Analysis of volatiles

The text covers various aspects of flavor analysis, including sample preparation, analytical techniques, and applications. It begins with prerequisites for sample preparation and compares methods for isolating volatile compounds from aqueous systems. Selective enrichment of volatiles is discussed through gas-water partitioning in columns. The section on analytical techniques highlights advancements in fused silica capillary gas chromatography, including enantiomer separation and the use of ATD-50 systems in dynamic headspace analysis. Coupled gas chromatographic methods for separating, identifying, and quantifying complex mixtures are explored, alongside techniques for analyzing trace volatiles using sorption-desorption methods. The application of high-resolution capillary columns in flavor and fragrance analysis is emphasized, as well as the significance of sniffing techniques for determining odor thresholds and aroma impacts. The text also delves into the use of HRGC-FTIR in tropical fruit flavor analysis and the role of mass spectrometry in analyzing volatile mixtures from plant tissue cultures. Additionally, it addresses the formation and analysis of optically active aroma compounds, simultaneous distillation adsorption, and dynamic headspace procedures in fruit flavor analysis. The analysis extends to aroma compounds in milk and dairy products, as well as volatile compounds in drinking juices. An index of authors and subj