Flavor, Fragrance, and Odor Analysis: 2nd Edition (Paperback) book cover

Flavor, Fragrance, and Odor Analysis

2nd Edition

Edited by Ray Marsili

CRC Press

280 pages | 117 B/W Illus.

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Description

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available.

Topics discussed include

  • Sequential SBSE, a novel extraction procedure
  • A simplified method for switching from one-dimensional to two-dimensional GC-MS
  • How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS
  • Analyzing and combating off-flavors caused by metabolites from microorganisms
  • A technique for measuring synergy effects between odorants
  • The identification of the characterizing aroma-active compounds of tropical fruits with high economic potential
  • The parameters utilized during the production of aqueous formulations rich in pyrazines
  • How spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process

The final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods.

With contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance.

Reviews

"…state-of-the-art….Present[s] the most recent methods in flavor, off-flavor, and malodor analysis."

—Food Trade Review

"This book is very interesting and covers many facets of flavor analysis. … will surely contribute to the advancement of flavor and fragrance research."

—IASI Polytechnic Magazine

" … an interesting book that makes a significant contribution to advancing this fascinating topic."

—Chromatographia

Table of Contents

Sequential stir bar sorptive extraction; Nobuo Ochiai

Sequential stir bar sorptive extraction

Sequential SBSE with PDMS stir bar and EG Silicon stir bar

Selectable one-dimensional or two-dimensional gas chromatography–mass spectrometry; Nobuo Ochiai

Heart-cutting two-dimensional gas chromatography

Selectable one-dimensional or two-dimensional gas chromatography–mass spectrometry with simultaneous detection

Selectable one-dimensional or two-dimensional gas chromatography–olfactometry/mass spectrometry with preparative fraction collection

Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes: Acylation of phenolic compounds; Ray Marsili

Determination of alkylphenols and bisphenol A in river water by stir bar sorptive extraction

Identification of smoke-taint chemicals in wine by SBSE GC–MS techniques

Determination of cresols in casein by SBSE GC–MS: Maximizing SBSE recovery with acylation

Analysis of musty microbial metabolites by stir bar sorptive extraction; Ray Marsili

Analytical approaches to monitoring nanogram-per-liter levels of musty metabolites

Stir bar sorptive extraction of geosmin in drinking water

Stir bar sorptive extraction of geosmin in salted snacks

Novel approach to collecting musty off-flavor compounds on tap

Haloanisole contamination of casein

Headspace sorptive extraction gas chromatography–time-of-flight mass spectrometry multivariate analysis for chemotaxonomic profiling of mold metabolites

The olfactometric analysis of milk volatiles with a novel gas chromatography-based method: A case study in synergistic perception of aroma compounds; Yvette Naudé and Egmont R. Rohwer

Sorptive extraction

High-capacity headspace sorptive extraction of aroma compounds from milk followed by TDS-CIS-GC–FID

Novel heart-cutting fraction collection GC-based methods

Off-line olfactory evaluation of single compounds and their combinations

Slow release of the aroma of single compounds captured by GCFC on individual secondary MCTs

Characterizing aroma-active volatile compounds of tropical fruits; Patricio R. Lozano

Tropical fruits and their health benefits

Flavor characterization of tropical fruits: Free volatiles and glycosidically bound volatiles—A dynamic scenario

Isolation of aroma chemicals

Contribution of aroma compounds to flavor

Main aroma compounds of some exotic tropical fruits

Mango

Passion fruit

Guava

Kiwi

Lychee

Rambutan

Pineapple

Papaya

Araca-boi

Acerola

Soursop

Babaco

Naranjilla

On the synthesis and characteristics of aqueous formulations rich in pyrazines; William M. Coleman, III

Materials and methods

Sample preparation

Results and discussion

Model reactions

Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software; Albert Robbat, Jr. and Amanda Kowalsick

Experimental

Results and discussion

Character-impact flavor and off-flavor compounds in foods; Robert J. McGorrin

Character-impact flavors in foods

Characterizing aromas in off-flavors

Index

About the Editor

Ray Marsili has published over 30 papers on food and flavor chemistry in refereed chemistry journals, as well as over 100 technical papers for trade publications and numerous chapters for flavor chemistry and dairy chemistry books. He served as a contributing editor of Food Product Design magazine, editor of R&D magazine's Sample Preparation Newsletter, and lecturer in organic chemistry at Rock Valley College, Rockford, Illinois. He has edited two previous books on flavor and odor analysis: Techniques for Analyzing Food Aroma (1997) and Flavor, Fragrance and Odor Analysis (2002). He has over 30-years' experience as an R&D analytical laboratory manager/flavor chemist for major national and international food and ingredient companies. Today, he is an independent analytical flavor consultant, with a laboratory at Rockford College, Rockford.

Subject Categories

BISAC Subject Codes/Headings:
SCI013010
SCIENCE / Chemistry / Analytic
TEC012000
TECHNOLOGY & ENGINEERING / Food Science