Practical Analysis of Flavor and Fragrance Materials (eBook)

Kevin Goodner is Senior Analytical Chemist at Sensus, LLC, Hamilton, Ohio. Russell Rousseff is Professor of Food Chemistry at the Citrus Research & Education Center, University of Florida, Lake Alfred, Florida. Contributors: Russell Bazemore Marion Bonnefille Vanessa Kinton Kanjana Mahattanatawee Carlos Margaria Ray Marsili Anne Plotto Russell Rouseff David Rowe

Preface.

About the Editors.

List of Contributors.

1 Overview of Flavor and Fragrance Materials (David
Rowe).

1.1 Flavor Aroma Chemicals.

1.2 Flavor Synthetics.

1.3 Natural Aroma Chemicals.

1.4 Fragrance Aroma Chemicals.

1.5 Materials of Natural Origin.

Acknowledgments.

References.

2 Sample Preparation (Russell Bazemore).

2.1 Introduction.

2.2 PDMS.

2.3 Static Headspace Extraction.

2.4 Dynamic Headspace Extraction.

2.5 Solid Phase Microextraction (SPME).

2.6 Stir Bar Sorptive Extraction.

2.7 PDMS Foam and Microvial.

2.8 Solvent Extraction.

2.9 Summary.

References.

3 Traditional Flavor and Fragrance Analysis of Raw Materials
and Finished Products (Russell Rouseff and Kevin
Goodner).

3.1 Overview.

3.2 Physical Attribute Evaluation.

3.3 Instrumental Analysis.

References

4 Gas Chromatography/Olfactometry (GC/O) (Kanjana
Mahattanatawee and Russell Rouseff).

4.1 Introduction.

4.2 Odor Assessors' Selection and Training.

4.3 Sensory Vocabulary.

4.4 GC/Olfactometers (Sniffers).

4.5 Practical Considerations.

4.6 Types of GC-Olfactometry.

4.7 Sample Introduction.

4.8 Identification of Aroma-active Peaks.

4.9 Conclusion.

References.

5 Multivariate Techniques (Vanessa Kinton).

5.1 Introduction.

5.2 Hierarchical Cluster Analysis (HCA).

5.3 Principal Component Analysis (PCA).

5.4 Classification Methods.

5.5 Principal Component Regression.

5.6 Example of Data Analysis for Classification Models.

References.

6 Electronic Nose Technology and Applications (Marion
Bonnefille).

6.1 Introduction.

6.2 Human Smell and Electronic Noses.

6.3 Techniques to Analyze Odors/Flavors.

6.4 The Main Criticisms Directed at the Electronic Nose.

6.5 Market and Applications.

References.

7 MS/Nose Instrumentation as a Rapid QC Analytical Tool
(Ray Marsili).

7.1 Introduction.

7.2 Operating Principle.

7.3 Advantages of MS over Solid State Sensors.

7.4 Using Other Sample Preparation Modes.

7.5 Techniques for Improving Reliability and Long-term
Stability.

7.6 Two Instruments in One.

7.7 Application Examples.

7.8 Classification of Coffee Samples by Geographic Origin.

7.9 Classification of Whiskey Samples by Brand.

7.10 Future Directions: Partnering MS/Nose with GC/MS.

7.11 Conclusion.

References.

8 Sensory Analysis (Carlos Margaria and Anne
Plotto).

8.1 Introduction.

8.2 The Purpose of Sensory Analysis.

8.3 Flavor Perception.

8.4 Sensory Analysis Techniques.

8.5 Preparation and Planning.

8.6 Panel Selection.

8.7 Conducting a Panel.

8.8 Expression of Results.

8.9 Final Words.

References.

9 Regulatory Issues and Flavors Analysis (Robert A.
Kryger).

9.1 Introduction.

9.2 Regulatory Overview.

9.3 Specific Regulatory Issues.

References.

Index.

"Written by experts in their field, the book lives up to
the promise of the preface. It shows that contemporary flavor
analysis should join both instrumental and sensory data
("hybrid approach") to assess the specific standards of
quality of food, cosmetics, perfumes, or home care products. Thus,
it is a warmly welcomed book which belongs on the shelf of every
flavor laboratory." (Anal Bioanal Chem,
2012)