Chromatography of Aroma Compounds and Fragrances (eBook)

Tibor Cserháti (Autor)

eBook Download: PDF

2010 | 2010
XI, 389 Seiten
Springer Berlin (Verlag)
978-3-642-01656-1 (ISBN)

Infos

The quantity and composition of aroma and avour compounds in foods and food products exert a marked in uence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the avour, that is, an adequate avour composition considerably enhances the m- ketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identi cation. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and tech- logical conditions shows marked differences, the exact determination of the avour composition of a food or food product may help for the prediction of the she- life of products and the assessment of the in uence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identi cation of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of avour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of avour compounds and f- grancesinfoodsandinotherindustrialproducts.

Tibor Cserháti was born 1938 in Hungary. Graduated at the Chemi- cal Engineering Faculty of the Technical University of Budapest, 1962. Postgraduate training in instrumental analytical chemistry 1965-1966. Dr. degree at the same University in 1968. Ph.D. (Can- didate) degree in 1973. Research fellow at the Dairy Research Institute (1965-1973). Senior research scientist at the Plant Protection Institute of Hungarian Academy of Sciences (1975-1988). From 1989 scientific counsellor at the Institute of Che- mistry, Chemical Research Centre, Hungarian Academy of Sciences. The Dr.Sc. degree was awarded by the Hungarian Academy of Sciences in 1988.

Dr.Cserháti is author or coauthor of six books and more than 490 scientific papers dealing with the separation and quantitative determination of bioactive compounds and xenobiotics by using various chromatographic techniques such as thin-layer chromatography, gas-liquid chromatography and high-performance liquid chromatography.

Inhalt

Preface 6
Contents 8
Abbreviations 10
1 Chromatography of Aroma Substances and Fragrances 14
1.1 Theory and Practice of Chromatographic Techniques 14
1.1.1 Preconcentration and Prepurification of Analytes 14
1.1.2 Gas Chromatography (GC) 16
1.1.3 Liquid Chromatography (LC) 19
1.1.3.1 Thin-Layer Chromatography (TLC) 19
1.1.3.2 High-Performance Liquid Chromatography 19
1.1.4 Electrically Drived Chromatographic Systems 22
References 23
2 Food and Food Products 25
2.1 Fruits 25
2.1.1 Tropical Fruits 26
2.1.2 Non-tropical Fruits 38
2.2 Legumes and Vegetables 54
2.3 Cereals 62
2.4 Edible Oils 67
2.5 Meat and Meat Products 78
2.6 Milk and Dairy Products 116
2.7 Non-alcoholic Beverages 136
2.8 Alcoholic Beverages 145
2.8.1 Wines 145
2.8.1.1 White Wines 153
2.8.1.2 White and Red Wines 161
2.8.1.3 Red Wines 167
2.8.1.4 Wine Specialities 176
2.8.2 Other Alcoholic Beverages 178
2.9 Coffee, Tea and Cocoa 196
2.10 Spices 216
2.11 Other Food Products 245
References 264
3 Essential Oils 281
3.1 General Considerations 281
3.2 Essential Oils with Favourable Biological Actions 283
3.3 Other Essential Oils 307
References 324
4 Biological Effect 328
4.1 Biochemistry and Biophysics 328
4.2 Toxicity Studies 341
References 352
5 Environmental Pollution 355
5.1 Ground and Surface Water 355
5.2 Waste Water and Sludge 372
5.3 Miscellaneous Environmental Matrices 382
References 389
Index 393

Produkt-Details

• Erscheint lt. Verlag: 10.3.2010
• Zusatzinfo: XI, 389 p.
• Verlagsort: Berlin
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik
• Schlagworte: aroma compounds • Chromatography • Environmental Pollution • Food • fragrances • pollution
• ISBN-10: 3-642-01656-1 / 3642016561
• ISBN-13: 978-3-642-01656-1 / 9783642016561