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Analysis of Foods and Beverages
1st Edition - January 28, 1978
Editor: George Charalambous
9 7 8 - 0 - 3 2 3 - 1 5 1 7 2 - 6
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… Read more
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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.
Headspace Sampling: Use and Abuse
Quantitative Headspace Analysis: Total and Specific Group Analysis
A Technique for the Determination of Volatile Organic Compounds under Equilibrium and Non-Equilibrium Conditions
Porous Polymer Trapping for GC/MS Analysis of Vegetable Flavors
Isolation of Trace Volatile Constituents of Hydrolyzed Vegetable Protein via Porous Polymer Headspace Entrainment
Headspace Techniques Utilized for the Detection of Volatile Flavor Compounds of the Vanilla Bean
Aroma Analysis of Coffee, Tea, and Cocoa by Headspace Techniques
Determination of Citrus Volatiles by Headspace Analysis
Flavor Profiling of Beer Using Statistical Treatments of GLC Headspace Data
Sensory and Instrumental Evaluation of Wine Aroma
Sake Flavor and Its Improvement Using Metabolic Mutants of Yeast
Concentration and Identification of Trace Constituents in Alcoholic Beverages
Headspace Techniques in Mouth Odor Analysis
Headspace Techniques Used in the Analysis of Volatile Components from Lipoxygenase Catalyzed Reactions