323151726

About the Editor

George Charalambous

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