Abstract
The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described.
Highlights
Aroma is an important aspect in designing/formulating novel food products [1]
solvent-assisted flavor evaporation (SAFE) was used to prepare samples of Chinese alcohol based on sesame to prove their authenticity by determination of aroma profile [98]
SPME has been broadly employed in a sequence of several analytical techniques: capillary electrophoresis (CE), gas chromatography (GC), inductively coupled plasma mass spectrum (MS) (ICP-MS), ICP-optical emission spectrometry (ICP-OES), and mass spectrometry (MS) [49,100]
Summary
Aroma (odor) is an important aspect in designing/formulating novel food products [1]. About 10k of diverse volatile chemicals have been recognized in foodstuffs plus beverages; e.g., coffee aroma is a mix of over 1k volatiles Lots of these compounds are frequent in several varied food products. The preparation of food samples prior to analysis could be divided into three main phases. The review presents the key concerns and examples of sample pretreatment and preparation that are obligatory in the analysis of food volatiles. Isolation and Concentration as a First Step to the Analysis of Volatile Components These days scientists are searching for novel, simple, and rapid preparation strategies. According to several publications from over the last decade, the main isolation techniques of volatile compounds from food samples are: stir bar sorptive extraction (SBSE, 2308 items), and solid-phase microextraction—SPME (12465 research items in Science Direct in years: 2012–2022) [60]. The most widely used in food analysis is the HS-SPME
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