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Abstract
This review paper critically examines the current state of research concerning the analysis and derivatization of aldehyde, aromatic hydrocarbons and carboxylic acids components in foods and drinks samples, with a specific focus on the application of Chromatographic techniques. These diverse components, as vital contributors to the sensory attributes of food, necessitate accurate and sensitive analytical methods for their identification and quantification, which is crucial for ensuring food safety and compliance with regulatory standards. In this paper, High-Performance Liquid Chromatography (HPLC) and Gas Chromatographic (GC) methods for the separation, identification, and quantification of aldehydes in complex food matrices were reviewed. In addition, the review explores derivatization strategies employed to enhance the detectability and stability of aldehydes during chromatographic analysis. Derivatization methods, when applied judiciously, improve separation efficiency and increase detection sensitivity, thereby ensuring a more accurate and reliable quantification of aldehyde aromatic hydrocarbons and carboxylic acids species in food samples. Furthermore, methodological aspects encompassing sample preparation, chromatographic separation, and derivatization techniques are discussed. Validation was carried out in term of limit of detections are highlighted as crucial elements in achieving accurate quantification of compounds content. The discussion presented by emphasizing the significance of the combined HPLC and GC chromatography methods, along with derivatization strategies, in advancing the analytical capabilities within the realm of food science.
Acknowledgments
We would like to express our sincere gratitude to all researchers, scientists, and experts whose contributions have enriched the field of chromatographic analysis in food science. Their innovative work and dedication have significantly advanced our understanding of analytical techniques and methodologies. We also extend our appreciation to funding agencies and institutions for their support, which has enabled the realization of this review paper. Additionally, we thank the reviewers for their insightful comments and suggestions, which have greatly improved the quality of this manuscript.
Recommendation
Based on the comprehensive review, we recommend integrating advanced chromatographic methods such as HPLC and GC with appropriate derivatization strategies to enhance analytical accuracy and sensitivity. Effective sample pretreatment techniques, including LLE, LLME, DLLME, UAE, MAE, SPE, and SPME, should be optimized for better analyte isolation. Continuous development of derivatization methods and adoption of environmentally friendly practices are essential. Rigorous validation of analytical methods, application to diverse food matrices, and ongoing training for analysts are crucial. Encouraging interdisciplinary collaboration and disseminating findings through scientific publications will further advance food analysis methodologies. Additinally the values of LOD and calibration range units was found it appropriate to do it according to the unit used by the authors, as we quoted from their works.
Disclosure statement
The authors declare no conflicts of interest in the preparation and publication of this review paper. This work was conducted with integrity and impartiality, solely aiming to contribute to the scientific community and promote knowledge dissemination in the field of food analysis. The authors have no financial or personal relationships that could bias or influence the content presented herein. Any mention of commercial products or services is solely for the purpose of providing context and does not imply endorsement or promotion.