Titlebook: Headspace Analysis of Foods and Flavors; Theory and Practice Russell L. Rouseff,Keith R. Cadwallader Book 2001 The Editor(s) (if applicable

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Dynamic Headspace Analysis of Fresh Tomato Juices,ized an extremely sensitive dynamic headspace sampling with thermal desorption method to determine volatile components of fresh tomato juices. The method proved very sensitive for the isolation of tomato volatiles and concentrations of flavor compounds were much greater than related literature studies.

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,Aroma Compounds—Proteins Interaction Using Headspace Techniques, of methyl ketones decreases significantly with the hydrophobicity of the volatiles whereas the relative activity coefficient value reaches a minimum for ethyl octanoate in the ester series. For limonene and myrcene an increase of yr is generally noticed whereas a decrease occurs in the presence of

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The Strengths and Weaknesses of the Electronic Nose,s of a single component like alcohol; sensor drift and the inability to provide absolute calibration; relatively short life of some sensors; necessity to do considerable method development work for each specific application; and lack of being able to obtain quantitative data for aroma differences. T

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SPME-MS-MVA as a Rapid Technique for Assessing Oxidation off-Flavors in Foods,from boiled beef with various levels of warmed-over flavor (WOF); and control 2% milk samples from 2% milk samples abused by light or copper exposure. SPME-MS-MVA is rapid and offers significant advantages over commercial electronic nose instruments currently being used as quality assurance tools to

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0065-2598 oped headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in additio978-1-4613-5460-4978-1-4615-1247-9Series ISSN 0065-2598 Series E-ISSN 2214-8019

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