Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product.
Edited by:
Russell L. Rouseff,
Keith R. Cadwallader
Imprint: Kluwer Academic/Plenum Publishers
Country of Publication: United States
Volume: 488
Dimensions:
Height: 235mm,
Width: 155mm,
Spine: 16mm
Weight: 1.100kg
ISBN: 9780306465611
ISBN 10: 0306465612
Series: Advances in Experimental Medicine and Biology
Pages: 212
Publication Date: 31 August 2001
Audience:
College/higher education
,
Professional and scholarly
,
Professional & Vocational
,
A / AS level
,
Further / Higher Education
Format: Hardback
Publisher's Status: Active
1. Headspace Techniques in Food, Fragrances and Flavors: An Overview.- 2. Headspace—Gas Chromatography: An Ideal Technique for Sampling Volatiles Present in Non-Volatile Matrices.- 3. Aroma Compounds-Proteins Interaction Using Headspace Techniques.- 4. Electronic Noses in Food Analysis.- 5. The Strengths and Weaknesses of the Electronic Nose.- 6. Solid Phase Microextraction.- 7. SPME-MS-MVA as a Rapid Technique for Assessing Oxidation Off-Flavors in Foods.- 8. GC-Olfactometry with Solid Phase Microextraction of Aroma Volatiles from Heated and Unheated Orange Juice.- 9. Headspace Volatile Aldehydes as Indicators of Lipid Oxidation in Foods.- 10. A Comparison of Headspace Entrainment on Tenax with Solid Phase Microextraction for the Analysis of the Aroma Volatiles of Cooked Beef.- 11. Choice and Use of Standards for Dynamic Headspace Trapping and Application to the Analysis of the Volatiles of Baked Potato.- 12. Aroma Components of an Oil-Based Grill Flavoring by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis.- 13. Solvent Desorption Dynamic Headspace Sampling of Fermented Dairy Product Volatiles.- 14. Dynamic Headspace Analysis of Fresh Tomato Juice.- 15. Apparatus for the Quantitative Analysis of the Aroma of French Bread and Its Loss during Storage.- 16. Automated, Microprocessor Controlled Short Path Thermal Desorption System for Analysis of Volatiles in Foods.
