Flavor Analysis: Developments in Isolation and Characterization (ACS Symposium Series)

Hardcover, xii + 389 pages, NOT ex-library. Moderate wear, clean interior with unmarked text. Private owner's stamp inside the front board. Book is free of inscriptions, firmly bound. A scratch on the rear board. Issued without a dust jacket. -- The book presents cutting-edge techniques and methodologies for isolating and characterising flavour compounds. It is an indispensable resource for researchers and professionals in food science, chemistry, and sensory analysis, offering a detailed exploration of both the technical and applied aspects of flavour research. Contributors from the academic and industrial sectors discuss the chemical, biological, and sensory properties of flavour compounds and the challenges in isolating them from complex matrices like food products. With a focus on both isolation techniques and the characterisation of these compounds, the volume offers comprehensive insights into understanding how flavours develop, how they are perceived by consumers, and their impact on product development in the food industry. -- "Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor analysis for apples, beef, citrus, coffee, cheese, extruded pet foods, fungi, milk, and Maillard reaction systems, and the researchers come from throughout the industrialized world. Eleven of the chapters illustrate techniques for isolating volatile compounds from complex food matrices, including micro-scale liquid-liquid extraction, headspace sampling, solid phase microextraction, supercritical fluid extraction, and thermo desorption. The chapters devoted to analytical characterization include analyses of Amadori compounds, sulfur compounds, chiral compounds, coumarins and psoralens, flavor precursors, and natural products by GC, GC-MS, HPLC-MS, CCC (countercurrent chromatography), and GC-IRMS (gas chromatography isotope ration mass spectrometry). The final section covers sensory characterization and describes examples using the gas chromatography-olfactory techniques OSME and AEDA as well as the new GC-SOMMSA (selective odorant measurement by multisensor array).".