Microextraction techniques in the analys

() Analytica Chimica Acta 738 (2012) 13– 26 Contents lists available at SciVerse ScienceDirect Analytica Chimica Acta j ourna l ho me page www elsev ier com/ locate /aca Review Microextraction techniq[.]

Review

h i g h l i g h t s

◮Microextractionmethodsinfood

fla-vors analysis based on2006–2011

publishedpapersdiscussed

◮SPME,SBSE,LPMEmethodsas

domi-natingsummarizedindetail

◮Potentialofother,lesspopularinthis

fieldmicroextractionmethods

pro-nounced

g r a p h i c a l a b s t r a c t

a r t i c l e i n f o

Available online 14 June 2012

Keywords:

Microextraction

Extraction

Volatiles

a b s t r a c t

Foodflavorcompoundsduetothecomplexityoffoodasamatrix,andusuallytheirverylow concentra-tionsinaproduct,aswellastheirlowodorthresholds,createachallengeintheirextraction,separation andquantitation.Foodflavorvolatilesrepresentcompoundsofdifferentpolarity,volatilityandchemical character,whichdeterminemethodofextractionfortheirisolationfromfood.Microextraction tech-niques,mainlySPMEandSBSEhavebeenusedforfoodflavorcompoundsanalysisfortwodecades MicroextractionmethodsotherthanSPMEandSBSEareseldomuseddespitetheiranalyticalpotential Thereviewdiscussesthenatureoffoodflavorcompounds,anddifferentapproachestofoodflavor analy-sis.Itsummarizestheuseofmicroextractionmethodsinfoodflavorcompoundsanalysisbasedonpapers publishedinthelast5years,anddiscussesthepotentialofmicroextractionmethodsinthisfield

© 2012 Elsevier B.V All rights reserved

Contents

1 Introduction 14

2 Specificityoffoodflavorcompounds 14

2.1 Approachesinfoodflavorcompoundsanalysis 15

2.2 Foodasamatrix 15

3 Microextractiontechniquesforfoodflavoranalysis 15

3.1 Solidphasemicroextraction(SPME) 16

3.2 Stirbarsorptiveextraction(SBSE) 19

3.3 Othermicroextractiontechniquesbasedonsorbents 19

3.4 Liquidphasemicroextraction(LPME) 23

4 Trendsintheuseofmicroextractiontechniquesforflavoranalysis.Aconclusion 24

Acknowledgement 25

References 25

Henryk H Jele ´n received his PhD and DSc from the

analysis.

compounds.

[1–4],sorptiontechniquesusedforextraction[5],headspace

2.1 Approachesinfoodflavorcompoundsanalysis

[24–26].Theyincludecovalentbonding(thisisirreversible

Fig 1 Applications of microextraction methods to food flavors analysis (A) and

Table1,MHS-SPMEisrarelychosen.Table1summarizesthe

Table 1

Matrix Analytes Method a /fiber Equilibrium/

extraction (min)

Wine

terpenes

compounds

terpenes,

compounds

Vegetables

Oils

furans,

terpenes

Juices

Fruits

terpenes

terpenes,

Table 1 (Continued)

Matrix Analytes Method a /fiber Equilibrium/

extraction (min)

compounds,

Cheese

Beer

compounds

compounds,

Miscellaneous

terpenes,

compounds

compounds,

heterocyclics

terpenes

[74])

[93]

for100min[100,101],incaseofbeervolatilesfor60min[102]and

0.71ngL−1[105].TheseauthorscomparedimmersionSPMEwith

[110].SBSEissometimesusedinamannersimilartoSPME

[103] SBSE proved tobe a very good tool for monitoring

Bic-chietal.[120].Theyobservedthehigherconcentrationfactorsin

Matrix Method Analytes Extraction

time (min)

wine

Red wines HS-SBSE Acids, esters, carbonyls, phenols,

alcohols, terpenes, lactones

10.1–14.1

[152]

norisoprenoids

[107]

norisoprenoids

[106]

[153]

norisoprenoids

[104]

norisoprenoids

0.016–0.017

alcohols

Matrix Method Analytes Extraction

time (min)

norisoprenoids

(2,6-nonadienal)

SFME-HS-SDME

Juices

norisoprenoides

UNE-HGFT-HS-SDME

phase

SHD-SHLPME

terpenes

Beer

furans

HS-SDME

Matrix Method Analytes Extraction

time (min)

Spirits

SBSE Acids, esters, alcohols, aldehydes,

terpenes, norisoprenoids

100 (␮g L −1 ): acids: 7.41–49.8; esters:

0.101–216; alcohols: 2.02–246;

aldehydes: 19.9; terpenes: 0.6–20.6;

norisoprenoides: 0.71

(␮g L −1 ): acids: 24.7–166; esters:

0.335–720; alcohols: 6.75–821;

aldehydes: 64.5; terpenes: 2–68.7;

norisoprenoides: 2.39

[100]

[101]

SBSE HSSE

Miscellaneous

furanones

norisoprenoids

phase

[123]

approaches:

[139,140]

[146].Toovercomethefragilityofdropletoforganicsolventused

[151,152]summarizetheuseofSPMEandalsoothertechniquesin

off-flavors

wine[104].Haloanisolesandphenoliccompoundscausing“corky”

[144]orforphenolsandchloroanisoles[145,155,156].Takinginto

[180,181],andheadspacehangingdropliquidphase

[182]

[100,101,185–187].SBSEandLLMEhavebeenusedinanalysisof

oils[190]andbuckwheat[191].Thediversityofmatricesforwhich

Acknowledgement

References

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