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Zusatztext "?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 Informationen zum Autor 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. Klappentext Written from a practical, problem-solving perspective, this second edition examines stir bar sorptive extraction (SBSE)and emphasizes the range of applications available. Topics discussed include analyzing and combating off-flavors caused by metabolites from microorganisms and the identification of the characterizing aroma-active compounds of tropical fruits with high economic potential. The book also examines the parameters utilized during the production of aqueous formulations rich in pyrazines and describes how spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process. Zusammenfassung 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 includeSequential SBSE! a novel extraction procedureA simplified method for switching from one-dimensional to two-dimensional GC-MSHow analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MSAnalyzing and combating off-flavors caused by metabolites from microorganismsA technique for measuring synergy effects between odorantsThe identification of the characterizing aroma-active compounds of tropical fruits with high economic potentialThe parameters utilized during the production of aqueous formulations rich in pyrazinesHow spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing processThe 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. Inhaltsverzeichnis General applications. Techniques to maximize analyte sensitivity. Techniques to maximize GC peak resolution and MS identification. New GC-olfactometry approaches for studying synergistic effects of odor active compounds in foo...
