Solid-Phase Microextraction for Flavor Analysis

G1.6 Solid-Phase Microextraction for Flavor Analysis G1.7 Simulation of Mouth Conditions for Flavor Analysis G1.8 Gas Chromatography/Olfactometry... 

Yang, X. and Peppard, T. 1994. Solid-phase microextraction for flavor analysis, J. Agricul. Food Chem., 42 1925-1930. 

X Yang, T Peppard. Solid-phase microextraction for flavor analysis. J Agric Food Chem 42 1925 1930, 1994 CP Bicchi, OM Panero, GM Pellegrino, AC Vanni. Characterization of roasted coffee and coffee beverages by solid phase microextraction-gas chromatography and principal component analysis. J Agric Food Chem 45 4680-4686, 1997. 

Harmon, A.D. 2002. Solid-phase microextraction for the analysis of aromas and flavors. 

A. D. Harmon, Solid-Phase Microextraction for the Analysis of Flavors. In Techniques for Analyzing Food Aroma R. Marsili, Ed. Marcel Dekker New York, 1997 pp 81-112. 

Harmon, A.D., Solid-phase microextraction for the analysis of flavors, in Techniques for analyzing food aroma, R. MarsUi, Ed., Marcel Dekker, New York, 1997, p. 81. 

JS Elmore, E Papantoniou, DS Mottram. A comparison of headspace entrainment on Tenax with solid-phase microextraction for the analysis of the aroma volatiles of cooked beef. In RL Rouseff, KR Cadwallader, eds. Headspace Analysis of Foods and Flavors Theory and Practice. New York Kluwer Academic/Plenum Publishers, 2001, pp 125-132. 

Solid-Phase Microextraction for the Analysis of Aromas and Flavors... 

Roberts, D.D., Pollien, P., and Milo, C. Solid-phase microextraction method development for headspace analysis of volatile flavor compounds, /. Agric. Food Chem., 48(6) 2430-2437, 2000. 

Song, J., Fan, L , Beaundry, R.M. (1998) Application of solid phase microextraction and gas chromatography/time-of-flight mass spectrometry for rapid analysis of flavor volatiles in tomato and strawberry fruits.). Agric. Food Chem. 46 3721-3726. 

Solid-phase microextraction (SPME) is a technique that was first reported by Louch et al. in 1991 (35). This is a sample preparation technique that has been applied to trace analysis methods such as the analysis of flavor components, residual solvents, pesticides, leaching packaging components, or any other volatile organic compounds. It is limited to gas chromatography methods because the sample must be desorbed by thermal means. A fused silica fiber that was previously coated with a liquid polymer film is exposed to an aqueous sample. After adsorption of the analyte onto the coated fiber is allowed to come to equilibrium, the fiber is withdrawn from the sample and placed directly into the heated injection port of a gas chromatograph. The heat causes desorption of the analyte and other components from the fiber and the mixture is quantitatively or qualitatively analyzed by GC. This preparation technique allows for selective and solventless GC injections. Selectivity and time to equilibration can be altered by changing the characteristics of the film coat. 

A comprehensive overview of the techniques most commonly used for instrumental analysis of flavor compounds in food has been recently reported [3]. Several methods used for sample treatment are described, as well as the following techniques for extraction prior to GC analysis solvent extraction and distillation techniques, headspace methods, and solid-phase microextraction. The use of GC-olfactometry and of ion-trap MS in food aroma analysis is also described. 

The nature of flavor compounds creates challenges for analysis. Aroma compounds must be volatile. They are usually present at very low concentrations in foods. Despite the fact that hundreds of volatile compounds are often present in a food, only a few may be odor-active. Gas chromatography has been an invaluable tool for separation and subsequent identification of volatile compounds. Concentration of flavor chemicals is often necessary since the compounds are usually present at low levels. Some methods of sample preparation are described in this handbook, including solid-phase microextraction (see Chapters 16, 20-22, 30, and 31), sorptive stir bar extraction (Chapter 32), absorption on a porous polymer (Chapters 21, 22, and 27), super-critical CO2 extraction (Chapter 22), simultaneous steam distillation (Chapter 31), accelerated solvent extraction (Chapter 35), simultaneous distillation extraction (Chapters 21 and 31), and direct gas injection with cryofocusing (Chapter 20). Sampling conditions are considered in Chapters 20, 23, and 24, and comparisons of some chemical detector sensitivities are made in Chapters 18, 23, and 27-29. 

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