Analysis of volatile compounds and their contribution to flavor in cereals

Recent developments in methods for isolation and measurement of volatiles from cereals are reviewed. The main types of isolation methods, namely, direct extraction, distillation, and headspace, have recently been complemented by solid phase microextraction. Direct solvent extraction provides efficient recovery of compounds with a broad range of polarities and volatilities, whereas headspace techniques provide relatively clean extracts. Supercritical fluid and solid phase microextractions have not yet been fully evaluated for cereals. GC and GC/MS remain the dominant techniques for measurement of the extracted compounds, although new electronic noses show promise. Relating these results to human perception requires careful control to ensure valid comparisons and, in this respect, aroma extract dilution analysis is a useful procedure.