title: Headspace sampling of the volatile fraction of vegetable matrices.
abstract: The evolution of vapour phase sampling of the volatile fraction of vegetable matrices, or of products directly related to them, over the period 1996-2007 is reviewed. High concentration capacity headspace (HCC-HS) and dynamic headspace (D-HS) techniques, that is headspace sampling approaches where the analytes in the vapour phase are concentrated into a sorbent, an adsorbent or a solvent, are considered. Advantages, disadvantages and applications to the vegetable field of several successful techniques based on these approaches are critically presented, including in-tube sorptive extraction (INCAT, HS-SPDE), headspace sorptive extraction (HSSE), solid-phase aroma concentrate extraction (SPACE), large surface area HCC-HS sampling (MESI, MME, HS-STE), headspace liquid-phase microextraction (HS-LPME) and dynamic headspace samplings (D-HS). The developments necessary to overcome some of the limits of the above approaches and techniques are also discussed in view of their application to new fields.
authors.affiliation: Dipartimento di Scienza e Tecnologia del Farmaco, Via Pietro Giuria 9, I-10125 Torino, Italy. carlo.bicchi@unito.it
authors.forename: Carlo
authors.initials: C
authors.lastname: Bicchi
authors.forename: Chiara
authors.initials: C
authors.lastname: Cordero
authors.forename: Erica
authors.initials: E
authors.lastname: Liberto
authors.forename: Barbara
authors.initials: B
authors.lastname: Sgorbini
authors.forename: Patrizia
authors.initials: P
authors.lastname: Rubiolo
mesh_terms: D000327:Adsorption; D005504:Food Analysis / Q000379:methods*; D010944:Plants / Q000737:chemistry*; D014835:Volatilization