# Analysis of Volatiles in Food Products
## 2 Isolation and Concentration as a First Step to the Analysis of Volatile Components
### The SBSE Extraction  
SBSE is supposed to be the second most mentioned technique of extraction in volatiles analysis. Same as SPME, SBSE is a green extraction technique that does not require the usage of organic solvent, but only a small amount of samples. It could be useful in the  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Fond Sample**} & \multicolumn{4}{c}{**Equilibrium**} & \multicolumn{2}{c}{**Extention**} & \multicolumn{2}{c}{**Identification**} & \multicolumn{1}{c}{**References**} \\ \cline{2-9}  & & **Sample Amount** & **Agulation** & **Time [min]** & **Temperature [°C]** & **Time [min]** & **Temperature [°C]** & & \\  & [m/s] & [m/s] & [m/s] & [m/s] & [m/s] & [m/s] & [m/s] & [m/s] & [m/s] \\ \hline \multirow{2}{*}{Conference} & Archista and Edwards & 0.16 \(\pm\) & \(\pm\) & 10 & 40 & 20 & - & 20 & - & 20 \\  & Archista and Edwards & 15.5 \(\pm\) & \(\pm\) & 40 & 50 & 20 & - & - & - & - \\  & Archista & 50.0 \(\pm\) & \(\pm\) & 1 & 25 & 15 & 25 & 25 & 25 & 25 \\ \hline \multirow{2}{*}{Alcoholic beverages} & white wines & 20.0 \(\pm\) & \(\pm\) & - & - & 15 & 50 & - & - \\  & beer & 100.0 \(\pm\) & \(\pm\) & 5 & 40 & 40 & 40 & 25 & 25 \\  & Begin & 100.0 \(\pm\) & \(\pm\) & 5 & 40 & 40 & 40 & 25 & 25 \\ \hline \multirow{2}{*}{Brew products} & honey/house & 0.2 \(\pm\) & \(\pm\) & 2 & - & 30 & - & - & - \\  & brones/houses & 20.9 \(\pm\) & \(\pm\) & 50 & 40 & 15 & 50 & 25 & 25 \\  & brones/houses & 20.9 \(\pm\) & \(\pm\) & 50 & 40 & 15 & 50 & 25 & 25 \\ \hline \multirow{6}{*}{Nuts} & banhouses & 1.5 \(\pm\) (g/s/evaluation of aroma components of varied foodstuffs. SBSE has a more effective extraction capacity in comparison to the SPME method. The volume of coating used for SBSE is from 50 to 250 times higher than in SPME [84]. The magnetic bar of SBSE is mainly coated by PDMS fiber, whereas SBSE is dedicated to extracting semi- and volatile compounds in aqueous foods' matrices. Thus, the stir bar is inserted into the medium directly, rotated and then molecules are captured by bars, and then desorbed by gas or liquid phase [8]. The other option developed by [PERSON] et al. [85] is that the volatile compounds are adsorbed onto the PDMS stirring bar in the headspace of the sample for some time (headspace sorptive extraction--HSSE). The main advantage of using a coating bar in both extractions is the possibility to extract low polarity molecules. SBSE has a very low limit of detection (LoD) and this was the reason why it was applied to describe, for example, wine off-flavors [86]. The SBSE technique is also coupled with GC equipment, however, SBSE is a not-automated technique, due to that it is not common like extraction by SPME fiber. [PERSON] et al. [86] showed high reproducibility and repeatability, and a good correlation of SBSE in contrast to SPME and liquid-liquid extraction (LLE), in the wines' off-flavors profiling. With SBSE, [PERSON] et al. [86] successfully extracted and quantified eight domain volatiles, which is likewise highly responsible for the unpleasant aroma of wines for instance geosmin with characteristic muddy and musty odor. SBSE and HSSE were also exploited to develop the aroma composition of beer samples by [PERSON] et al. [76]. The SBSE was successfully validated to determine the volatiles profile of Sherry brandy [87], to established Spanish brandy authenticity. Moreover, this technique of extraction allowed researchers to determine safral as a main volatile compound in cured ham with safron addition [22]. Moreover, [PERSON] et al. [75] optimized the method of SBSE to extract bacterial metabolites and established the 90% recovery of volatiles. Expect alcoholic beverages and meat, SBSE was similar to [PERSON] et al. [88], evaluate to the determination of volatile components of vinegar samples with low detection limits. In another study, validation of SBSE with GC-MS allowed determining limonene as a major aroma compound in squeezed orange juices as well as commercial samples [89].