Downloaded by 186.139.0.117 on November 27, 2015 | http://pubs.acs.org Publication Date: September 10, 1998 | doi: 10.1021/bk-1998-0705.pr001
Preface
F l a v o r is a primary consideration for food selection. Consequently, we strive to enhance desirable flavor, minimize or delay flavor loss, and avoid off-flavors. If we are to meet these goals, we need to characterize the compounds that stimulate our perception of flavor. However, flavor characterization is often very challenging. This book focuses on techniques utilized in flavor analysis. It is based on the symposium "Challenges in Isolation and Characterization of Flavor Compounds" that was held as part of the 214th A C S National Meeting in Las Vegas, N V ; in September 1997. Researchers from Australia, Germany, Great Britain, Israel, New Zealand, Canada, Switzerland, and the United States showed how challenges in flavor isolation, separation, and characterization can be overcome using both classical and state-of-the-art techniques. A n overview of the state of analytical flavor chemistry is given in the first chapter. The remainder of the book is arranged into three sections: Isolation; Analytical Characterization; and Sensory Characterization. The section on Iso lation covers techniques ranging from classical extractions on a micro scale to state-of-the-art extractions using supercritical fluids and solid-phase microex traction. The section on Analytical Characterization covers topics ranging from chiral separations and countercurrent chromatography to isotope labeling and L C - M S . Finally, the Sensory Characterization section includes discussion of the gas chromatography—olfactometry as well as the new Selective Odorant Meas urement by Multisensor Array ( S O M M S A ) technique. Acknowledgments We acknowledge with sincere appreciation the financial support of the following sponsors: The Agricultural and Food Chemistry Division, American Chemical Society, Alex Fries, Dragoco, Inc.; Elan; Hewlett Packard Company; IFF; J & W
xi In Flavor Analysis; Mussinan, C., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1998.
Scientific; McCormick & Co.; Nestle; The Quaker Oats Co.; and Quest Interna tional. Without the generosity and support of our sponsors, the symposium would not have been possible. CYNTHIA
J.
MUSSINAN
IFF R&D 1515 Highway 36 Union Beach, NJ 07735
Downloaded by 186.139.0.117 on November 27, 2015 | http://pubs.acs.org Publication Date: September 10, 1998 | doi: 10.1021/bk-1998-0705.pr001
MICHAEL J. MORELLO
The Quaker Oats Company 617 West Main Street Barrington, IL 60010-4199
xii In Flavor Analysis; Mussinan, C., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 1998.
