Title

Solid-phase microextraction in food analysis: With particular reference to wine

Document Type

Journal Article

Publisher

Australian Institute of Food Science and Technology Incorporated

Faculty

Computing, Health and Science

School

Natural Sciences

RAS ID

439

Comments

Originally published as: Boyce, M. C., & Spickett, E. E. (2002). Solid-phase microextraction in food analysis: with particular reference to wine. Food Australia, 54(8), 350-356. Original article available here

Abstract

Solid-phase microextraction (SPME), a solvent-less, rapid and inexpensive extraction method, is finding increasing applications in food analysis. This single-step method minimises sample preparation and errors yet has efficiency, sensitivity and reproducibility comparable to other methods. It can readily be coupled to a gas chromatograph (GC) or a high performance liquid chromatograph. Use of SPME-GC in the analysis of wine is examined. Volatile flavours and aromas can be readily detected and quantified as well off-flavours and contaminants. Varietal and geographical effects have also been identified. The method · also suited for authentication of food ingredients.

 
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