Headspace gas analysis is an analytical technique that has been
successfully applied to food flavors for over 20 years but has
experienced a resurgence of interest and innovation in recent
years. In its truest form, headspace analysis represents the direct
collection and analysis of the mixture of vapors in the space
immediately above a food or beverage. The technique offers several
advantages for workers interested in how a product smells and
ultimately tastes. It offers the advantages of speed, simplicity,
and, more importantly, represents the aroma profile a consumer is
likely to experience just before consuming the product. Since only
volatile components are collected, the sample is totally free of
nonvolatile residues which commonly plague comparison liquid-liquid
extracts of the same product.
This is the first book devoted to headspace analysis in foods and
beverages in more than 20 years. The publication contains chapters
on the basic theory of headspace analysis, as well as the theory
and application of newly developed headspace techniques, such as
solid phase micro extraction, SPME and electronic noses. New
concentrating and desorption techniques are described in addition
to a raft of food applications including tomato and citrus juices,
alcoholic beverages, baguettes, dairy products, lipids, grill
flavoring, baked potato, and meat. Chapters on off-flavors as well
as aroma-food matrix interactions are also included.
"This is the bible of headspace analysis. If you are involved
in, or planning on becoming involved, or want to learn more about,
this incredible subject, then buy this book immediately "
Aubrey Parsons, governing council member, International Union for
Food Science and Technology"
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