Sample preparation for food flavors analysis

The chapter is devoted to the analysis of volatile food flavor compounds. The specificity of food aroma compounds is described, considering their odor thresholds and concentrations, their instability, influence of matrix on their release. Distinction between volatiles and aroma compounds is discussed, together with strategies for the sensory guided analysis of key odorants using sensomics approach and analysis of food off-flavors and taints. Though extraction techniques are often the same in case of aroma and volatile compounds the chapter is focused more on odor active compounds. Free aroma compounds analysis comprises solvent extraction methods including supercritical fluid extraction, distillation methods with a special emphasis on simultaneous distillation extraction, headspace analysis focused on static headspace and factors affecting methods sensitivity. The largest group of methods discussed are sorbent – based ones, where SPME is discussed in more detail, as the most frequently used technique in the analysis of volatile flavor compounds. Specificity of aroma research is reflected in sub-chapter devoted to specific sample preparation for gas chromatography – olfactometry. This chapter should direct potential reader to the methods appropriate for aroma active compounds analysis.