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Techniques for Analyzing Food Aroma de Ray Marsili

Techniques for Analyzing Food Aroma: Food Science and Technology

Editat de Ray Marsili
en Limba Engleză Paperback – 5 sep 2019
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.
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Din seria Food Science and Technology

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Specificații

ISBN-13: 9780367401160
ISBN-10: 0367401169
Pagini: 400
Dimensiuni: 152 x 229 x 26 mm
Greutate: 0.45 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Food Science and Technology

Locul publicării:Boca Raton, United States

Public țintă

Professional

Cuprins

Part 1 Isolation and concentration of food aroma compounds: solvent extraction and distillation techniques for the analysis of odour active compounds in foods; gas chromatographic headspace and purge-and-trap techniques for the analysis of aroma chemicals in foods and beverages; direct thermal desorption-gas chromatography of low-moisture foods; solid phase microextraction - a new rapid, sensitive extraction technique for food aroma chemicals. Part 2 Instrumental considerations and techniques for improving sensitivity, resolution, discrimination and identification of odour active chemicals in foods: multidimensional gas chromatography techniques for achieving superior peak resolution; enantiomers - why they are important to aroma and flavour research and how to measure them; gas chromatography/mass spectrometry detectors for food aroma studies. Part 3 Resolving food-aroma problems through the combination of instrumental and sensory techniques: off-flavours and malodours in foods and beverages; techniques for determining most significant contributors to food aroma - advantages and limitations of CHARM and aroma extraction dilution analysis; correlating analytical data with sensory techniques. Part 4 New non-chromatography-based technology for monitoring aroma compounds in foods and beverages: the electronic nose - polymer sensor array-based instruments that emulate the human nose.

Recenzii

". . .provides the reader with extensive information. . .. . . .includes a wealth of information. . .. . . .of use to anyone involved in flavor analysis whether it is in academia or industry. "
---Trans IChemE

Descriere

Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sen