Analysis of Volatiles in Food Products

The evaluation of volatiles in food is an important aspect production. It gives knowledge about the quality foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, furans are main chemical groups that involved aroma formation. They products processing: thermal treatment, fermentation, storage, etc. Food a mixture varied molecules. Because this, analysis composition can be challenging. four steps distinguished matrix as follows: (1) isolation concentration; (2) separation; (3) identification; (4) sensory characterization. most commonly used techniques separate fraction from non-volatiles solid-phase micro-(SPME) stir bar sorptive extractions (SBSE). However, study active components by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) used. mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) support mass spectrometry (MS, MS/MS, ToF–MS) for compound identification. Besides omics techniques, promising part could using electronic nose. Therefore, assumptions volatolomics here described.