Simplifying chromatographic analysis of the volatile fraction of foods

Simplification is an established trend in analytical chemistry. It can be implemented at different stages of analysis in order to develop faster methodologies that are more focused on clients’ information needs. In food analysis, simplification of the methodologies involved is important because of the complexity of matrixes and the compounds to be detected. In this review, we present options for direct analysis of different foodstuffs, focusing mainly on the volatile fraction used to determine the quality of the sample. For this purpose, we give systematic consideration to the interpretation of qualitative chromatographic data, the applicability of electronic noses and tongues and mass-spectrometry-based sensors. We also discuss the usefulness of solventless solid-phase microextraction. Finally, we consider the role of chemometrics in interpreting data.