Contributions from renowned experts give researchers valuable data in Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili, to support “preparation techniques for isolating and concentrating flavor-active chemicals from foods prior to performing gas chromatography-mass spectrometry (GC-MS) analysis…” (Preface) The book contains nine chapters and addresses highly technical areas such as: Sequential stir bar sorptive extraction; Analysis of musty microbial metabolities by stir bar sorptive extraction; Characterizing aroma-active volatile compounds of fruit; and Character-impact flavor and off-flavor compounds. The book also includes tables, graphs, and charts.
An example: In Chapter Six, “Characterizing Aroma-Active Volatile Compounds,” we study the mango. According to contributor Patricio R. Lozano, from Kerry Ingredients & Flavours, the mango has “more than 300 free volatiles and about 70 glycosidically bound compounds.” Further research finds “Straight-chain ester formation through oxidation of fatty acids has been reported in mango. Biosynthesis of fatty acids, the precursors of esters, has been found to be high during ethyl 2-methylpropanoate and 2-methylbutanoate as well as ethyle (Z)-3-hexenoate and butyl 2-butenoate, the latter being with a characteristic green mango note.”
Flavor, Fragrance, and Odor Analysis edited by Ray Marsili is directed toward the researcher, scientist, chemist, or student of food and nutrition, supplying the most recent methods for evaluating and improving the flavor and fragrance of specific foods. Considering the expert presentation, this book is highly recommended for those who require concise and proven facts.
(Reviewed by Irene Watson for Reader Views)