Headspace Analysis of Foods and Flavors

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

Inhalt

1. Headspace Techniques in Food, Fragrances and Flavors: An Overview.- 2. HeadspaceGas Chromatography: An Ideal Technique for Sampling Volatiles Present in Non-Volatile Matrices.- 3. Aroma Compounds-Proteins Interaction Using Headspace Techniques.- 4. Electronic Noses in Food Analysis.- 5. The Strengths and Weaknesses of the Electronic Nose.- 6. Solid Phase Microextraction.- 7. SPME-MS-MVA as a Rapid Technique for Assessing Oxidation Off-Flavors in Foods.- 8. GC-Olfactometry with Solid Phase Microextraction of Aroma Volatiles from Heated and Unheated Orange Juice.- 9. Headspace Volatile Aldehydes as Indicators of Lipid Oxidation in Foods.- 10. A Comparison of Headspace Entrainment on Tenax with Solid Phase Microextraction for the Analysis of the Aroma Volatiles of Cooked Beef.- 11. Choice and Use of Standards for Dynamic Headspace Trapping and Application to the Analysis of the Volatiles of Baked Potato.- 12. Aroma Components of an Oil-Based Grill Flavoring by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis.- 13. Solvent Desorption Dynamic Headspace Sampling of Fermented Dairy Product Volatiles.- 14. Dynamic Headspace Analysis of Fresh Tomato Juice.- 15. Apparatus for the Quantitative Analysis of the Aroma of French Bread and Its Loss during Storage.- 16. Automated, Microprocessor Controlled Short Path Thermal Desorption System for Analysis of Volatiles in Foods.