Author： Pillonel L. Bosset J.O. Tabacchi R.
Publisher： Academic Press
ISSN： 0023-6438
Source： Lebensmittel-Wissenschaft und -Technologie, Vol.35, Iss.1, 2002-02, pp. : 1-14
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Preconcentration and enrichment techniques for volatile compounds are reviewed. Only rapid and cheap methods, applicable to food analysis are considered. The methods are grouped into two sampling modes: (i) dynamic headspace or purge-and-trap (solid, liquid, cold or solvent trap and direct thermal desorption), and (ii) SPME (including SBSE, HSSE and SPDE). All these extraction methods can be coupled to either gas chromatographs or electronic noses. The description of these techniques is made in the sense of their historical development. Where comparative studies have been carried out, advantages and disadvantages of the methods have been cited. In the last part, two tables give a representative but not exhaustive list of the preconcentration methods used for the analysis of dairy products.
Related content
Access to resources
Recommend
By Jasson Vicky Rajkovic Andreja Baert Leen Debevere Johan Uyttendaele Mieke
Journal of Food Protection, Vol. 72, Iss. 9, 2009-09 ,pp. :
Methods for allergen analysis in food: a review
By Poms R. E. Klein C. L. Anklam E.
Food Additives and Contaminants, Vol. 21, Iss. 1, 2004-01 ,pp. :