The quantity and composition of aroma and avour compounds in foods and food products exert a marked in uence 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 avour, that is, an adequate avour composition considerably enhances the m- ketability. 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 identi cation. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and tech- logical conditions shows marked differences, the exact determination of the avour composition of a food or food product may help for the prediction of the she- life of products and the assessment of the in uence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identi cation 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 avour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of avour compounds and f- grancesinfoodsandinotherindustrialproducts.

Tibor Cserháti was born 1938 in Hungary. Graduated at the Chemi- cal Engineering Faculty of the Technical University of Budapest, 1962. Postgraduate training in instrumental analytical chemistry 1965-1966. Dr. degree at the same University in 1968. Ph.D. (Can- didate) degree in 1973. Research fellow at the Dairy Research Institute (1965-1973). Senior research scientist at the Plant Protection Institute of Hungarian Academy of Sciences (1975-1988). From 1989 scientific counsellor at the Institute of Che- mistry, Chemical Research Centre, Hungarian Academy of Sciences. The Dr.Sc. degree was awarded by the Hungarian Academy of Sciences in 1988.

Dr.Cserháti is author or coauthor of six books and more than 490 scientific papers dealing with the separation and quantitative determination of bioactive compounds and xenobiotics by using various chromatographic techniques such as thin-layer chromatography, gas-liquid chromatography and high-performance liquid chromatography.

1;Preface;6 2;Contents;8 3;Abbreviations;10 4;1 Chromatography of Aroma Substances and Fragrances;14 4.1;1.1 Theory and Practice of Chromatographic Techniques;14 4.1.1;1.1.1 Preconcentration and Prepurification of Analytes;14 4.1.2;1.1.2 Gas Chromatography (GC);16 4.1.3;1.1.3 Liquid Chromatography (LC);19 4.1.3.1;1.1.3.1 Thin-Layer Chromatography (TLC);19 4.1.3.2;1.1.3.2 High-Performance Liquid Chromatography;19 4.1.4;1.1.4 Electrically Drived Chromatographic Systems;22 4.2;References;23 5;2 Food and Food Products;25 5.1;2.1 Fruits;25 5.1.1;2.1.1 Tropical Fruits;26 5.1.2;2.1.2 Non-tropical Fruits;38 5.2;2.2 Legumes and Vegetables;54 5.3;2.3 Cereals;62 5.4;2.4 Edible Oils;67 5.5;2.5 Meat and Meat Products;78 5.6;2.6 Milk and Dairy Products;116 5.7;2.7 Non-alcoholic Beverages;136 5.8;2.8 Alcoholic Beverages;145 5.8.1;2.8.1 Wines;145 5.8.1.1;2.8.1.1 White Wines;153 5.8.1.2;2.8.1.2 White and Red Wines;161 5.8.1.3;2.8.1.3 Red Wines;167 5.8.1.4;2.8.1.4 Wine Specialities;176 5.8.2;2.8.2 Other Alcoholic Beverages;178 5.9;2.9 Coffee, Tea and Cocoa;196 5.10;2.10 Spices;216 5.11;2.11 Other Food Products;245 5.12;References;264 6;3 Essential Oils;281 6.1;3.1 General Considerations;281 6.2;3.2 Essential Oils with Favourable Biological Actions;283 6.3;3.3 Other Essential Oils;307 6.4;References;324 7;4 Biological Effect;328 7.1;4.1 Biochemistry and Biophysics;328 7.2;4.2 Toxicity Studies;341 7.3;References;352 8;5 Environmental Pollution;355 8.1;5.1 Ground and Surface Water;355 8.2;5.2 Waste Water and Sludge;372 8.3;5.3 Miscellaneous Environmental Matrices;382 8.4;References;389 9;Index;393