期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 67, 期 6, 页码 1619-1630出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b06601
关键词
food volatiles; gas chromatography-mass spectrometry; accurate quantitation of volatiles; multiple headspace solid phase microextraction
资金
- University of Turin, Turin, Italy
- Firmenich S.A., Geneva, Switzerland
The volatile fraction of foods and of plant-origin materials provides functional information on sample-related variables, and gas-phase extractions are ideal approaches for its accurate chemical characterization. However, for gas-phase sampling, the usual procedures adopted to standardize results from solvent extraction methods are not appropriate: headspace (HS) composition depends on the intrinsic physicochemical analyte properties (volatility, polarity, partition coefficient(s)) and matrix effects. Method development, design, and expression of the results are therefore challenging. This review article focuses on volatile vapor-phase quantitation methods (internal standard normalization, standard addition, stable isotope dilution assay, multiple headspace extraction) and their suitability in different applications. Because of the analyte informative role, the different ways of expressing results (normalized chromatographic area, percent normalized chromatographic areas, and absolute concentrations) are discussed and critically evaluated with examples of quality markers in chamomile, process contaminants (furan and 2-methylfuran) in roasted coffee, and key-aroma compounds from high-quality cocoa.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据