Analysis of volatiles : methods and applications : proceedings, international workshop, Würzburg, Federal Republic of Germany, September 28-30, 1983 /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Schreier, Peter, 1942-
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Berlin ; New York : W. de Gruyter, 1984.
Temas:
Food > Analysis > Congresses.
Flavor > Congresses.
Food > Odor > Congresses.
Aliments > Analyse > Congrès.
Saveur > Congrès.
Aliments > Odeur > Congrès.
TECHNOLOGY & ENGINEERING > Food Science.
Flavor
Food > Analysis
Food > Odor
Conference papers and proceedings
Acceso en línea:Texto completo
Tabla de Contenidos:
  • SAMPLE PREPARATION
  • Prerequisites for sample preparation in flavour analysis
  • Comparison of methods for the isolation of volatile compounds from aqueous model systems
  • Selective enrichment of volatiles by gas-water partition in con- and countercurrent columns
  • ANALYTICAL TECHNIQUES
  • State-of-the-art fused silica capillary gas chromatography: Flavor problem applications
  • New developments in enantiomer separation by capillary gas chromatography
  • Comparison of GLC capillaries
  • The use of ATD-50 system with fused silica capillaries in dynamic headspace analysis
  • Coupled gas chromatographic methods for separation, identification, and quantitative analysis of complex mixtures: MDGC, GC-MS, GC-IR, LC-GCConcentration and GC-MS analysis of trace volatiles by sorption-desorption techniques
  • The analysis of trace components using the total transfer technique in coupled column systems
  • Capillary GC-FTIR analysis of volatiles: HRGC-FTIR
  • Application of direct carbon-13 NMR spectroscopy in the analysis of volatiles
  • APPLICATIONS
  • Application of high resolution capillary columns on flavor and fragrance analysis
  • The analysis of odor-active volatiles in gas chromatographic effluentsSignificance of the sniffing technique for the determination of odour thresholds and detection of aroma impacts of trace volatiles
  • The use of HRGC-FTIR in tropical fruit flavour analysis
  • The application of high and low resolution mass spectrometry in GC/MS coupling for analyzing complex volatile mixtures of plant tissue cultures
  • Formation and analysis of optically active aroma compounds
  • Stereoisomers of fruit flavour substances â€? some aspects of synthesis and analysis
  • Simultaneous distillation adsorption and its applicationA “closed-loop-strippingâ€? technique as a versatile tool for metabolic studies of volatiles
  • Application of a dynamic headspace procedure in fruit flavour analysis
  • Headspace analysis for the study of aroma compounds in milk and dairy products
  • Sorptive enrichment and analysis of volatile compounds in drinking juices
  • Volatiles in relation to aroma in the berries of Rubus arcticus Coll.
  • Analysis of coffee headspace profiles by multivariate statistics
  • AUTHOR INDEX
  • SUBJECT INDEX

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