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Sample preparation for food flavors analysis

cris.virtual.author-orcid0000-0002-6568-8155
cris.virtual.author-orcid0000-0003-4234-7881
cris.virtualsource.author-orcid1ddb8111-48d2-4a19-a7fb-97562fc1691c
cris.virtualsource.author-orcid4ee23ba3-eef2-455b-bf2c-1c2dcfc4df21
dc.abstract.enThe 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorJeleń, Henryk
dc.contributor.authorMajcher, Małgorzata Anna
dc.contributor.editorSoylak, Mustafa
dc.contributor.editorBoyaci, Ezel
dc.contributor.editorBojko, Barbara
dc.contributor.editorJamróz, Ewelina
dc.date.accessioned2025-09-10T11:43:37Z
dc.date.available2025-09-10T11:43:37Z
dc.date.issued2025
dc.description.additionalThis is an update of H.H. Jeleń, M. Majcher, M. Dziadas, Sample Preparation for Food Flavor Analysis (Flavors/Off-Flavors), Editor(s): Janusz Pawliszyn, Comprehensive Sampling and Sample Preparation, Academic Press, 2012, Pages 119–145, ISBN 9780123813749, https://doi.org/10.1016/B978-0-12-381373-2.00130-7
dc.description.bibliographyil., bibliogr.
dc.description.editionSecond Edition
dc.description.points50
dc.identifier.doi10.1016/B978-0-443-15978-7.00112-0
dc.identifier.isbn978-0-443-15979-4
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4720
dc.languageen
dc.publisher.ministerialAcademic Press
dc.relation.bookComprehensive Sampling and Sample Preparation, vol. 4, Extraction Techniques and Applications: Biological/Medical/Environmental/Forensics: Extraction Techniques and Applications: Food and Beverage
dc.relation.pages318-341
dc.sciencecloudsend
dc.subject.enAEDA
dc.subject.enAroma compounds
dc.subject.enFood flavors
dc.subject.enGas chromatography – olfactometry
dc.subject.enHeadspace
dc.subject.enOff-flavors
dc.subject.enSDE
dc.subject.enSorbent-based methods
dc.subject.enSPME
dc.subject.enTaints
dc.titleSample preparation for food flavors analysis
dc.typeMonographChapter
dspace.entity.typePublication