Flavor analysis compounds

Dietrich A, Maas B, Karl V, Kreis P, Lehmann D, Weber B, Mosandl A (1992) Stereoisomeric flavor compounds, part LV Stereodifferentiation of some chiral volatiles on heptakis(2,3-di-0-acetyl-6-0-ferf-butyl-dimethylsilyl)-6-cyclodextrin. J High Resolut Chromatogr 15 176 Dietrich A, Maas B, Messer W, Bruche G, Karl V, Kaunzinger A, Mosandl A (1992), Stereoisomeric flavor compounds, part LVIII The use of heptakis(2,3-di-0-methyl-6-0-tert-butyl-dimethylsilyl)-6-cyclodextrin as a chiral stationary phase in flavor analysis. J High Resolut Chromatogr 15 590... 

Aroma compounds, see also Citrus Oils Flavor analysis GC analysis mouth simulators Ascorbic acid, 397... 

TLC-FID of lipid classes, 491 -503 Flavonoids. see also Polyphenolics Flavonols. see also Flavonol glycosides Flavor analysis, see also Aroma compounds... 

In flavor analysis, the most frequent use of volatile traps is in analyzing the flavor compounds in foods using purge-and-trap or dynamic headspace, followed by GC-MS or GCO. Additionally, the traps can be used to measure static headspace and air-matrix partition coefficients where air is pushed out of an equilibrated cell containing the sample onto a volatile trap (Chaintreau et al., 1995). Volatile traps have been also used for flavor release measurements during eating (Linforth and Taylor, 1993) or simulated eating (Roberts and Acree, 1995). 

HSPE Headspace solvent microextraction HS extraction of volatile compounds into a single drop of solvent, which is then injected into the GC For volatile, GC-amenable compounds, particularly in water and flavor analysis... 

The review shows that the improvement of the methodology of flavor analysis has led to a systematic evaluation of the volatile neutral and basic key compounds of the flavors of wheat and rye breads. The... 

Along with taste, texture, color, and temperature, the flavor that accompanies food has great influence toward acceptance and appreciation of food.127 Therefore, flavor analysis has attracted the interest of many scientists, now also known as food chemists. In this section, a brief description of flavor compounds of various foodstuffs is given. 

Monosodium glutamate (MSG) is sometimes added to food to enhance flavor. Analysis determined this compound to be 35.5% C, 4.77% H, 8.29% N,... 

Because most flavor components are highly volatile, El and Cl GC-MS have been primary techniques in flavor analysis and research since the early 1960s. For example, 1000 discrete compounds have been identified in coffee volatiles using capillary GC-MS methods. 

In 1986, a review of the analysis of meat volatiles by Shahidi and colleagues (10) listed 995 compounds that have been found in meat. Mechanistic studies that have combined various amino acids and sugars have predicted the presence of even more compounds that have yet to be observed (77). The formation of flavor-producing compounds results from the complex interaction of numerous precursors and treatments. Some factors involved in beef flavor production are diet, postmortem aging, storage time and temperature, and cooking method. Additionally, it has recently been shown by Block et al. (72, 13) and others (74) that the method used to analyze flavor compounds may, in the process, create new flavor compounds. 

Another powerful technique known as aroma extract dilution analysis is used to determine the most significant odor and flavor compounds in a complex mixture in a food product. This method determines the odor activity of volatile compounds in an extract eluted from a high-resolution capillary GC-SP column (see Table 11.9). The odor activity or impact of a compound is expressed as the flavor dilution factor (FD), which is the ratio of its concentration in the initial extract to its concentration in the most dilute extract in which the odor can be detected by GC-SP. However, the information from this technique may be of limited practical value, because it ignores the significant effect of food matrices on flavor and odor perception of mixtures of flavor and odor compounds. Advanced instrumental techniques have been developed for flavor analysis during food consumption. These techniques permitting direct mass spectrometry at atmospheric pressure are discussed in Chapter 6. 

Analysis of Off-Flavor Compounds in Food 2,4,6-Trichloroanisole (TCA) in Wine Analysis of flavor compounds in food comprises different approaches (1) target compound analysis focused on the detection and quantification of known compounds responsible for specific flavor features, (2) profiling volatile compounds done either to get a knowledge of food flavor/volatile compounds composition or, aided with multivariate analysis (MVA), for the identification of the origin of specific foods or their adulteration, and (3) sensory-oriented identification and quantification of key odorants (also off-odorants) of particular foods. 

The absolute number of flavor compounds in a food further complicates flavor analysis. It is a rather simple, natural flavor that has less than 2(X) identified constituents. In fact those with less than 200 identified constituents probably have not been adequately researched. It is not uncommon for the browning flavors (e.g., meats, coffee, or chocolate) to be comprised of nearly a 1,000 volatile constituents. To date, over 7,000 volatile substances have been found in foods [3]. 

V Ferreira, R Lopez, A Escudero, JF Cacho. Quantitative determination of trace and ultratrace flavor active compounds in red wines through gas chromatographic-ion trap mass spectrometric analysis of microextracts. J Chromatogr A 806 349-354, 1998. 

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