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Headspace Analysis of Foods and Flavors: Theory and Practice by Russell L. Rouseff, Keith R. Cadwallader (Hardcover, 2001)

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This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "This is the bible of headspace analysis.

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Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product.