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. Flavor, Fragrance, and Odor Analysis highlights this technique and emphasizes the range of applications available.

Features:

• Emphasizes SBSE techniques and discusses the significant advantage of this technique to flavor and odor studies
• Presents important updates on GC-olfactometry as a tool for studying flavor synergy effects
• Discusses how smelling multiple odor active compounds impacts odor and flavor perception
• Uses practical application examples of interest to flavor and odor researchers

Topics discussed include

• Sequential SBSE, a novel extraction procedure
• A simplified method for switching from one-dimensional to two-dimensional GC-MS
• How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS
• Analyzing and combating off-flavors caused by metabolites from microorganisms
• A technique for measuring synergy effects between odorants
• The identification of the characterizing aroma-active compounds of tropical fruits with high economic potential
• The parameters utilized during the production of aqueous formulations rich in pyrazines
• How spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process

The 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.

Contents

1. Sequential stir bar sorptive extraction

• Sequential stir bar sorptive extraction
• Sequential SBSE with PDMS stir bar and EG Silicon stir bar

2. Selectable one-dimensional or two-dimensional gas chromatography–mass spectrometry

• Heart-cutting two-dimensional gas chromatography
• Selectable one-dimensional or two-dimensional gas chromatography–mass spectrometry with simultaneous detection
• Selectable one-dimensional or two-dimensional gas chromatography–olfactometry/mass spectrometry with preparative fraction collection

3. Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes: Acylation of phenolic compounds

• Determination of alkylphenols and bisphenol A in river water by stir bar sorptive extraction
• Identification of smoke-taint chemicals in wine by SBSE GC–MS techniques
• Determination of cresols in casein by SBSE GC–MS: Maximizing SBSE recovery with acylation

4. Analysis of musty microbial metabolites by stir bar sorptive extraction

• Analytical approaches to monitoring nanogram-per-liter levels of musty metabolites
• Stir bar sorptive extraction of geosmin in drinking water
• Stir bar sorptive extraction of geosmin in salted snacks
• Novel approach to collecting musty off-flavor compounds on tap
• Haloanisole contamination of casein
• Headspace sorptive extraction gas chromatography–time-of-flight mass spectrometry multivariate analysis for chemotaxonomic profiling of mold metabolites

5. The olfactometric analysis of milk volatiles with a novel gas chromatography-based method: A case study in synergistic perception of aroma compounds

• Sorptive extraction
• High-capacity headspace sorptive extraction of aroma compounds from milk followed by TDS-CIS-GC–FID
• Novel heart-cutting fraction collection GC-based methods
• Off-line olfactory evaluation of single compounds and their combinations
• Slow release of the aroma of single compounds captured by GCFC on individual secondary MCTs

6. Characterizing aroma-active volatile compounds of tropical fruits

• Tropical fruits and their health benefits
• Flavor characterization of tropical fruits: Free volatiles and glycosidically bound volatiles—A dynamic scenario
• Isolation of aroma chemicals
• Contribution of aroma compounds to flavor
• Main aroma compounds of some exotic tropical fruits
• Mango
• Passion fruit
• Guava
• Kiwi
• Lychee
• Rambutan
• Pineapple
• Papaya
• Araca-boi
• Acerola
• Soursop
• Babaco
• Naranjilla

7. On the synthesis and characteristics of aqueous formulations rich in pyrazines

• Materials and methods
• Sample preparation
• Results and discussion
• Model reactions

8. Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software

• Experimental
• Results and discussion

9. Character-impact flavor and off-flavor compounds in foods

• Character-impact flavors in foods
• Characterizing aromas in off-flavors

Index

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