Advances in extraction and analytical techniques for food aroma compounds: A critical review of methods, challenges,...

The flavor, taste, and overall sensory perception of food are shaped by the presence of aroma compounds. Aroma compounds play a central role in defining food quality and consumer acceptance. Aroma compounds may occur naturally or be chemically synthesized. The unique characteristics of the flavor of food products result both from interactions between the aroma compounds and the food matrix, and from interactions between these compounds and the human olfactory system. The overall aroma of food is often determined by key odorants, which can be present even at trace levels. A variety of extraction techniques are available for recovering aroma compounds from food prior to their identification and quantification. The choice of method depends on factors such as the volatility and polarity of the compounds, as well as the composition of the food matrix. Selecting an appropriate extraction method remains challenging for these compounds that are volatile, mainly hydrophobic, at trace levels, and sensitive to oxidation. This review critically discusses the main categories of extraction and analytical techniques used for food aroma analysis, including conventional solvent-based methods, headspace-based approaches, sorptive extraction techniques, high-vacuum distillation, supercritical fluid extraction, and emerging green extraction strategies. Particular attention is given to the practical relevance of these methods according to matrix complexity, compound volatility, selectivity, sensitivity, and preservation of thermolabile odorants. The review also covers GC-based analytical platforms, including GC-MS, GC-O-MS, GC×GC-MS, high-resolution mass spectrometry, and sensory-directed approaches used for the identification, quantification, and interpretation of aroma-active compounds in foods. This review provides a comparative framework and a matrix-based method selection guide for food aroma analysis, considering analyte properties, matrix composition, concentration range, and throughput requirements. It also critically discusses recent greener extraction approaches and their practical relevance for more sustainable aroma analysis.