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Advanced Gas Chromatography in Food Analysis最新文献

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Chapter 1. Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction 第1章。顶空取样:一种不断进化的“常青树”方法，通过食品的挥发分来表征食品风味
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00001
E. Liberto, C. Bicchi, C. Cagliero, C. Cordero, P. Rubiolo, B. Sgorbini
{"title":"Chapter 1. Headspace Sampling: An “Evergreen” Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction","authors":"E. Liberto, C. Bicchi, C. Cagliero, C. Cordero, P. Rubiolo, B. Sgorbini","doi":"10.1039/9781788015752-00001","DOIUrl":"https://doi.org/10.1039/9781788015752-00001","url":null,"abstract":"This chapter is a survey on a sampling technique grown in parallel to gas chromatography since its early years, and which nowadays enjoys a remarkable renewal of interest thanks to the new strategies of analysis introduced with the “omics” sciences and adopted in food (aroma) analysis, and the continuous evolution of technology (mainly multidimensional separation techniques and mass spectrometry) and data elaboration. After the introductory sections concerning headspace definitions and history, the chapter describes the approaches to static headspace (S-HS) and dynamic headspace (D-HS), and to high-concentration capacity sampling techniques. The latter are techniques bridging the two approaches S-HS to D-HS, where the analytes are accumulated from a vapor or liquid phase on a stationary phase by sorption or adsorption. The following sections deal with quantitation with headspace sampling in both static and dynamic modes illustrating the approaches that can be adopted as a function of the physical status (liquid or solid) of the investigated matrix. The last section describes the use of headspace with non-separative methods, i.e., directly combined to mass spectrometry and chemometric elaboration without a preliminary chromatographic separation.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129142420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
Chapter 3. Conventional Gas Chromatography: Basic Principles and Instrumental Aspects 第三章。传统气相色谱:基本原理和仪器方面
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00083
C. Poole
{"title":"Chapter 3. Conventional Gas Chromatography: Basic Principles and Instrumental Aspects","authors":"C. Poole","doi":"10.1039/9781788015752-00083","DOIUrl":"https://doi.org/10.1039/9781788015752-00083","url":null,"abstract":"In this chapter, the basic principles of retention, efficiency and resolution in gas chromatography with open-tubular columns are outlined. Column technology with a focus on stationary-phase chemistry for wall-coated open-tubular columns, and in particular stationary-phase characterization, is described. Common methods of sample introduction using hot vaporizing, cold on-column and programmed temperature vaporizer injectors are described, as well as options for detection using ionization-based, bulk property and optical detectors.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123852936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Chapter 8. Multidimensional LC-GC 第八章。多维LC-GC
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00283
M. Biedermann, K. Grob
{"title":"Chapter 8. Multidimensional LC-GC","authors":"M. Biedermann, K. Grob","doi":"10.1039/9781788015752-00283","DOIUrl":"https://doi.org/10.1039/9781788015752-00283","url":null,"abstract":"Using liquid chromatography (LC; often high-resolution liquid chromatography, HPLC) for sample clean-up and pre-separation seems an obvious way to improve analyses through greatly enhanced selectivity, lower detection limits, automation, reduced solvent consumption and improved quantitative results. The basic technology was developed between 1980 and 2000, but has been more widely applied in a routine manner only since about 2010, triggered by mineral oil analysis in food. Pre-separation liquid chromatography and the use of detectors for accurately determining the relevant fraction are well-established technologies, fast and more efficient than alternative methods. It was the transfer of large volumes of liquid to gas chromatography (GC), usually based on solvent effects and the retention gap technique, that challenged analysts. Particularly in the 1990s, numerous ideas, techniques and methods have been described, highlighting the potential, but so far little has become routine. This review deals with mainstream online LC-GC, but also with ideas considered interesting and perhaps worthwhile to follow up in further developments.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127564914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Chapter 5. High-speed Gas Chromatography: Basic Theory, General Principles, Practical Aspects and Food Analysis 第五章。高速气相色谱:基本理论、一般原理、实际应用与食品分析
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00169
Peter Q. Tranchida, L. Mondello
{"title":"Chapter 5. High-speed Gas Chromatography: Basic Theory, General Principles, Practical Aspects and Food Analysis","authors":"Peter Q. Tranchida, L. Mondello","doi":"10.1039/9781788015752-00169","DOIUrl":"https://doi.org/10.1039/9781788015752-00169","url":null,"abstract":"High-speed gas chromatography (GC) is the focus of the present chapter, involving four of the most common routes to shorten GC analysis times: micro-bore columns, low-pressure outlet conditions, resistive heating and short capillary columns. The description of each methodology will by accompanied by basic principles and theory, along with practical issues. The use of four types of mass spectrometry (single- and triple-quadrupole, low- and high-resolution time-of-flight), along with other less-powerful forms of detection, are reported in the food analysis section. Finally, the strong and weak points of each high-speed GC approach are highlighted.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115079659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Chapter 2. Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples 第二章。食品样品中半挥发性和非挥发性化合物气相色谱分析的样品制备
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00038
M. L. Sanz, L. Ramos
{"title":"Chapter 2. Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples","authors":"M. L. Sanz, L. Ramos","doi":"10.1039/9781788015752-00038","DOIUrl":"https://doi.org/10.1039/9781788015752-00038","url":null,"abstract":"This chapter reviews sample preparation techniques in use for the analysis of relevant semi-volatile and non-volatile components in liquid and solid foodstuffs. Comparison among techniques evolves from the most conventional and widely accepted ones, to recently introduced approaches which are receiving an increasing attention or are already fully incorporated to this active research field.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114192129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Chapter 7. Comprehensive Two-dimensional Gas Chromatography 第七章。综合二维气相色谱法
