Instrumental analysis of food, Volume 1 Recent progress

 Content: Front Cover; Instrumental Analysis of Foods: Recent Progress; Copyright Page; Table of Contents; CONTRIBUTORS; PREFACE; CONTENTS OF VOLUME 2; CHAPTER 1. EUROPEAN AND INTERNATIONAL FLAVOUR REGULATIONS; REFERENCES; CHAPTER 2. CHEMICAL SENSES AND FOOD FLAVOR: AN OVERVIEW; INTRODUCTION; I. TASTE SYSTEMS; II. SMELL SYSTEMS; I. TASTES; II. SMELLS; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 3. RELATIONSHIPS BETWEEN GAS CHROMATOGRAPHIC PROFILES OF SOY SAUCE VOLATILES AND ORGANOLEPTIC CHARACTERISTICS BASED ON MULTIVARIATE ANALYSIS; INTRODUCTION; SOY SAUCE PRODUCTION PROCESS; ANALYSIS OF SOY SAUCE AROMA. Correlation of gc profiles and sensory dataclassifying soy sauce by gc profiles; aroma factors extracted from gc profiles; cluster formation based on gc profiles; references; chapter 4. effect of latitude on the composition and content of aroma compounds in dill; i. introduction; ii. experimental section; iii. results and discussion; iv. conclusions; references; chapter 5. volatile components produced by callus tissues from three perilla plants; i. introduction; ii. results and discussion; ii summary and conclusion; acknowledgement; references. Chapter 6. application of the mass fragmentographic sim technique to the analysis of volatile compounds of berries, especially of the genera vaccinium and fragariaintroduction; materials and methods; results and discussion; references; chapter 7. mass spectra bank of volatile compounds occurring in food flavors; i. introduction; ii. structural determination by mass spectrometry; iii. selection of a working method; iv. construction of the bank; v. utilization of chromatographic data; vi. applications; vii. conclusion; acknowledgments; references. Chapter 8. more power to your analysis --
 integrators and computers in the flavour laboratory1 . introduction; 2. general purpose computers; 3. integrators; 4. discussion; acknowledgements; references; chapter 9. analysis of polyethylene glycols and determination of their mean molecular weight by physical methods; i. introduction; ii. identification; iii. quantitative analysis; iv. conclusions; references; chapter 10. formation of esters and terpenoids in passion fruits and their importance to quality evaluation; summary; i. introduction; ii. formation of flavor components in passion fruit. Iii. variations in the quantitative composition of passion fruit aromaiv. evaluation of passion fruit products; references; chapter 11. near infrared reflectance analysis of major components in foods; introduction; what the instrument sees; overcoming apparent spectroscipic shortcomings of near infrared and diffuse reflectance measurement; instrumentation; developing a method; applying nira to major components in food; references; chapter 12. gc-ms comparative analysis of the triterpene alcohols of cocoa butter and cocoa butter substitutes; i. introduction; ii. experimental.
 Abstract:             Instrumental analysis of food V1