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Sample Preparation Analytical Techniques for Food


  1. Michael Rothaupt

Published Online: 15 SEP 2006

DOI: 10.1002/9780470027318.a1025

Encyclopedia of Analytical Chemistry

Encyclopedia of Analytical Chemistry

How to Cite

Rothaupt, M. 2006. Sample Preparation Analytical Techniques for Food. Encyclopedia of Analytical Chemistry. .

Author Information

  1. Givaudan Roure Research Ltd, Dübendorf, Switzerland

Publication History

  1. Published Online: 15 SEP 2006


Sample preparation is one of the important steps in flavor and food analysis. Thermal extraction (TE) of volatile substances simplifies sample preparation by separating volatile compounds from nonvolatile ones. A temperature vaporizing program allows additional prefractionation of the analytes. Solvent venting (SV) supports chromatography by removing a large amount of the solvent. SV also helps eliminate interfering and problematic ingredients from the sample. Sample preparation by supercritical fluid extraction (SFE) is compared to TE, with specific advantages and disadvantages being discussed.