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1、9ApplicationofSolid-PhaseMicroextractioninFoodandFragranceAnalysisLucieKudlejovaandSanjaRisticevicDepartmentofChemistry,UniversityofWaterloo,Waterloo,Ontario,Canada9.1IntroductionandMethodDevelopmentConsiderationsFoodanalysisiscrucialforfoodqualityandsafetycontr
2、ol.Studiesinfoodanalysis134arefocusedmainlyonthenutritionalvalueofthefinalproduct,foodfreshness,5,6supplementarymaterialsaddedortoxiccomponentsspontaneouslyoccurringin7,8theproductorduringthefoodprocessing,andtheeffectofprocessingorstorage911onfoodcomposition,
3、textureandmicrobiologicalquality.121314Photodegradation,thermaldegradationand/or(auto)oxidationofcompo-nentsmayoccurduringfoodprocessingorstorage.Pesticidecontaminationof15,16foodstuffsfromtheprimaryingredientsorcontaminationfromthepackaging17materialshavealsobe
4、enprovedanddiscussedinearlierstudies.Thefoodaromaprofile,consistingmostlyofvolatileandsemi-volatilecompo-nents,isanotherfactorthatplaysanimportantroleinconsumeracceptance.Itcanoftenrevealthefreshnessandprocessingorstoragehistoryoftheproductand,there-1821fore,is
5、asubjectofmanychemicalorsensorystudies.Recently,consumersarealsomoreandmoreconcernedwiththecharacterisationanddifferentiationofvariouscropsaccordingtotheiroriginorprocessingtechnology.Therefore,foodauthentica-tionandadulterationcontrolarebecomingissuestobeconsid
6、eredintermsofcon-2229sumerhealth,industrialconcerns,religioustraditionsandfood-relatedhabits.Foodisaverycomplexmatrix,andseveralproceduresaretypicallyusedinordertoprepareafoodsampleforthefinalgaschromatography(GC),liquidchro-matography(LC)orotheranalysis.Sampli
7、ngandsamplepreparationdependsonthetypeofmatrix.Inordertopreparearepresentativesample,solidmatricesneedtobehomogenisedandliquidorgaseoussamplesmustbeproperlystirredpriortotheisolationofthetargetanalytesfromtheexaminedmatrix.Fastisolationoftheanalytesfromfoodmatri
8、cesisparticularlyimportantinordertominimiseorpre-ventchangesinsampleassociatedwithenzymeactivity,lipidoxidation,microbialgrowthandphysicalchangesthatarelikelytooccuri
