Principles and Applications of Gas Chromatography in Food Analysis

  • Michael H. Gordon

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

Table of contents

  1. Front Matter
    Pages 1-9
  2. Michael H. Gordon
    Pages 11-58
  3. Klaus O. Gerhardt
    Pages 59-85
  4. Joseph A. Maga
    Pages 86-110
  5. Allan G. W. Bradbury
    Pages 111-144
  6. Michael H. Gordon
    Pages 145-175
  7. Michael H. Gordon
    Pages 176-188
  8. Jiří Davídek, Jan Velíšek
    Pages 189-219
  9. Hans-Juergen Stan
    Pages 261-325
  10. Nicholas P. Boley
    Pages 326-363
  11. Back Matter
    Pages 364-373

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.


agriculture chromatography contamination development food society

Editors and affiliations

  • Michael H. Gordon
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of ReadingUK

Bibliographic information