Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview

Young Suk Kim; Gary A. Reineccius

Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview

Young Suk Kim, Gary A. Reineccius

Department of Food Science & Biotechnology

Research output: Contribution to journal › Review article › peer-review

Abstract

This paper provides a review of methods for the analysis of halogenated volatiles in foods. The analytical procedure is composed of three main steps-extraction from the sample matrix, separation using gas chromatography (GC), and identification. Specific methods reported in the literature for the analysis of halogens are compared and discussed. The advantages and disadvantages of each method are also included.

Original language	English
Pages (from-to)	258-267
Number of pages	10
Journal	ACS Symposium Series
Volume	826
State	Published - 2002

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title = "Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview",

abstract = "This paper provides a review of methods for the analysis of halogenated volatiles in foods. The analytical procedure is composed of three main steps-extraction from the sample matrix, separation using gas chromatography (GC), and identification. Specific methods reported in the literature for the analysis of halogens are compared and discussed. The advantages and disadvantages of each method are also included.",

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N2 - This paper provides a review of methods for the analysis of halogenated volatiles in foods. The analytical procedure is composed of three main steps-extraction from the sample matrix, separation using gas chromatography (GC), and identification. Specific methods reported in the literature for the analysis of halogens are compared and discussed. The advantages and disadvantages of each method are also included.

AB - This paper provides a review of methods for the analysis of halogenated volatiles in foods. The analytical procedure is composed of three main steps-extraction from the sample matrix, separation using gas chromatography (GC), and identification. Specific methods reported in the literature for the analysis of halogens are compared and discussed. The advantages and disadvantages of each method are also included.

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M3 - Review article

AN - SCOPUS:0041308201

SN - 0097-6156

VL - 826

SP - 258

EP - 267

JO - ACS Symposium Series

JF - ACS Symposium Series

ER -

Classical and modern methods for the determination of halogenated aroma compounds in foods: An overview

Abstract

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