Published:Journal of Chromatographic Science,
ISSN 0021-9665 Volume
44, Number 7, August 2006, pp.399-415
Solid-Phase Microextraction in the Analysis of
Food Taints and Off-Flavors
Henryk H. Jelenī
Department of Food Science and Nutrition, The August Cieszkowski
Agricultural University of Poznanī, Poland
Selected food taints and off flavors, for which
solid phase microextraction (SPME) has been used as a method for
volatiles isolation, are the subject of review. Compounds responsible
for musty and earthy odor off-flavors and taints in foods are
discussed. This group contains haloanisoles, geosmin, and methylisoborneol.
Chlorophenols are discussed as precursors of chloroanisoles and
compounds impairing the flavor of food. Also described are volatile
phenolic compounds responsible for medicinal off flavors, mainly
ethyl phenols and vinyl phenols. Sulfur compounds that contribute
to off-flavor are also discussed. Finally, a group of volatile
compounds being the products of lipid oxidation are summarized.
A short review of the formation, occurrence, and information on
odor properties of all of these groups of compounds is given.
Examples of SPME use for the analysis of compounds belonging to
all described groups are shown. Elaboration of method parameters,
fiber selection, experimental conditions, and quantitation of
compounds are subjects of interest. Also, applications of SPME
as a method for introduction of volatiles in mechanical olfaction
technologies are shortly outlined.
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