Essential oils and volatiles: sample preparation and analysis. A review.

Authors

  • P. Rubiolo,

    Corresponding author
    1. Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria, 9-10125 Torino, Italy
    • Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria, 9-10125 Torino, Italy
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  • B. Sgorbini,

    1. Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria, 9-10125 Torino, Italy
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  • E. Liberto,

    1. Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria, 9-10125 Torino, Italy
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  • C. Cordero,

    1. Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria, 9-10125 Torino, Italy
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  • C. Bicchi

    1. Dipartimento di Scienza e Tecnologia del Farmaco, Università degli Studi di Torino, Via Pietro Giuria, 9-10125 Torino, Italy
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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

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.

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