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Tibor Cserháti

Chromatography of Aroma Compounds and Fragrances

123

Prof. Dr. Tibor Cserháti 1149 Pillangó park 8/B Budapest Hungary [email protected]

ISBN 978-3-642-01655-4 e-ISBN 978-3-642-01656-1 DOI 10.1007/978-3-642-01656-1 Springer Heidelberg Dordrecht London New York Library of Congress Control Number: 2009940258 © Springer-Verlag Berlin Heidelberg 2010 This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilm or in any other way, and storage in data banks. Duplication of this publication or parts thereof is permitted only under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer. Violations are liable to prosecution under the German Copyright Law. The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbH Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)

Preface

The quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compo