Chapter 21 Sampling and sample preparation for fragrance analysis

Abstract

Publisher Summary Chemical characterization of fragrances released by vegetables and animals is important to several branches of industry and science. Chemical characterization of fragrances and aromas (F&A) normally demands state-of-the-art techniques for sampling and sample preparation, analyte separation, detection, and quantitation. Gas chromatography coupled to mass spectrometry (GC-MS) and other similar detection schemes, such as infrared absorption spectrometry, are the conventional devices employed for F&A chemical analyses. The coupling of olfactometric detection to gas chromatography (GC-O) is also extremely relevant for qualitative and quantitative chemical analysis of fragrances. Adequate isolation and pre-concentration of the odor-active analytes are mandatory and critical steps in the methodologies for chemical characterization of fragrances and aromas. Several sorbent-extraction approaches-classical liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), and supercritical fluid extraction (SFE) have been employed for sample preparation in F&A analyses, as well as dynamic and static headspace methods and procedures based on analytical distillation. This chapter discusses the application of some of these techniques to procedures for chemical characterization of aromas, flavors and fragrances.