Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction
Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples
Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis
High-speed Gas Chromatography: Basic Theory, General Principles, Practical Aspects and Food Analysis
Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis
Chemometrics: Basic Principles and Applications
About this book
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis.
Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.