ABSTRACT
This chapter provides an overview of the different methodologies to extract, isolate, and purify volatile compounds from food matrices. Volatile compound fractions in food matrices are associated with the aromas and flavors that are constructed during the preparation, cooking, and consumption of the food. The food flavor is composed of volatile organic compounds, as well as their derivatives, and other nonvolatile compounds. Liquid–solid extractions (LSE) were used to concentrate semi-volatile compounds from liquids into a solid. Different modifications to the LSE of volatile organic compounds have developed several extraction techniques; for example, solid-phase extraction, solid-phase microextraction, and stir bar sorptive extraction. Solid-phase extraction was a technique developed in the mid-1970s and was introduced in the market in the 1980s. Dynamic headspace extraction may be used for liquid as well as for solid samples. Solid-phase microextraction is a microscale approach to solid-phase extraction for the extraction and preconcentration of analytes.
