Headspace techniques in foods, fragrances and flavors: an overview.
Headspace techniques have traditionally involved the collection of volatiles in the vapor state under either dynamic or static conditions as a means of determining concentrations in the product of interest. A brief overview of contemporary headspace applications and recent innovations are presented from the literature and Chapters in this book. New approaches used to concentrate volatiles under static conditions such as solid phase micro extraction, SPME, are examined. Advances in purge and trap applications and automation are also presented. Innovative methods of evaluating headspace volatiles using solid state sensor arrays (electronic noses) or mass spectrometers without prior separation are referenced. Numerous food and beverage headspace techniques are also reviewed. Advantages, limitations and alternatives to headspace analysis are presented.
Rouseff
R
R
University of Florida, CREC Institute of Food and Agricultural Science, Lake Alfred 33850, USA.
Cadwallader
K
K
D002849:Chromatography, Gas / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D009812:Odorants / Q000032:analysis*; D012680:Sensitivity and Specificity; D013649:Taste; D014835:Volatilization