Gas Chromatography-Olfactometry: The State of the Art »

both at the Deutsceh Forchungsanstalt fur Lebensmittelchemie

Cornell University

Here are the latest applications and developments in the field for food and flavor chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavor creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavor problems, a new approach called aroma extract concentration analysis, and techniques for improving odor intensity estimates by cross modality matching.

Booknews

A compilation of research on gas chromatography-olfactometry (GC-O), for industrial and academic flavor and fragrance researchers as well as students of flavor, fragrance, and food. Focus is on applications of the GC-O techniques first developed in the mid-1980s, with additional material on the latest developments. Applications discussed include the use of standard CharmAnalysis to characterize key flavor or aroma compounds, flavor creation, the use of cross-modality matching for estimating odor intensity, and using GC-O to screen individuals for differences in individual olfactory acuity. Also explored are limitations of the use of odor activity values. Material originated at an August 1999 meeting of the American Chemical Society. Leland is affiliated with Kraft Foods. The book is distributed by Oxford U. Press. Annotation c. Book News, Inc., Portland, OR (booknews.com)