Gas Chromatography-Olfactometry The State of the Art

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  • Format: Hardcover
  • Copyright: 2001-03-29
  • Publisher: American Chemical Society

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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.

Table of Contents

Preface ix
Advances in Gas Chromatography-Olfactometry
A. R. Mayol
T. E. Acree
Application of Gas Chromatography-Olfactometry to Flavor Creation
Hisakatsu Iwabuchi
Yuriko Imayoshi
Yasue Yoshida
Hiroshi Saeki
Characterization of the Odor-Active Constituents in Fresh and Processed Hops (variety Spalter Select)
Peter Schieberle
Martin Steinhaus
Application of a Comparative Aroma Extract Dilution Analysis to Monitor Changes in Orange Juice Aroma Compounds during Processing
A. Buettner
P. Schieberle
Trace Compound Analysis for Off-Flavor Characterization of Micromilled Milk Powder
Martin Preininger
Frank Ullrich
Tequilas: Charm Analysis of Blanco, Reposado, and Anejo Tequilas
Mercedes G. Lopez
Jean Pierre Dufour
Aroma Active Internal Standards for Gas Chromatography-Olfactometry of Grapefruit Juices
Russell Rouseff
Prashanthi Jella
Rusty Bazemore
Jing-jing Yang
SPME and GC-AED Olfactometry for the Detection of Trace Odorants in Essential Oils
S. Grant Wyllie
Kerry-Ann Merry
David N. Leach
The Identification of Aroma Compounds in Key Lime Oil Using Solid-Phase Microextraction and Gas Chromatography-Olfactometry
M. G. Chisholm
M. A. Wilson
G. M. Gaskey
J. A. Jell
D. M. Cass, Jr.
SPME Analysis of Flavor Components in the Headspace of Scotch Whiskey and Their Subsequent Correlation with Sensory Perception
John Conner
Kenneth Reid
Graeme Richardson
Solid-Phase Microextraction Combined with Gas Chromatography-Olfactometry for Analysis of Cheese Aroma
Jean-Pierre Dufour
P. Delbecq
L. Perez Albela
Aroma Extract Dilution Analysis versus Aroma Extract Concentration Analysis
W. Grosch
R. Kerscher
J. Kubickova
T. Jagella
Selecting Standards for Gas Chromatography-Olfactometry
Jane E. Friedrich
Terry E. Acree
Edward H. Lavin
Limitations in the Use of Odor Activity Values to Determine Important Odorants in Foods
Valerie Audouin
Florence Bonnet
Zata M. Vickers
Gary A. Reineccius
Odor Intensity Measurements in Gas Chromatography-Olfactometry Using Cross Modality Matching: Evaluation of Training Effects
G. Callement
M. Bouchet
D. Langlois
P. Etievant
C. Salles
Aroma of Roasted Sesame Oil: Characterization by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis
Keith R. Cadwallader
Jeong Heo
Author Index 203(1)
Subject Index 204

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