Volatile flavor compounds analysis

Roberts, D.D., Pollien, P., and Milo, C. Solid-phase microextraction method development for headspace analysis of volatile flavor compounds, /. Agric. Food Chem., 48(6) 2430-2437, 2000. 

Schieberle, P. 1995a. New developments in method for analysis of volatile flavor compounds and their precursors. In Characterization of Food Emerging Methods (A.G. Gaonkar, ed.) pp. 403-431. Elsevier Science Publishing, New York. 

New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors... 

Westendorf, R.G. "Automatic Analysis of Volatile Flavor Compounds", presented at the Symposium on Recent Developments in the... 

Massouras, T., Pappa, E. C., and Mallatou, H. (2006). Headspace analysis of volatile flavor compounds of Teleme cheese made from sheep and goat milk. Int.. Dairy Technol. 59, 250-256. 

Theirry, A., Maillard, M. B., and Le Quere, J. L. (1999). Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavor compounds during ripening. Int. Dairy. 9, 453-463. 

The flavor impression of a food is influenced by compounds that affect both taste and odor. The analysis and identification of many volatile flavor compounds in a large variety of food products have been assisted by the development of powerful analytical techniques. Gas-liquid chromatography was widely used in the early 1950s when commercial instruments became available. Introduction of the flame ionization detector increased sensitivity by a factor of 100 and, together with mass spectrometers, gave a method for rapid identification of many components in complex mixtures. These methods have been described by Teranishi et al. (1971). As a result, a great deal of information on volatile flavor components has been obtained in recent years for a variety of food products. The combination of gas chromatography and mass spectrometry can provide identification and quantitation of flavor compounds. However, when the flavor consists of many compounds, sometimes several hun-... 

P. Schieberle, New Developments on Methods for Analysis of Volatile Flavor Compounds and Their Precursors. In Characterization of Food Emerging Methods A. G. Gaonkar, Ed. Elsevier Amsterdam, 1995 pp 403 33. 

TAKEOKA ET AL. Capillary GC Analysis of Volatile Flavor Compounds... 

Goals. The primary goal of this work was to adapt new instrumentation to the fully automated analysis of volatile flavor compounds in foods without compromising any other aspect of analytical capability. The goals of this work, in addition to automation, included ... 

A method for the automated analysis of volatile flavor compounds in foods is described. Volatile compounds are removed from the sample and concentrated via the dynamic headspace technique, with subsequent separation and detection by capillary column gas chromatography. With this method, detection limits of low ppb levels are obtainable with good reproducibility. This method has experienced rapid growth in recent years, and is now in routine use in a number of laboratories. 

Wang L-F, Lee JY, Chung J-0, Baik J-H, So S, Park S-K (2008) Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavor compounds. Food Chem 109 196-206... 

To analyze flavor compounds present in a sample at nanogram per liter concentrations using GC/MS would require a few femtograms to be introduced to the detector, if done without any sample preparation step. This indicates that the crucial step in the analysis of these compounds is sample preconcentration. As food represents one of the most complicated matrices, headspace analysis plays an important role in the analysis of volatile/flavor compounds to simplify the extraction of... 

Lee et al (1993) have examined the quality of sesame seed oil roasted for 30, 60, 90 and 120 min at 100, 200 and 300°C. Seeds roasted at 200°C for 90 min gave the highest yield of oil as well as overall aroma and taste quality. The oil contained low amounts of a brown-black precipitate and exhibited most favored sensory quality as evidenced by subjective analysis. Similarly, the oil obtained from seeds roasted at 200°C contained the highest number of volatile flavor compounds with relatively high concentrations of fur-furals (sweet candy like) and pyrazines (roasted like) that are known to contribute to the... 

ScMebede, R New developments on methods for the analysis of volatile flavor compounds tmd their precursors. In Characterization of food-emerging methods. Ed. A.G. Goankar, Elsevier, Amsterdeun, p. 403-443, 1995... 

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