Microextraction techniques in the analysis of food flavor compounds: A review
[Display omitted] ► 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 com...
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| Published in: | Analytica chimica acta Vol. 738; pp. 13 - 26 |
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| Main Authors: | , , |
| Format: | Journal Article |
| Language: | English |
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Elsevier B.V
13-08-2012
Elsevier |
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| Abstract | [Display omitted]
► 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. |
|---|---|
| AbstractList | [Display omitted]
► 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. 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. 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 5 years, and discusses the potential of microextraction methods in this field. |
| Author | Dziadas, Mariusz Majcher, Małgorzata Jeleń, Henryk H. |
| Author_xml | – sequence: 1 givenname: Henryk H. surname: Jeleń fullname: Jeleń, Henryk H. email: henrykj@up.poznan.pl organization: Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland – sequence: 2 givenname: Małgorzata surname: Majcher fullname: Majcher, Małgorzata organization: Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland – sequence: 3 givenname: Mariusz surname: Dziadas fullname: Dziadas, Mariusz organization: Faculty of Food Science, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland |
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| Keywords | 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 |
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| PublicationCentury | 2000 |
| PublicationDate | 2012-08-13 |
| PublicationDateYYYYMMDD | 2012-08-13 |
| PublicationDate_xml | – month: 08 year: 2012 text: 2012-08-13 day: 13 |
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| PublicationPlace_xml | – name: Amsterdam – name: Netherlands |
| PublicationTitle | Analytica chimica acta |
| PublicationTitleAlternate | Anal Chim Acta |
| PublicationYear | 2012 |
| Publisher | Elsevier B.V Elsevier |
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► Microextraction methods in food flavors analysis based on 2006–2011 published papers discussed. ► SPME, SBSE, LPME methods as dominating... 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,... |
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| SubjectTerms | 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 |
| Title | Microextraction techniques in the analysis of food flavor compounds: A review |
| URI | https://dx.doi.org/10.1016/j.aca.2012.06.006 https://www.ncbi.nlm.nih.gov/pubmed/22790695 https://search.proquest.com/docview/1024935718 https://search.proquest.com/docview/1365116444 https://search.proquest.com/docview/1671430809 |
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