There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available.
Topics discussed include
- Sequential SBSE, a novel extraction procedure
- A simplified method for switching from one-dimensional to two-dimensional GC-MS
- How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS
- Analyzing and combating off-flavors caused by metabolites from microorganisms
- A technique for measuring synergy effects between odorants
- The identification of the characterizing aroma-active compounds of tropical fruits with high economic potent
