Food aroma, analysis

I. Blank, Gas Chromatography-Olfactometry in Food Aroma Analysis. In Flavor, Fragrance, and Odor Analysis, R. Marsili, Ed. Marcel Dekker New York, 2002 pp 297-331. 

Blank, I., Gas chromatography-olfactometry in food aroma analysis. In Techniques for Analyzing Food Aroma (Marsdi, R., ed.), Marcel Dekker, New York, pp. 293-329, 1997. 

A comprehensive overview of the techniques most commonly used for instrumental analysis of flavor compounds in food has been recently reported [3]. Several methods used for sample treatment are described, as well as the following techniques for extraction prior to GC analysis solvent extraction and distillation techniques, headspace methods, and solid-phase microextraction. The use of GC-olfactometry and of ion-trap MS in food aroma analysis is also described. 

I Blank. Gas chromatography-olfactometry in food aroma analysis. Food Sci Technol 115 297-331, 2002. 

The purpose of this contribution is to discuss recent developments in food aroma analysis from the chemist s point of view. It will particularly focus on qualitative aroma composition obtained by GC-O. Potential and limitations of the GC-0 approach will be discussed and comments made to allow a more realistic interpretation of data. This overview is addressed to flavor scientists from both industry and academia. 

An excellent review of sample preparation has recently been published by Tera-nishi and Kint (49). In general, heat treatment should be limited to avoid formation of artefacts and decomposition of aroma impact components. Enzymatic activity in natural products is another critical parameter that should be controlled during sample preparation. In general, there is no ideal extraction method in food aroma analysis. The choice of an extraction procedure depends on the food and is always a compromise. 

C. K. Huston, Ion trap mass spectrometry for food aroma analysis. Techniques for Analyzing Food Aromas (R. Marsih, ed.), Marcel Dekker, 1997, p. 209. 

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