Classical and Modern Methods for the Determination of Halogenated Aroma Compounds in Foods: An Overview

摘要

This paper provides a review of methods for the analysis of halogenated volatiles in foods. The analytical procedure is composed of three main steps-extraction from the sample matrix, separation using gas chromatography (GC), and identification. Specific methods reported in the literature for the analysis of halogens are compared and discussed. The advantages and disadvantages of each method are also included.