[Revision of methods for analysis of volatile fractions in food]

The volatile part of both, food and drinks, had been object of important researching, because of the "aroma" is considered as a principal characteristic of food, which in many times, is the cause of acceptance or refusing by consumers. Therefore, it sets up an interesting sign for appraisal in quality of the nutritious products. This part of food is formed by a big number of volatile substances very different among them and in concentrations; and this is the fact which makes that investigation of aromatic composition of food becomes complicated. There are many analyzing methods developed on this way. All of them will have to take account of this great diversity in quality as well as in quantity. In this study, we try to realize a bibliographic review about the techniques most used until our days, in extraction and concentration of the essential parts of the aroma of food, pointing out, in each of them, their basis, advantages and objections, as well as their applicability to the analysis of the aroma of food.