The literature on application of SPME in food analysis is overwhelming. The reader is referred to the many application notes of Supelco, the producer of the SPME devices. A review by Wardencki et al.  describes several applications of SPME in food analysis. However, most applications use headspace SPME (e.g., the off-flavours geosmin and methylisoborneol in drinking water, the cork flavour caused by trichloroanisol in wine, off-flavours in rancid oils and fats, caffeine in decaffeinated coffee and the sunstruck flavour in beer) and direct immersion SPME of water samples. The application of the latter technique to complex liquid food samples can be difficult because of protein, sugar, etc., adsorption limiting the lifetime of the fibres. This could be solved by incorporating the fibre inside a hollow cellulose membrane but this technique requires much longer extraction times . SPME liquid desorption in combination with LC is another alternative, also applicable for the analysis of thermolabile pesticides. SPME-LC for the analysis of pesticides has been reviewed by Aulakh et al. . SPME-LC was applied by Blasco et al.  to determine post-harvest fungicides in fruits.
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