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Gas Chromatography-Olfactometry : The State of the Art - Jane V. Leland

Gas Chromatography-Olfactometry

The State of the Art

By: Jane V. Leland (Editor), Andrea Buettner (Editor), Terry Acree (Editor)

Hardcover Published: 29th March 2001
ISBN: 9780841237131
Number Of Pages: 232

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Here are the latest applications and developments in the field for food and flavor chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavor creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavor problems, a new approach called aroma extract concentration analysis, and techniques for improving odor intensity estimates by cross modality matching.

Prefacep. ix
Advances in Gas Chromatography-Olfactometryp. 1
Application of Gas Chromatography-Olfactometry to Flavor Creationp. 11
Characterization of the Odor-Active Constituents in Fresh and Processed Hops (variety Spalter Select)p. 23
Application of a Comparative Aroma Extract Dilution Analysis to Monitor Changes in Orange Juice Aroma Compounds during Processingp. 33
Trace Compound Analysis for Off-Flavor Characterization of Micromilled Milk Powderp. 46
Tequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilasp. 62
Aroma Active Internal Standards for Gas Chromatography-Olfactometry of Grapefruit Juicesp. 73
SPME and GC-AED-Olfactometry for the Detection of Trace Odorants in Essential Oilsp. 88
The Identification of Aroma Compounds in Key Lime Oil Using Solid-Phase Microextraction and Gas Chromatography-Olfactometryp. 100
SPME Analysis of Flavor Components in the Headspace of Scotch Whiskey and Their Subsequent Correlation with Sensory Perceptionp. 113
Solid-Phase Microextraction Combined with Gas Chromatography-Olfactometry for Analysis of Cheese Aromap. 123
Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysisp. 138
Selecting Standards for Gas Chromatography-Olfactometryp. 148
Limitations in the Use of Odor Activity Values to Determine Important Odorants in Foodsp. 156
Odor Intensity Measurements in Gas Chromatography-Olfactometry Using Cross Modality Matching: Evaluation of Training Effectsp. 172
Aroma of Roasted Sesame Oil: Characterization by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysisp. 187
Author Indexp. 203
Subject Indexp. 204
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780841237131
ISBN-10: 0841237131
Series: ACS Symposium
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 232
Published: 29th March 2001
Country of Publication: US
Dimensions (cm): 24.28 x 16.26  x 1.85
Weight (kg): 0.61

Earn 339 Qantas Points
on this Book