The chemical constituents of flavors and fragrances are represented by low concentrated volatiles, usually in matrices of various complexities. If in the past their analysis was directed toward the identification of constituents, today their analysis has become necessary in compliance with international regulations.The strict regulation of flavor and fragrance manipulation and production poses a challenge to the analytical chemist, who requires suitable analytical techniques. Advanced analytical methods and instrumentation include gas chromatography, GC–MS, and other hyphenated and multidimensional techniques. Modern techniques are more sensitive and selective, can be automated, and are often more environment-friendly, representing current trends in flavor and fragrance analysis.This article provides an overview of the most common analytical methodologies and sample preparation techniques used for the analysis of flavors and fragrances. Theoretical principles as well as selected applications are also discussed.

Methods in flavor and fragrance analysis

COSTA, ROSARIA;MONDELLO, Luigi
2016-01-01

Abstract

The chemical constituents of flavors and fragrances are represented by low concentrated volatiles, usually in matrices of various complexities. If in the past their analysis was directed toward the identification of constituents, today their analysis has become necessary in compliance with international regulations.The strict regulation of flavor and fragrance manipulation and production poses a challenge to the analytical chemist, who requires suitable analytical techniques. Advanced analytical methods and instrumentation include gas chromatography, GC–MS, and other hyphenated and multidimensional techniques. Modern techniques are more sensitive and selective, can be automated, and are often more environment-friendly, representing current trends in flavor and fragrance analysis.This article provides an overview of the most common analytical methodologies and sample preparation techniques used for the analysis of flavors and fragrances. Theoretical principles as well as selected applications are also discussed.
2016
9780471238966
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/3102780
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