Analysis of Foods and Beverages

Headspace Techniques

George Charalambous

• Publisher: Academic Press
• Year: 2012
• Print ISBN:
  9780121690502
• eBook ISBN:
  9780323151726
• Topic: Technology & Engineering
• Subtopic: Biophysics
• Index: Technology & Engineering

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.

Table of contents

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