Headspace Techniques in Foods, Fragrances and Flavors: An Overview

Russell Rouseff, Keith Cadwallader

Research output: Chapter in Book/Report/Conference proceedingChapter


Headspace techniques have traditionally involved the collection of volatiles in the vapor state under either dynamic or static conditions as a means of determining concentrations in the product of interest. A brief overview of contemporary headspace applications and recent innovations are presented from the literature and Chapters in this book. New approaches used to concentrate volatiles under static conditions such as solid phase micro extraction, SPME, are examined. Advances in purge and trap applications and automation are also presented. Innovative methods of evaluating headspace volatiles using solid state sensor arrays (electronic noses) or mass spectrometers without prior separation are referenced. Numerous food and beverage headspace techniques are also reviewed. Advantages, limitations and alternatives to headspace analysis are presented.

Original languageEnglish (US)
Title of host publicationHeadspace Analysis of Foods and Flavors
Subtitle of host publicationTheory and Practice
EditorsRussell L Rouseff, Keith R Cadwallader
Number of pages8
ISBN (Electronic)9781461512479
ISBN (Print)9780306465611, 9781461354604
StatePublished - 2001

Publication series

NameAdvances in experimental medicine and biology
ISSN (Print)0065-2598
ISSN (Electronic)2214-8019


  • Volatile Component
  • Headspace Volatile
  • Headspace Analysis
  • Solid Phase Micro Extraction
  • Electronic Nose

ASJC Scopus subject areas

  • General Biochemistry, Genetics and Molecular Biology


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