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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Bibliographic Details
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
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