Journal
ANALYTICAL SCIENCE ADVANCES
Volume 2, Issue 3-4, Pages 157-170Publisher
WILEY
DOI: 10.1002/ansa.202000158
Keywords
Electronic nose; electronic tongue; gas chromatography; headspace analysis; ion mobility spectrometry; solvent assisted flavor evaporation
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The chromatographic analysis of volatile flavor and fragrance compounds is widely used in multiple industries, with a variety of techniques available for extraction, analysis, and sensory evaluation. Less commonly used techniques are showing potential as alternatives to standard techniques, with emerging trends including the use of SAFE for extraction, GC IMS for analysis, and electronic senses for sensory evaluation.
The chromatographic analysis of volatile flavor and fragrance compounds is performed routinely in several industries and in many fields of scientific research. Typical applications include food-, environmental-, essential oil- and cosmetics analysis. Even though the analysis of flavors and fragrances have become increasingly standardized during the past decade, there are still a large variety of techniques that can be used for their extraction, chemical analysis, and sensory analysis. Moreover, there are certain less commonly used techniques that are now being used with increased frequency and that are showing the potential of being used as alternatives to the existing standard techniques. In this annual review, the techniques that were most commonly used in 2020 for the investigation of these volatile compounds are discussed. In addition, a number of emerging trends are discussed, notably the use of solvent assisted flavor evaporation (SAFE) for extraction, GC ion mobility spectrometry (IMS) for volatile compound analysis and electronic senses, that is, E-noses and E-tongues, for sensory analysis. Miscellaneous hyphenated techniques, advances in stationary phase chemistry and a number of interesting applications are also highlighted.
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