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Die international besetzte Tagung zum Thema „Analyse von Naturstoffen“ hat sich mit allen praktischen und theoretisch interessierenden Aspekten der Chromatographie, der Spektroskopie und von biologischen Testmethoden beschäftigt, die Wissenschaftlern und Praktikern zur Analyse der Naturstoffe von Nutzen sind. Dabei wurde vor allem, auf aktuelle Forschungsergebnisse Wert gelegt. Ausgewählte Vorträge werden in diesem Buch zusammengefaßt. Firmly established and widely respected, the Würzburg Symposia on the anslysis and biotechnology of natural products, i. e. „ Analysis of Volatiles“ (1983), „ Bioflavour“ (1987) and „ Flavour Precursors“ (1992) are regarded as essentials in the calendar of everyone needing to keep abreast of the latest development in the fields of the analysis of natural products. The series was continued under EU guidance with „ Natural Product Analysis“ held in September 1997. The spectrum of coverage was extended to discuss strategies, methods and techniques relevant to the isolation, separation, structural determination, quantification, and bioassay of natural substances. The results collected in this volume present an useful survey about the trends and concept in an interdisciplinary field covering plant chemistry and biochemistry, biotechnology, as well as agricultural and horticultural sciences.

The text covers various aspects of flavor analysis, including sample preparation, analytical techniques, and applications. It begins with prerequisites for sample preparation and compares methods for isolating volatile compounds from aqueous systems. Selective enrichment of volatiles is discussed through gas-water partitioning in columns. The section on analytical techniques highlights advancements in fused silica capillary gas chromatography, including enantiomer separation and the use of ATD-50 systems in dynamic headspace analysis. Coupled gas chromatographic methods for separating, identifying, and quantifying complex mixtures are explored, alongside techniques for analyzing trace volatiles using sorption-desorption methods. The application of high-resolution capillary columns in flavor and fragrance analysis is emphasized, as well as the significance of sniffing techniques for determining odor thresholds and aroma impacts. The text also delves into the use of HRGC-FTIR in tropical fruit flavor analysis and the role of mass spectrometry in analyzing volatile mixtures from plant tissue cultures. Additionally, it addresses the formation and analysis of optically active aroma compounds, simultaneous distillation adsorption, and dynamic headspace procedures in fruit flavor analysis. The analysis extends to aroma compounds in milk and dairy products, as well as volatile compounds in drinking juices. An index of authors and subj