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
Faculty of Computing, Health and Science
School
School of Natural Sciences
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.
Comments
Boyce, M. C., & Spickett, E. E. (2002). Solid-phase microextraction in food analysis: with particular reference to wine. Food Australia, 54(8), 350-356. Available here