Marsili R. (Ed.) Flavor, Fragrance, and Odor Analysis

New York: Marcel Dekker, Inc., 2002. — 435 p. — ISBN: 0824706277.This book focuses on recent sample preparation techniques for isolating and concentrating flavor and odor chemicals from various types of foods, beverages, and consumer products prior to gas chromatography (GC)/mass spectrometry (MS) analysis. No single sample preparation technique is appropriate for every type of analyte or matrix. We show the advantages, disadvantages, and biases of the most common analytical techniques for flavor, fragrance, and odor analysis. The intent of this book is to help chemists working with flavor, fragrance, and odor problems to select the most appropriate techniques for studying specific applications. This text explores the application potential of various analytical techniques, including numerous practical examples and tips that explain how state-of-the-art techniques can be used to resolve important flavor, fragrance, and odor issues facing chemists in the food and beverage and consumer product industries.
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications.Solvent Extraction and Distillation Techniques
Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques
The Analysis of Food Volatiles Using Direct Thermal Desorption
Solid-Phase Microextraction for the Analysis of Aromas and Flavors
The Advantages of GC-TOFMS for Flavor and Fragrance Analysis
Modern Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds
SPME Comparison Studies and What They Reveal
Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS
Headspace Techniques for the Reconstitution of Flower Scents and Identification of New Aroma Chemicals
SPME Applications in Consumer Products
Gas Chromatography–Olfactometry in Food Aroma Analysis
Quantitative Use of Gas Chromatography–Olfactometry: The GC-‘‘SNIF’’ Method
Combining Mass Spectrometry and Multivariate Analysis to Make a Reliable and Versatile Electronic Nose
Character Impact Compounds: Flavors and Off-Flavors in Foods