Application of Solid-Phase Microextraction in Food and Fragrance Analysis推荐.pdfVIP

9 Application of Solid-Phase Microextraction in Food and Fragrance Analysis Lucie Kudlejova and Sanja Risticevic Department of Chemistry, University of Waterloo, Waterloo, Ontario, Canada 9.1 Introduction and Method Development Considerations Food analysis is crucial for food quality and safety control. Studies in food analysis are focused mainly on the nutritional value of the final product,13 food freshness,4 supplementary materials added5,6 or toxic components spontaneously occurring in the product or during the food processing,7,8 and the effect of processing or storage on food composition, texture and microbiological quality.911 Photodegradation,12 thermal degradation13 and/or (auto)oxidation14 of compo- nents may occur during food processing or storage. Pesticide contamination of foodstuffs from the primary ingredients15,16 or contamination from the packaging materials17 have also been proved and discussed in earlier studies. The food aroma profile, consisting mostly of volatile and semi-volatile compo- nents, is another factor that plays an important role in consumer acceptance. It can often reveal the freshness and processing or storage history of the product and, there- fore, is a subject of many chemical or sensory studies.1821 Recently, consumers are also more and more concerned with the characterisation and differentiation of various crops according to their origin or processing technology. Therefore, food authentica- tion and adulteration control are becoming issues to be considered in terms of con- sumer health, industrial concerns, religious traditions and food-related habits.2229 Food is a very complex matrix, and several procedures are typically used in order to prepare a food sample for the final gas chromatography (GC), liquid chro- matography (LC) or other analysis. Sampling an