ean 9781439846735 temática QUÍMICA DE LOS ALIMENTOS edición 2ª año Publicación 2011 idioma INGLÉS editorial CRC PRESS formato CARTONÉ 119,79 €    PEDIR   NOVEDAD

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química de los alimentos

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available. Topics discussed include •Sequential SBSE, a novel extraction procedure •A simplified method for switching from one-dimensional to two-dimensional GC-MS •How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS •Analyzing and combating off-flavors caused by metabolites from microorganisms •A technique for measuring synergy effects between odorants •The identification of the characterizing aroma-active compounds of tropical fruits with high economic potential •The parameters utilized during the production of aqueous formulations rich in pyrazines •How spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process The final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods. With contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance

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Sequential stir bar sorptive extraction; Nobuo Ochiai Sequential stir bar sorptive extraction Sequential SBSE with PDMS stir bar and EG Silicon stir bar Selectable one-dimensional or two-dimensional gas chromatography–mass spectrometry; Nobuo Ochiai Heart-cutting two-dimensional gas chromatography Selectable one-dimensional or two-dimensional gas chromatography–mass spectrometry with simultaneous detection Selectable one-dimensional or two-dimensional gas chromatography–olfactometry/mass spectrometry with preparative fraction collection Simple derivatization prior to stir bar sorptive extraction to improve extraction efficiency and chromatography of hydrophilic analytes: Acylation of phenolic compounds; Ray Marsili Determination of alkylphenols and bisphenol A in river water by stir bar sorptive extraction Identification of smoke-taint chemicals in wine by SBSE GC–MS techniques Determination of cresols in casein by SBSE GC–MS: Maximizing SBSE recovery with acylation Analysis of musty microbial metabolites by stir bar sorptive extraction; Ray Marsili Analytical approaches to monitoring nanogram-per-liter levels of musty metabolites Stir bar sorptive extraction of geosmin in drinking water Stir bar sorptive extraction of geosmin in salted snacks Novel approach to collecting musty off-flavor compounds on tap Haloanisole contamination of casein Headspace sorptive extraction gas chromatography–time-of-flight mass spectrometry multivariate analysis for chemotaxonomic profiling of mold metabolites The olfactometric analysis of milk volatiles with a novel gas chromatography-based method: A case study in synergistic perception of aroma compounds; Yvette Naudé and Egmont R. Rohwer Sorptive extraction High-capacity headspace sorptive extraction of aroma compounds from milk followed by TDS-CIS-GC–FID Novel heart-cutting fraction collection GC-based methods Off-line olfactory evaluation of single compounds and their combinations Slow release of the aroma of single compounds captured by GCFC on individual secondary MCTs Characterizing aroma-active volatile compounds of tropical fruits; Patricio R. Lozano Tropical fruits and their health benefits Flavor characterization of tropical fruits: Free volatiles and glycosidically bound volatiles—A dynamic scenario Isolation of aroma chemicals Contribution of aroma compounds to flavor Main aroma compounds of some exotic tropical fruits Mango Passion fruit Guava Kiwi Lychee Rambutan Pineapple Papaya Araca-boi Acerola Soursop Babaco Naranjilla On the synthesis and characteristics of aqueous formulations rich in pyrazines; William M. Coleman, III Materials and methods Sample preparation Results and discussion Model reactions Using automated sequential two-dimensional gas chromatography/mass spectrometry to produce a library of essential oil compounds and track their presence in gin, based on spectral deconvolution software; Albert Robbat, Jr. and Amanda Kowalsick Experimental Results and discussion Character-impact flavor and off-flavor compounds in foods; Robert J. McGorrin Character-impact flavors in foods Characterizing aromas in off-flavors Index