Recent Advances in the Analysis of Food and Flavors

Edited by Stephen Toth and Cynthia Mussinan

American Chemical Society

ACS Symposium Series

Illustrates how new instrumentation can be used to address the issues of most interest to today's food and flavor chemists.

Recent Advances in the Analysis of Food and Flavors

Edited by Stephen Toth and Cynthia Mussinan

American Chemical Society

Description

The evolving landscape of analytical instrumentation has produced a plethora of extremely sensitive and selective methods for the analysis of trace components. Typically, the key character donating components of a food flavor are present in only trace levels. As instruments become more sensitive, detection limits are driven down, permitting the identification of new important flavor compounds. Armed with these new instruments, scientists seek to understand the links between what we eat and our health, and new demands are made for compliance with legal and labeling requirements.

This book is based on presentations made in the symposium "Recent Advances in the Analysis of Foods and Flavors" held at the Denver ACS meeting in August 2011. The symposium was sponsored by the Agricultural and Food Chemistry Division. The 14 chapters in this book cover a variety of currently relevant topics, which include metabolomics, trace level aroma active compound identification, and the analysis of furocoumarins. The main objective of this book is to illustrate how new, highly sophisticated instrumentation can be used to address the issues of most interest to today's food and flavor chemists.

Recent Advances in the Analysis of Food and Flavors

Edited by Stephen Toth and Cynthia Mussinan

American Chemical Society

ACS Symposium Series

Preface
1. Metabolomics and the Quest for Understanding Quality in Flavor Chemistry and Wine Research
M. J. Herderich, T. E. Siebert, M. Parker, Y. Hayasaka, C. Curtin, and M. Mercurio
2. Identification of Urinary and Salivary Biomarkers for Coffee Consumption
Roman Lang, Anika Wahl, Timo Stark, and Thomas Hofmann
3. Analytical and Sensory Characterization of Chiral 4-Mercapto-2-alkanones, 4-Acetylthio-2-alkanones, and the Corresponding Alcohols
M. Wakabayashi, H. Wakabayashi, S. Nörenberg, B. Reichardt, K. Kubota, and K.-H. Engel
4. Confirmation of Trace Level Aroma-Impact Compounds in Cantaloupe (Cucumis melo L. var. cantalupensis Naudin) by GC-MS/MS Analysis
J. Lin and Y. Wang
5. Improved Synthesis of Deuterium-Labeled Alkyl Pyrazines for Use in Stable Isotope Dilution Analysis
Mingchih Fang and Keith R. Cadwallader
6. An LC/MS/MS Method for the Analysis of Furocoumarins in Citrus Oil
Richard Hiserodt and Li Chen
7. EU Essential Oils Hazard Classification
Joost Broekhans and Hans Leijs
8. Analysis of Haloanisoles in Corks and Wines
Thomas S. Collins, Anna Hjelmeland, and Susan E. Ebeler
9. Comparative Studies on the Generation of Acrolein as Well as of Aroma-Active Compounds during Deep-Frying with Different Edible Vegetable Fats and Oils
Alice Ewert, Michael Granvogl, and Peter Schieberle
10. Application of Two-Dimensional Orthogonal Reversed-Phase Liquid Chromatography for Taste Compound Analysis
Deshou Jiang, Yuan Huang, and Devin G. Peterson
11. Anacardic Acid Profiling in Cashew Nuts by Direct Coupling of Preparative High-Speed Countercurrent Chromatography and Mass Spectrometry (prepHSCCC-ESI-/APCI-MS/MS)
Gerold Jerz, Josué A. Murillo-Velásquez, Irina Skrjabin, Recep Gök, and Peter Winterhalter
12. Novel Insights into Flavor Chemistry of Asafetida
Andreas Degenhardt, Margit Liebig, Birgit Kohlenberg, Beate Hartmann, Michael Roloff, Stefan Brennecke, Laurence Guibouret, Berthold Weber, and Gerhard Krammer
13. Comparison of Fast Gas Chromatography?Surface Acoustic Wave Sensor (FGC-SAW) and Capillary GC-MS for Determining Strawberry and Orange Juice Volatiles
Xiaofen Du and Russell Rouseff
14. The Power Law and Dynamic Rheology in Cheese Analysis
Michael H. Tunick and Diane L. Van Hekken
Editors' Biographies
Indexes
Author Index
Subject Index