Microextraction techniques in the analysis of food flavor compounds: A review

• Published in: Analytica chimica acta Vol. 738; pp. 13 - 26
• Main Authors: Jeleń, Henryk H., Majcher, Małgorzata, Dziadas, Mariusz
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 13-08-2012; Elsevier
• Subjects: Analytical chemistry; Chemistry; Exact sciences and technology; Extraction; Flavoring Agents - analysis; Flavours; Food flavors; Foods; Gas Chromatography-Mass Spectrometry; General, instrumentation; Humans; Liquid Phase Microextraction - methods; Mathematical analysis; Microextraction; Odors; Polarity; Solid Phase Microextraction - methods; Solid Phase Microextraction - trends; Thresholds; Volatiles; Volatility; Volatilization; Microextraction; Food flavors; Extraction; Volatiles; Volatile compound; Volatility; Chemical method; Use; Microanalysis; Foodstuff; Review; Concentration; Flavor; Solid phase microextraction; Sample preparation; Isolation; Polarity; Stir bar sorptive extraction; Odor; Quantitative analysis
• ISSN: 0003-2670; 1873-4324
• DOI: 10.1016/j.aca.2012.06.006

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► Microextraction methods in food flavors analysis based on 2006–2011 published papers discussed. ► SPME, SBSE, LPME methods as dominating summarized in detail. ► Potential of other, less popular in this field microextraction methods pronounced.
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.