4.01 - Headspace Sampling in Flavor and Fragrance Field

Abstract

This chapter deals with fundamentals of headspace sampling and its applications in the flavor and fragrance field. The first part deals with definitions (in particular flavor, fragrance, volatile fraction, aroma and key odorants, essential oil, and headspace) and the working strategy to be applied to study the composition of a flavor or a fragrance. The second part concerns headspace, its conceptual basis and history, and a short description of the most representative approaches, ranging from the original static (S-HS) and dynamic headspace (D-HS) to the most recent high concentration capacity headspace (HCC-HS) techniques. In particular, some HCC-HS techniques specifically developed or widely applied to this field are briefly described: headspace-solid-phase microextraction (HS-SPME), headspace-liquid-phase microextraction (HS-LPME), in-tube sorptive extraction (INCAT, HS-SPDE), headspace sorptive extraction (HSSE, DP twisters-HSSE, SE-HSSE), solid-phase aroma concentrate extraction (SPACE), and large surface area HCC-HS sampling (MESI, MME, HS-STE). The third part concerns another fundamental and rather complex task, i.e., quantitative analysis with headspace sampling. The basis and critical points of quantifying an analyte in a flavor and fragrance matrix after HS sampling are discussed as well as the three main quantitation approaches now available: standard addition (SA), stable isotope dilution assay (SIDA), and multiple headspace extraction (MHE).