Sample Preparation Analytical Techniques for Food
Published Online: 15 SEP 2006
Copyright © 2000 John Wiley & Sons, Ltd. All rights reserved.
Encyclopedia of Analytical Chemistry
How to Cite
Rothaupt, M. 2006. Sample Preparation Analytical Techniques for Food. Encyclopedia of Analytical Chemistry. .
- 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.