Emphasizing novel solid-phase microextraction procedures, Flavor, Fragrance, and Odor Analysis describes:

• the isolation and concentration of odor impact chemicals from foods, beverages, and consumer products prior to GC manipulation
• new developments in time-of-flight mass spectrometers and electronic-nose instrumentation
• the relationship between chemical structure and fragrance/flavor
• how to identify chemicals responsible for flower scents
• modern olfactometric approaches including the GC-"SNIF" technique...and more

1. Solvent Extraction and Distillation Techniques
2. Analysis of Food Volatiles Using Headspace-Gas Chromatographic Techniques
3. The Analysis of Food Volatiles Using Direct Thermal Desorption
4. Solid-Phase Microextraction for the Analysis of Aromas and Flavors
5. The Advantages of GC-TOFMS for Flavor and Fragrance Analysis
6. Modern Methods for Isolating and Quantifying Volatile Flavor and Fragrance Compounds
7. SPME Comparison Studies and What They Reveal
8. Analysis of Volatile Compounds in the Headspace of Rice Using SPME/GC/MS
9. Headspace Techniques for the Reconstitution of Flower Scents and Identification of New Aroma Chemicals
10. SPME Applications in Consumer Products
11. Gas Chromatography-Olfactometry in food Aroma Analysis
12. Quantitative Use of Gas Chromatography-Olfactrometry: The GC-"SNIF" Method
13. Combining Mass Spectrometry and Multivariate Analysis to Make a reliable and Versatile Electronic Nose
14. Character Impact Compounds: Flavors and Off-flavors in Foods