Application of Solid-phase Microextraction in Food Flavor Analysis: A Review

Abstract

Abstract: The flavor of food is important for the evaluation of nutritional value and quality of fresh and processed products. Sample preparation procedures such as extraction, concentration and isolated analytes could greatly influence the reliability and accuracy in food flavor analysis. Solid-phase microextraction (SPME) successfully overcame the inherent shortcomings of conventional sample preparation methods by integrating a number of sample handling operations such as extraction, condensation and sample introduction for instrumental analysis into a single step. It has been widely used for the analysis of food flavor due to its simple, inexpensive, solvent-free, timesaving, portable and easy-to-automation properties. This article mainly intends to describe current applications and development of SPME technology in food flavor analysis. The popularly used fiber coatings for flavor analysis of meat, dairy products, alcoholic beverages, fruits and vegetables are summarized. The advantages and disadvantages of SPME in comparison with other sampling techniques are also discussed. Particular attention is paid to strategies for improve the selectivity, accuracy and sensitivity of SPME, such as derivatized SPME techniques, optimization of SPME conditions, the coupling of SPME with comprehensive chromatography or electronic detectors. The future development direction of SPME in food flavor analysis is also discussed.

Key words: solid-phase microextraction, food flavor, aroma, sample preparation

CLC Number:

O658.2

References

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