280 pages | 117 B/W Illus.
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
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.
"…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."
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
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
On the synthesis and characteristics of aqueous formulations rich in pyrazines; William M. Coleman, III
Materials and methods
Results and discussion
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
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