Solid-phase microextraction in food analysis: With particular reference to wine
Australian Institute of Food Science and Technology Incorporated
Faculty of Computing, Health and Science
School of Natural Sciences
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.