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Author:   Cynthia J. Mussinan ,  Michael J. Morello
Publisher:   American Chemical Society
Imprint:   American Chemical Society
Volume:   705
Dimensions:   Width: 15.90cm , Height: 2.30cm , Length: 23.60cm
Weight:   0.711kg
ISBN:  

9780841235786

ISBN 10:   0841235783
Pages:   402
Publication Date:   01 July 1999
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   No Longer Our Product
Availability:   In Print  
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Table of Contents

"1. Challenges in flavor chemistry: an overview ; ISOLATION TECHNIQUES ; 2. Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures ; 3. Evaluation of purge-and-trap parameters: optimization using a statistical design ; 4. The importance of the vacuum headspace method for the analysis of fruit flavors ; 5. Relationship between aroma compounds' partitioning constants and release during microwave heating ; 6. Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef ; 7. Extraction of thiol and disulfide aroma compounds from food systems ; 8. Isolation of flavor compounds from protein material ; 9. Sampling carbonyl compounds with solid phase microextraction utilizing on-fiber derivatization ; 10. Comparison of volitile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction ; 11. Thermo desorption as sample preparation technique for food and flavor analysis by gas chromatography ; ANALYTICAL CHARACTERIZATION ; 12. Analysis of volatile maillard reaction products by different methods ; 13. y- and o-Thiolactones: an interesting class of sulfur-containing flavor compounds ; 14. Analysis of thermal degradation products of allyl isothiocyanate and phenethyl isothiocyanate ; 15. Biosythesis of optically active o-decalactone and 0-jasmin lactone by 13-lipoxygenase pathways in the yeast sporobolomyces odorus ; 16. Application of countercurrent chromatography to the analysis of aroma precursors in rose flowers ; 17. Mass spectrometry of the acetal derivatives of selected generally recognized as safe listed aldehydes with ethanol, 1,2-propylene glycol and glycerol ; 18. Comparison of HPLC and GC-MS analysis of furans and furanones in citrus juices ; 19. Application of microwave-assisted process and py-GC-MS to the analysis of maillard reaction products ; 20. Characterization of coumarin and psoralen levels in California and Arizona citrus oils ; 21. Profiling of bioactive and flavor-active natural products by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry ; 22. Quantification of impact odorants in food by isotope dilution assay: strength and limitations ; 23. Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer ; SENSORY CHARACTERIZATION ; 24. Validation of gas chromatography olfactometry results for ""gala"" apples by evaluation of aroma-active compound mixtures ; 25. Chemical and sensory analysis of off-flavors in citrus products ; 26. Characterization of key odorants in dry-heated cysteine-carbohydrate mixtures: comparison with aqueous reaction systems ; 27. Aroma profile of the Australian truffle-like fungus Mesophellia glauca ; 28. Analysis of aroma-active components of light-activated milk ; 29. High resolution gas chromatography-selective odorant measurement by multisensor array-a useful technique to develop tailor-made chemosensor arrays for food flavor analysis"

Reviews

Describes both classical and state-of-the-art techniques for analyzing the compounds that stimulate the perception of flavor. Considers such isolation techniques as extractions on a micro scale and extractions using supercritical fluids and solid-phase microextraction, analytical characterization such as chiral separations and isotope labeling, and sensory characterizations such as gas chromatography-olfactometry and the new Selective Odorant Measurement by Multisensor Array. The 29 papers are from a symposium in Las Vegas in September 1997. --SciTech Book News<br>

Describes both classical and state-of-the-art techniques for analyzing the compounds that stimulate the perception of flavor. Considers such isolation techniques as extractions on a micro scale and extractions using supercritical fluids and solid-phase microextraction, analytical characterization such as chiral separations and isotope labeling, and sensory characterizations such as gas chromatography-olfactometry and the new Selective Odorant Measurement by Multisensor Array. The 29 papers are from a symposium in Las Vegas in September 1997.--SciTech Book News

<br> Describes both classical and state-of-the-art techniques for analyzing the compounds that stimulate the perception of flavor. Considers such isolation techniques as extractions on a micro scale and extractions using supercritical fluids and solid-phase microextraction, analytical characterization such as chiral separations and isotope labeling, and sensory characterizations such as gas chromatography-olfactometry and the new Selective Odorant Measurement by Multisensor Array. The 29 papers are from a symposium in Las Vegas in September 1997. --SciTech Book News<p><br>

Describes both classical and state-of-the-art techniques for analyzing the compounds that stimulate the perception of flavor. Considers such isolation techniques as extractions on a micro scale and extractions using supercritical fluids and solid-phase microextraction, analytical characterization such as chiral separations and isotope labeling, and sensory characterizations such as gas chromatography-olfactometry and the new Selective Odorant Measurement by Multisensor Array. The 29 papers are from a symposium in Las Vegas in September 1997. --SciTech Book News

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