Covers the most important methods and recent developments in food-aroma analysis. Discusses the problem-solving capabilities of analytical methods for food flavors and aromas-showing how to select appropriate techniques for resolving the problems of major food trends. Includes-for the first time - a thorough treatment of off-flavor and malodor analyses and new polymer sensor array instruments.

Contents:
Isolation and Concentration of Food Aroma Compounds
Solvent Extraction and Distillation Techniques for the Analysis of Odor Active Compounds in Foods
Gas Chroma-tographic Headspace and Purge-and-Trap Tech-niques for the Analysis of Aroma Chemicals in Foods and Beverages
Direct Thermal Desorp-tion-Gas Chromatography of Low-Moisture Foods
Solid Phase Microextraction: A New Rapid, Sensitive Extraction Technique for Food Aroma Chemcals
Instrumental Considerations and Techniques for Improving Sensitivity, Resolution, Discrimination, and Identification of Odor Active Chemicals in Foods
Multidimensional Gas Chromatography Techniques for Achieving Superior Peak Resolution
Enantiomers: Why They Are Important to Aroma and Flavor Re-search and How to Measure Them
Gas Chroma-tography/Mass Spectrometry Detectors for Food Aroma Studies
Resolving Food-Aroma Prob-lems Through the Combination of Instrumental and Sensory Techniques
Off-Flavors and Mal-dors 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
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

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