Headspace Analysis of Foods and Flavors: Theory and Practice (Hardcover)

1. Headspace Techniques for Food Aroma Volatiles: An Overview; R.L. Rouseff, K.R. Cadwallader. 2. Headspace - Gas Chromatography: An Ideal Technique for Sampling Volatiles Present in Non-Volatile Matrices; L.S. Ettre. 3. Aroma Compound-Protein Interaction using headspace techniques; E. Jouenne, J. Crouzet. 4. Electronic noses in food analysis; J.-E. Haugen. 5. The Strengths and Weaknesses of the Electronic Nose; W.J. Harper. 6. Principles of Solid Phase Micro Extraction, SPME; J. Pawliszyn. 7. SPME-MS-MVA as a Rapid Technique for Assessing Oxidation Off-Flavors in Foods; R.T. Marsili. 8. SPME - GC-Olfactometry of Orange Juice Aroma Volatiles: Heating Effects; R. Rouseff, et al. 9. Headspace Volatile Aldehydes as Indicators of Lipid Oxidation in Foods; F. Shahidi. 10. Comparison of Dynamic Headspace Concentration on Tenax with Solid Phase Microextraction for the Analysis of Aroma Volatiles; J.S. Elmore, et al. 11. Choice and Use of Standards for Dynamic Headspace Trapping as Applied to the Analysis of the Volatiles of Baked Potato; J.M. Ames, S.C. Duckham. 12. Aroma Components of an Oil-Based Grill Flavoring by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis; T.E. Webb, K.R. Cadwallader. 13. Solvent Desorption Dynamic Sampling of Fermented Dairy Product Volatiles; S.A. Rankin. 14. Dynamic Headspace Analysis of Fresh Tomato Juices; M. Sucan, G.F. Russell. 15. Apparatus for the Quantitative Analysis of the Aroma of French Bread and Its Loss During Storage; G. Zehentbauer, W. Grosch. 16. Automated, Microprocessor Controlled Short Path Thermal Desorption for the Analysis of Volatiles in Foods; V.T. Das, et al. Index.