Progress in pretreatment and analysis of organic Acids: An update since 2010.

• Advanced pretreatment and detection methods of organic acids in food were critically reviewed. • Microextraction technology was one of the trends of organic acid pretreatment in the future. • Two-dimensional chromatography was accurate and sensitive with great potential. • Applications of novel nanomaterials, ionic liquid and supercritical fluid were highlighted. Organic acids, as an important component of food, have great influence on the flavor, texture, freshness of food. By lowering the pH of food to bacteriostatic acidity, organic acids are also used as additives and preservatives. Because organic acids are crucial to predict and evaluate food maturity, production and quality control, the rapid and sensitive determination methods of organic acids are necessary. This review aims to summarize and update the progress of the determination of organic acids in food samples. Pretreatment methods include simple steps (e.g., "dilute and shoot," protein precipitation, filtration, and centrifugation) and advanced microextraction methods (e.g., hollow fiber liquid phase microextraction, stir bar sorptive extraction and dispersive micro-solid phase extraction). Advances in novel materials (nanomaterial), solvents (ionic liquids and supercritical fluids) and hybrid methods are clearly displayed in detail. Continuous progress which has been made in electrochemical method, two-dimensional chromatography, high resolution mass is thoroughly illustrated. [ABSTRACT FROM AUTHOR]