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Headspace Analysis of Food Volatiles
from C.H.I.P.S.

Headspace Analysis of Foods and Flavors
edited by Russell L. Rouseff and Keith R. Cadwallader

Headspace Analysis of Foods and Flavors is the first book devoted to headspace analysis in foods and beverages in more than 20 years. It contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses.

New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included.

Contents

  1. Headspace Techniques for Food Aroma Volatiles
  2. Headspace - Gas Chromatography: An Ideal Technique for Sampling Volatiles Present in Non-Volatile Matrices
  3. Aroma Compound-Protein Interaction using headspace techniques
  4. Electronic noses in food analysis
  5. The Strengths and Weaknesses of the Electronic Nose
  6. Principles of Solid Phase Micro Extraction, SPME
  7. SPME-MS-MVA as a Rapid Technique for Assessing Oxidation Off-Flavors in Foods
  8. SPME - GC-Olfactometry of Orange Juice Aroma Volatiles: Heating Effects
  9. Headspace Volatile Aldehydes as Indicators of Lipid Oxidation in Foods
  10. Comparison of Dynamic Headspace Concentration on Tenax with Solid Phase Microextraction for the Analysis of Aroma Volatiles
  11. Choice and Use of Standards for Dynamic Headspace Trapping as Applied 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 Sampling of Fermented Dairy Product Volatiles
  14. Dynamic Headspace Analysis of Fresh Tomato Juices
  15. Apparatus for the Quantitative Analysis of the Aroma of French Bread and Its Loss During Storage; G. Zehentbauer
  16. Automated, Microprocessor Controlled Short Path Thermal Desorption for the Analysis of Volatiles in Foods

Index

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Headspace Analysis of Foods and Flavors
edited by Russell L. Rouseff
212 pages $194.00 + shipping
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