Gas Chromatography-Olfactometry: The State of the Art
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...
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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. Booknews A compilation of research on gas chromatography-olfactometry (GC-O), for industrial and academic flavor and fragrance researchers as well as students of flavor, fragrance, and food. Focus is on applications of the GC-O techniques first developed in the mid-1980s, with additional material on the latest developments. Applications discussed include the use of standard CharmAnalysis to characterize key flavor or aroma compounds, flavor creation, the use of cross-modality matching for estimating odor intensity, and using GC-O to screen individuals for differences in individual olfactory acuity. Also explored are limitations of the use of odor activity values. Material originated at an August 1999 meeting of the American Chemical Society. Leland is affiliated with Kraft Foods. The book is distributed by Oxford U. Press. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Preface1Advances in Gas Chromatography-Olfactometry12Application of Gas Chromatography-Olfactometry to Flavor Creation113Characterization of the Odor-Active Constituents in Fresh and Processed Hops (variety Spalter Select)234Application of a Comparative Aroma Extract Dilution Analysis to Monitor Changes in Orange Juice Aroma Compounds during Processing335Trace Compound Analysis for Off-Flavor Characterization of Micromilled Milk Powder466Tequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilas627Aroma Active Internal Standards for Gas Chromatography-Olfactometry of Grapefruit Juices738SPME and GC-AED-Olfactometry for the Detection of Trace Odorants in Essential Oils889The Identification of Aroma Compounds in Key Lime Oil Using Solid-Phase Microextraction and Gas Chromatography-Olfactometry10010SPME Analysis of Flavor Components in the Headspace of Scotch Whiskey and Their Subsequent Correlation with Sensory Perception11311Solid-Phase Microextraction Combined with Gas Chromatography-Olfactometry for Analysis of Cheese Aroma12312Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis13813Selecting Standards for Gas Chromatography-Olfactometry14814Limitations in the Use of Odor Activity Values to Determine Important Odorants in Foods15615Odor Intensity Measurements in Gas Chromatography-Olfactometry Using Cross Modality Matching: Evaluation of Training Effects17216Aroma of Roasted Sesame Oil: Characterization by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis187Author Index203Subject Index204
\ BooknewsA compilation of research on gas chromatography-olfactometry (GC-O), for industrial and academic flavor and fragrance researchers as well as students of flavor, fragrance, and food. Focus is on applications of the GC-O techniques first developed in the mid-1980s, with additional material on the latest developments. Applications discussed include the use of standard CharmAnalysis to characterize key flavor or aroma compounds, flavor creation, the use of cross-modality matching for estimating odor intensity, and using GC-O to screen individuals for differences in individual olfactory acuity. Also explored are limitations of the use of odor activity values. Material originated at an August 1999 meeting of the American Chemical Society. Leland is affiliated with Kraft Foods. The book is distributed by Oxford U. Press. Annotation c. Book News, Inc., Portland, OR (booknews.com)\ \
