Printer Friendly

Principles and Applications of Gas Chromatography in Food Analysis.


Edited by Michael H Gordon.

Gas chromatography as a subject is less than forty years old but as a technique it could now be described as relatively mature. It is flexible, reliable, available, easy to use and can be automated. In view of the above, many laboratories now employ gas chromatography even when alternative methods are available. Not all food materials or their components are volatile so the technique cannot be used for every analysis. However, with the ever-increasing need for more accurate analysis of food materials, it is steadily becoming the preferred method. The aim of this text is to explain what makes the technique so valuable in food analysis.

To do justice to the subject, eight contributors and the editor have combined their collective knowledge to produce this book, which features many examples of the use of this technique in the analytical laboratory. The actual chapter titles run: Principles of gas chromatography, Gas chromatography - mass spectrometry; Analysis of aroma volatiles; Gas chromatography of carbohydrates in food; Lipids; Amino acids and other nitrogen-containing compounds; Vitamins; Gas chromatographic analysis of contaminants in food; Pesticides; Food additives; followed by a list of the abbreviations and symbols normally used.

Here is a text very much for the analyst and it does assume you know your way round the subject. Illustrated and full of references to further reading, it will bring you up to date with the latest techniques in use.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1990
Previous Article:Official Methods of Analysis.
Next Article:United Kingdom Dairy Facts and Figures.

Related Articles
Flavour Chemistry of Lipid Foods.
Instrumental Methods for Quality Assurance in Foods.
Instrumental Methods for Quality Assurance in Foods.
High Performance Liquid Chromatography in Food Control and Research.
Capillary Gas Chromatography in Food Control and Research.
Flavour Measurement.
Physical Chemistry of Food Processes, Advanced Techniques, Structures and Applications, vol. 2
The Contribution of Low- and Non Volatile Materials to the Flavour of Foods.
Flavor-Food Interactions.
Biotechnology for Improved Foods and Flavors.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters