Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography deals with the application of glass capillary gas chromatography to qualitative analysis of flavor and fragrance volatiles. Topics range from gas chromatographic system requirements and retention indices to selective detectors, ancillary reactions, and gas chromatography-mass spectrometry. This text is comprised of six chapters; the first of which provides an overview of the use of glass capillary gas chromatography in qualitative analysis of flavor and fragrance volatiles. The discussion then turns to gas chromatographic system requirements with respect to columns, inlets, detectors, and temperature control. The reader is also introduced to the Kovats retention index system, which utilizes a logarithmic scale to describe the retention behavior of a compound relative to that of the n-paraffin hydrocarbons. The use of selective detectors, such as thermal conductivity, flame ionization, nitrogen-phosphorus, electron capture, and photoionization detectors in qualitative analysis, is also considered. The final two chapters focus on ancillary reactions in glass capillary gas chromatography and general considerations in gas chromatography-mass spectrometry, including interfacing. This book is intended primarily for researchers involved in studies of the volatile constituents of fragrances, food, and natural products.
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more.
Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amounts and in complex mixtures. Analytical Methods for Flavor and Fragrance Materials covers the most important methods in the analysis of flavour and fragrance materials, including traditional and newly emerging methodologies. It discusses the capabilities of the various analytical methods for flavour and fragrance analysis and guides the newcomer to the most appropriate techniques for specific analytical problems.
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
The second edition of Handbook of Essential Oils: Science, Technology, and Applications provides a much-needed compilation of information related to the development, use, and marketing of essential oils. It focuses particularly on the chemistry, pharmacology, and biological activities of essential oils, with contributions from a worldwide group of
Plant volatiles—compounds emitted from plant organs to interact with the surrounding environment—play essential roles in attracting pollinators and defending against herbivores and pathogenes, plant-plant signaling, and abiotic stress responses. Biology of Plant Volatiles, with contributions from leading international groups of distinguished scientists in the field, explores the major aspects of plant scent biology. Responding to new developments in the detection of the complex compound structures of volatiles, this book details the composition and biosynthesis of plant volatiles and their mode of emission. It explains the function and significance of volatiles for plants as well as insects and microbes whose interactions with plants are affected by these compounds. The content also explores the biotechnological and commercial potential for the manipulation of plant volatiles. Features: Combines widely scattered literature in a single volume for the first time, covering all important aspects of plant volatiles, from their chemical structures to their biosynthesis to their roles in the interactions of plants with their biotic and abiotic environment Takes an interdisciplinary approach, providing multilevel analysis from chemistry and genes to enzymology, cell biology, organismal biology and ecology Includes up-to-date methodologies in plant scent biology research, from molecular biology and enzymology to functional genomics This book will be a touchstone for future research on the many applications of plant volatiles and is aimed at plant biologists, entomologists, evolutionary biologists and researchers in the horticulture and perfume industries.
Gas chromatography remains the world's most widely used analytical technique, yet the expertise of a large proportion of chromatographers lies in other fields. Many users have little real knowledge of the variablesin the chromatographic process, the interaction between those variables, how they are best controlled, how the quality of their analytical results could be improved, and how analysis times can be shortened to facilitate the generation of a greater numberof more reliable results on the same equipment. An analyst with a more comprehensive understanding of chromatographic principles and practice, however, can often improve the quality of the data generated, reduce the analytical time, and forestall the needto purchase an additional chromatograph or another mass spectrometer. The Second Edition of Analytical Gas Chromatography is extensively revised with selected areas expanded and many new explanations and figures. The section on sample injection has been updated to include newer concepts of split, splitless, hot and cold on-column, programmed temperature vaporization, and large volume injections. Coverage of stationary phases now includes discussion, applications, and rationale of the increased thermal and oxidative resistance of the newly designed silarylenepolysiloxane polymers. Conventional and"extended range"polyethylene glycol stationary phases are examined from the viewpoints of temperature range and retention index reliabilities, and the chapter on"Variables"has been completely rewritten. The ways in which carrier gas velocity influences chromatographic performance is considered in detail, and includes what may be the first rational explanation of the seemingly anomalous effects that temperature exercises on gas viscosity (and gas flow). The practical effects that these changes cause to the chromatography is examined in pressure-, flow-, and"EPC-"regulated systems."Column Selection, Installation, and Use"has been completely rewritten as well. The accuracy of theVan Deemter plots has been greatly enhanced; a new program corrects for the first time for the changes in gas density and diffusion that occur during the chromatographic process because of solute progression through the pressure drop of the column. A new section has also been added on meeting thespecial requirements of columns destined for mass spectral analysis. The chapter on"Special Applications"has been expanded to include considerations of"selectivity tuning,"of fast analysis, and the section of Applications has been thoroughly updated and expanded. - Incorporates nearly 60% new material - Covers the newest concepts and materials for sample injection and stationary phases - Presents detailed consideration of the influence of carrier gas velocity on practical aspects of chromatographic performance - Contains a chapter on "Special Analytical Techniques" which includes consideration of selectivity tuning and fast analysis - Provides a new section addressing the special requirements of columns to be used in mass spectral analysis - Includes an improved program that greatly enhances the accuracy of the Van Deemter plots by more accurately depicting localized chromatographic conditions at each point in the column
Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control
