03189naa a2200349 a 450000100080000000500110000800800410001902200140006002400360007410000160011024501350012626000090026149000410027050004880031152015540079965300140235365300150236765300110238265300200239365300220241365300310243570000140246670000130248070000170249370000130251070000160252370000160253970000150255570000150257070000190258577302350260410639552023-02-07       2023    bl uuuu     u00u1 u    #d  a0097-61567 a10.1021/bk-2022-1433.ch0062DOI1 aFARIÑA, L.  aSolid phase microextraction for the characterization of food aroma and particular sensory defects. (Chap.6)h[electronic resource]  c2023  a(ACS Symposium Series; Volume 1433).  aChapter book history: Publication Date (Web):December 28, 2022 -- Corresponding author: Dellacassa, E.; Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay; email:edellac@fq.edu.uy -- Publisher: American Chemical Society -- Volume editors: Balakrishnan P., Gopi S., ADSO Naturals India, Bangalore, Balakrishnan P., Gopi S., Curesupport Netherlands, Deventer. --  aABSTRACT.- Solid Phase Microextraction or SPME was created to facilitate faster sample preparation, both in the laboratory and wherever the sampling site is located. Solid phase microextraction (SPME) was developed by Pawliszyn's group in 1990 as a solvent-free technique on the basis of adsorption-absorption theory. SPME is based on the principle that analytes are distributed between the sample matrix and the fiber coating. The fiber is built of fused silica and covered with a sorbent (polymeric materials identical to those used as stationary phase in gas chromatography columns). The transport of the analytes from the sample matrix to the fiber begins when the fiber comes into contact with the sample. The analytes are then desorbed by temperature or with an organic solvent. The extraction is complete and satisfactory when the analyte has reached an equilibrium concentration of distribution between the sample and the fiber. Even being experimentally a non-exhaustive extractive technique (it is an equilibrium), SPME has been rapidly adopted as a simple, miniaturized, and green technique, which combines sampling, extraction, concentration, cleanup and sample introduction in a single step. These characteristics transformed SPME in one of the most used techniques for different applications related to analytical chemistry. In this chapter, we will present different number of examples by which SPME focuses in the characterization of both food aroma and frequent odor defects.. © 2023 American Chemical Society. All rights reserved.  aBeverages  aExtraction  aFibers  aFood processing  aOrganic compounds  aVolatile organic compounds1 aBOIDO, E.1 aARES, G.1 aGONZALEZ, N.1 aLADO, J.1 aCURBELO, R.1 aALMEIDA, L.1 aMEDINA, K.1 aCARRAU, F.1 aDELLACASSA, E,  tIn: ACS Symposium Series, 2023, Volume 1433, Pages 299 - 325. Flavors and Fragrances in Food Processing: Preparation and Characterization Methods. Balakrishnan P., Gopi S. (editors). doi: https://doi.org/10.1021/bk-2022-1433.ch006