Research progress in the use of liquid-liquid extraction for food flavour analysis

Abstract

BackgroundFood Flavour is one of the most critical parts of daily life for determining the overall palatability and quality of foods. Measurement of food flavour perceptions plays an important role in the development of food products. In order to determine trace food flavour compounds, a rapid, sensitive and accurate sample preparation methods play very important role. Scope and approachThis review first presents the basic principles and history of the liquid-liquid extraction method, and then provides an overview of the application of liquid-liquid extraction for food flavour analysis over the past five years. Next, the use of novel materials combined with the liquid-liquid extraction method for food flavour analysis is discussed. Key findings and conclusionsCompared with other extraction methods, the key advantage of liquid-liquid extraction is that it is more suitable for liquid food sample analysis and is easy and quick to perform. In addition, liquid-liquid extraction overcome many of the limitations of other extraction methods for food flavour analysis. Continuous liquid-liquid extraction, disperse liquid-liquid micro-extraction have been applied to the research work of food flavour analysis research. liquid-liquid extraction method combined with emerging materials, dynamic online LLE systems, LLE workstations, or devices that completely or partially automatically complete sample extraction and concentration should be gradually applied to the research work of food flavour analysis research.