Microextraction techniques in the analysis of food flavor compounds: A review.
Food flavor compounds due to the complexity of food as a matrix, and usually their very low concentrations in a product, as well as their low odor thresholds, create a challenge in their extraction, separation and quantitation. Food flavor volatiles represent compounds of different polarity, volatility and chemical character, which determine method of extraction for their isolation from food. Microextraction techniques, mainly SPME and SBSE have been used for food flavor compounds analysis for two decades. Microextraction methods other than SPME and SBSE are seldom used despite their analytical potential. The review discusses the nature of food flavor compounds, and different approaches to food flavor analysis. It summarizes the use of microextraction methods in food flavor compounds analysis based on papers published in the last 5years, and discusses the potential of microextraction methods in this field.
Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland. henrykj@up.poznan.pl
Henryk H
HH
Jeleń
Małgorzata
M
Majcher
Mariusz
M
Dziadas
D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D059627:Liquid Phase Microextraction / Q000379:methods; D052617:Solid Phase Microextraction / Q000379:methods* / Q000639:trends; D014835:Volatilization
D005421:Flavoring Agents