Analysis of Foods and Beverages - 1st Edition - ISBN: 9780121690502, 9780323151726

Analysis of Foods and Beverages

1st Edition

Headspace Techniques

Editors: George Charalambous
eBook ISBN: 9780323151726
Imprint: Academic Press
Published Date: 28th January 1978
Page Count: 408
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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.

Table of Contents




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



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© Academic Press 1978
Academic Press
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About the Editor

George Charalambous

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