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This article is part of the Special Issue of Flavour and Fragrance Journal entitled ‘Aromatic Plants, Spices and Volatiles in Food and Beverages’, edited by Ana Cristina Figueiredo and M. Graça Miguel
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Review
Essential oils and volatiles: sample preparation and analysis. A review.†
Article first published online: 19 AUG 2010
DOI: 10.1002/ffj.1984
Copyright © 2010 John Wiley & Sons, Ltd.
Additional Information
How to Cite
Rubiolo, P., Sgorbini, B., Liberto, E., Cordero, C. and Bicchi, C. (2010), Essential oils and volatiles: sample preparation and analysis. A review. Flavour Fragr. J., 25: 282–290. doi: 10.1002/ffj.1984
- †
Publication History
- Issue published online: 15 SEP 2010
- Article first published online: 19 AUG 2010
- Manuscript Accepted: 24 JAN 2010
- Manuscript Revised: 23 DEC 2009
- Manuscript Received: 6 NOV 2009
- Abstract
- Article
- References
- Cited By
Keywords:
- essential oils;
- volatile fraction;
- sample preparation;
- qualitative analysis;
- quantitative analysis
Abstract
This article is a short overview of the state of the art in essential oil analysis. Several aspects of the analysis of essential oils and volatile fraction of vegetable matrices are here critically discussed. The following topics are dealt with: steam distillation, hydrodistillation and headspace sampling for sample preparation, and fast-GC, fast-GC–qMS analysis, enantioselective GC, multidimensional GC techniques and GC–isotopic ratio mass spectrometry (GC–IRMS) for analysis and quantitation.