Analysis of Foods and Beverages
eBook - PDF

Analysis of Foods and Beverages

Headspace Techniques

  1. 408 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Analysis of Foods and Beverages

Headspace Techniques

About this book

Analysis of Foods and Beverages Headspace Techniques covers the proceedings of a symposium on the analysis of foods and beverages by headspace techniques. The symposium is organized by the Flavor Subdivision of the Agricultural and Food Chemistry Division of American Chemical Society at its 174th National Meeting held on August 29-September 2, 1977 in Chicago, Illinois. It highlights methods of headspace concentration and headspace sampling that are producing results on a variety of products and model systems. Composed of 14 chapters, this book discusses a productive combination of techniques leading to the enrichment of headspace vapor components with gas chromatographic resolution followed by mass spectrometric identification. Core chapters address the analysis by headspace techniques of mouth odors, vegetable flavors, lipoxygenase catalyzed reactions, the vanilla bean, coffee, tea, cocoa, beer, wine, and sake. Finally, the book examines the use and abuse of headspace sampling, statistical treatments of GLC headspace data, as well as quantitative aspects, new instrumentation, and techniques. Flavor chemists and researchers will find this book invaluable.

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Yes, you can access Analysis of Foods and Beverages by George Charalambous in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Biophysics. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Analysis of Foods and Beverages
  3. Copyright Page
  4. Table of Contents
  5. Contributors
  6. Foreword
  7. Preface
  8. Chapter 1. Headspace Sampling: Use and Abuse
  9. Chapter 2. Quantitative Headspace Analysis: Total and Specific Group Analysis
  10. Chapter 3. A Technique for the Determination of Volatile Organic Compounds under Equilibrium and Non-Equilibirum Conditions
  11. Chapter 4. Porous Polymer Trapping for GC/MS Analysis of Vegetable Flavors
  12. Chapter 5. Isolation of Trace Volatile Constituents of Hydrolyzed Vegetable Protein via Porous Polymer Headspace Entrainment
  13. Chapter 6. Headspace Techniques Utilized for the Detection of Volatile Flavor Compounds of the Vanilla Bean
  14. Chapter 7. Aroma Analysis of Coffee, Tea, and Cocoa by Headspace Techniques
  15. Chapter 8. Determination of Citrus Volatiles by Headspace Analysis
  16. Chapter 9. Flavor Profiling of Beer Using Statistical Treatments of GLC Headspace Data
  17. Chapter 10. Sensory and Instrumental Evaluation of Wine Aroma
  18. Chapter 11. Sake Flavor and Its Improvement Using Metabolic Mutants of Yeast
  19. Chapter 12. Concentration and Identification of Trace Constituents in Alcoholic Beverages
  20. Chapter 13. Headspace Techniques in Mouth Odor Analysis
  21. Chapter 14. Headspace Techniques Used in the Analysis of Volatile Components from Lipoxygenase Catalyzed Reactions
  22. Index