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Principles and Applications of Gas Chromatography in Food Analysis

  • Book
  • © 1990

Overview

Editors:
  1. Michael H. Gordon

    1. Department of Food Science and Technology, University of Reading, UK

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Part of the book series: Ellis Horwood Series in Food Science and Technology (EHSFST)

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Table of contents (10 chapters)

  1. Front Matter

    Pages 1-9
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  2. Principles of gas chromatography

    • Michael H. Gordon
    Pages 11-58

  3. Gas chromatography—mass spectrometry

    • Klaus O. Gerhardt
    Pages 59-85

  4. Analysis of aroma volatiles

    • Joseph A. Maga
    Pages 86-110

  5. Gas chromatography of carbohydrates in food

    • Allan G. W. Bradbury
    Pages 111-144

  6. Lipids

    • Michael H. Gordon
    Pages 145-175

  7. Amino acids and other nitrogen-containing compounds

    • Michael H. Gordon
    Pages 176-188

  8. Vitamins

    • Jiří Davídek, Jan Velíšek
    Pages 189-219

  9. Gas chromatographic analysis of contaminants in food

    • John Gilbert
    Pages 220-260

  10. Pesticides

    • Hans-Juergen Stan
    Pages 261-325

  11. Food additives

    • Nicholas P. Boley
    Pages 326-363

  12. Back Matter

    Pages 364-373
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Keywords

About this book

The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. However. analysis of food is required for many reasons, including detection of toxic components, monitoring legislation, detecting adulteration, formulation of controlled diets, controlling formulation during product development and detecting changes in food during storage and processing. Foods comprise a complex mixture of components and food analysis requires efficient methods of separation with high sensitivity or specificity of detection. Although many food components are involatile or thermally labile and therefore not suitable for analysis by gas chromatography, other components are volatile and this technique is the preferred analytical method. Developments in methods of derivati­ zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.

Editors and Affiliations

  • Department of Food Science and Technology, University of Reading, UK

    Michael H. Gordon

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