Index page for: Techniques for Analyzing Food Aroma

Table of Contents Part 1 Isolation and concentration of food aroma compounds: solvent extraction and distillation techniques for the analysis of odour active compounds in foods, gas chromatographic headspace and purge-and-trap techniques for the analysis of aroma chemicals in foods and beverages, direct thermal desorption-gas chromatography of low-moisture foods, solid phase microextraction - a new rapid, sensitive extraction technique for food aroma chemicals. Part 2 Instrumental considerations and techniques for improving sensitivity, resolution, discrimination and identification of odour active chemicals in foods: multidimensional gas chromatography techniques for achieving superior peak resolution, enantiomers - why they are important to aroma and flavour research and how to measure them, gas chromatography/mass spectrometry detectors for food aroma studies. Part 3 Resolving food-aroma problems through the combination of instrumental and sensory techniques: off-flavours and malodours in foods and beverages, techniques for determining most significant contributors to food aroma - advantages and limitations of CHARM and aroma extraction dilution analysis, correlating analytical data with sensory techniques. Part 4 New non-chromatography-based technology for monitoring aroma compounds in foods and beverages: the electronic nose - polymer sensor array-based instruments that emulate the human nose.