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00237
Peter Q. Tranchida, L. Mondello
{"title":"Chapter 7. Comprehensive Two-dimensional Gas Chromatography","authors":"Peter Q. Tranchida, L. Mondello","doi":"10.1039/9781788015752-00237","DOIUrl":"https://doi.org/10.1039/9781788015752-00237","url":null,"abstract":"This chapter contains information related to the use of comprehensive two-dimensional gas chromatography (GC×GC) for the analysis of compounds contained in food products. General principles, basic theory and practical issues, along with instrumental features, are reported. In particular, and apart from other forms of detection, the use of various forms of mass spectrometry (MS) is described in detail. A series of GC×GC food-related applications (untargeted, targeted and fingerprinting), using both MS and non-MS detectors, are critically discussed.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124355110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Chapter 10. Chemometrics: Basic Principles and Applications 第十章。化学计量学:基本原理与应用
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00403
M. Casale, C. Malegori, P. Oliveri, E. Liberto, P. Rubiolo, C. Bicchi, C. Cordero
{"title":"Chapter 10. Chemometrics: Basic Principles and Applications","authors":"M. Casale, C. Malegori, P. Oliveri, E. Liberto, P. Rubiolo, C. Bicchi, C. Cordero","doi":"10.1039/9781788015752-00403","DOIUrl":"https://doi.org/10.1039/9781788015752-00403","url":null,"abstract":"This chapter will be devoted to chemometrics in the multivariate design of the experiments and in data treatment in gas chromatography. Basic principles will be given on the most commonly used approaches, along with applications in the field of one-dimensional and multidimensional gas chromatography. This chapter shows how suitable multivariate statistical methods can be of great support in specific food applications such as confirmation of authenticity, geographical origin, quality, evaluation of technological processes, and so on, exploiting its potential also in the omics field, such as “foodomics”.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123147804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Chapter 9. Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis 第9章。气相色谱-嗅觉法:原理、实际方面和在食品分析中的应用
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00337
M. Steinhaus
{"title":"Chapter 9. Gas Chromatography–Olfactometry: Principles, Practical Aspects and Applications in Food Analysis","authors":"M. Steinhaus","doi":"10.1039/9781788015752-00337","DOIUrl":"https://doi.org/10.1039/9781788015752-00337","url":null,"abstract":"Today, sensory aspects are the major driver for consumers’ food selection. Among the sensory-active compounds in food, odorants play a major role. The olfactory profile of a food is basically determined by a comparably small number of key odorants, typically in the range of 10–20. Toward the identification of these key food odorants, gas chromatography–olfactometry (GC-O) is a key technique. With little effort, GC-O allows the screening of the volatiles isolated from a food for odor-active compounds and to distinguish them from the majority of odorless volatiles. Gas chromatography–olfactometry is based on using the human nose as a GC detector in parallel to a second detector such as a flame ionization detector or a mass spectrometer. Special care must be taken with sample preparation to avoid compound degradation and the formation of odor-active artifacts. On the basis of the GC-O results, the key odorants in a food can be determined after exact quantitation of potent odorants and calculation of odor activity values followed by sensory evaluation of odor reconstitution models. In food research, GC-O can be applied, for example, to discover novel odorants, to elucidate the molecular basis of varietal aroma differences and off-flavors and to optimize food processing, as well as to approximate odor thresholds, particularly in structure/odor relation studies.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114840127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
Chapter 4. Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis 第四章。传统气相色谱:质谱联用及其在食品分析中的应用
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00131
H. Janssen, A. Cicourel, Peter Q. Tranchida
{"title":"Chapter 4. Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis","authors":"H. Janssen, A. Cicourel, Peter Q. Tranchida","doi":"10.1039/9781788015752-00131","DOIUrl":"https://doi.org/10.1039/9781788015752-00131","url":null,"abstract":"This chapter describes gas chromatography-mass spectrometry (GC-MS) principles and instrumentation, in particular related to the ionization mode (both hard and softer ionization approaches are discussed) and to the most popular types of mass analyzers. Attention is also devoted to other less-common but powerful MS devices. Several GC-MS food investigations are described, covering different types of instrumentation, and topics within the context of food analysis.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133699147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Chapter 6. Heart-cutting Two-dimensional Gas Chromatography 第六章。切割心脏的二维气相色谱
Advanced Gas Chromatography in Food Analysis Pub Date : 2019-10-16 DOI: 10.1039/9781788015752-00201
H. Schmarr
{"title":"Chapter 6. Heart-cutting Two-dimensional Gas Chromatography","authors":"H. Schmarr","doi":"10.1039/9781788015752-00201","DOIUrl":"https://doi.org/10.1039/9781788015752-00201","url":null,"abstract":"Multidimensional gas chromatography (MDGC) offers superior separation efficiency when compared with one-dimensional GC. The selective transfer of target analytes onto a second and independent separation column is best achieved with heart-cutting two-dimensional GC, herein defined as “MDGC”. Particularly in food analysis with often complex matrices, MDGC can drastically reduce the risk of co-elutions that can otherwise interfere with detection of the analytes of interest. The present chapter summarizes current technical implementations for column flow switching, presents optimization concepts, describes recent trends, reports on important applications particularly in the fields of flavor analysis and authenticity control, and concludes with a future perspective on chip-based MDGC.","PeriodicalId":360180,"journal":{"name":"Advanced Gas Chromatography in Food Analysis","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134519690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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