Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of the Brazilian Chemical Society (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532011000400002 |
Resumo: | Comprehensive two-dimensional gas chromatography (GC×GC) is a relatively new analytical technique, which has been widely used for the analysis of a variety of complex samples. GC×GC offers increased peak capacity, higher sensitivity, and improved resolution when compared to conventional one-dimensional gas chromatography (1D-GC). In addition, it generates structured two-dimensional chromatograms, which aids in the identification of compound classes. The enhanced separation provided by GC×GC has been a distinctive benefit when it is compared to other available analytical techniques that deal with the analysis of food and beverages, irrespective of the goal of the analysis, i.e. aroma group-type separation and fingerprinting, target-volatile compound analysis or identification of unknowns. When trace amounts of aroma active compounds are present, GC×GC may also be used as a very powerful tool for their analysis due to its higher sensitivity. As volatile fractions may determine the acceptance or rejection of many foods and beverages by the consumer, the characterization of these products may be done having volatile composition as a basis. Applications of GC×GC for the analysis of volatiles of foods and beverages were revised since the emergence of this technique until 2010. Some topics related to principles of GC×GC were also discussed. |
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Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beveragescomprehensive two-dimensional gas chromatographyGC×GCflavour analysisaroma analysisComprehensive two-dimensional gas chromatography (GC×GC) is a relatively new analytical technique, which has been widely used for the analysis of a variety of complex samples. GC×GC offers increased peak capacity, higher sensitivity, and improved resolution when compared to conventional one-dimensional gas chromatography (1D-GC). In addition, it generates structured two-dimensional chromatograms, which aids in the identification of compound classes. The enhanced separation provided by GC×GC has been a distinctive benefit when it is compared to other available analytical techniques that deal with the analysis of food and beverages, irrespective of the goal of the analysis, i.e. aroma group-type separation and fingerprinting, target-volatile compound analysis or identification of unknowns. When trace amounts of aroma active compounds are present, GC×GC may also be used as a very powerful tool for their analysis due to its higher sensitivity. As volatile fractions may determine the acceptance or rejection of many foods and beverages by the consumer, the characterization of these products may be done having volatile composition as a basis. Applications of GC×GC for the analysis of volatiles of foods and beverages were revised since the emergence of this technique until 2010. Some topics related to principles of GC×GC were also discussed.Sociedade Brasileira de Química2011-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532011000400002Journal of the Brazilian Chemical Society v.22 n.4 2011reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0103-50532011000400002info:eu-repo/semantics/openAccessWelke,Juliane ElisaZini,Cláudia Alcarazeng2011-04-14T00:00:00Zoai:scielo:S0103-50532011000400002Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2011-04-14T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages |
title |
Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages |
spellingShingle |
Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages Welke,Juliane Elisa comprehensive two-dimensional gas chromatography GC×GC flavour analysis aroma analysis |
title_short |
Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages |
title_full |
Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages |
title_fullStr |
Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages |
title_full_unstemmed |
Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages |
title_sort |
Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages |
author |
Welke,Juliane Elisa |
author_facet |
Welke,Juliane Elisa Zini,Cláudia Alcaraz |
author_role |
author |
author2 |
Zini,Cláudia Alcaraz |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Welke,Juliane Elisa Zini,Cláudia Alcaraz |
dc.subject.por.fl_str_mv |
comprehensive two-dimensional gas chromatography GC×GC flavour analysis aroma analysis |
topic |
comprehensive two-dimensional gas chromatography GC×GC flavour analysis aroma analysis |
description |
Comprehensive two-dimensional gas chromatography (GC×GC) is a relatively new analytical technique, which has been widely used for the analysis of a variety of complex samples. GC×GC offers increased peak capacity, higher sensitivity, and improved resolution when compared to conventional one-dimensional gas chromatography (1D-GC). In addition, it generates structured two-dimensional chromatograms, which aids in the identification of compound classes. The enhanced separation provided by GC×GC has been a distinctive benefit when it is compared to other available analytical techniques that deal with the analysis of food and beverages, irrespective of the goal of the analysis, i.e. aroma group-type separation and fingerprinting, target-volatile compound analysis or identification of unknowns. When trace amounts of aroma active compounds are present, GC×GC may also be used as a very powerful tool for their analysis due to its higher sensitivity. As volatile fractions may determine the acceptance or rejection of many foods and beverages by the consumer, the characterization of these products may be done having volatile composition as a basis. Applications of GC×GC for the analysis of volatiles of foods and beverages were revised since the emergence of this technique until 2010. Some topics related to principles of GC×GC were also discussed. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532011000400002 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532011000400002 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0103-50532011000400002 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Journal of the Brazilian Chemical Society v.22 n.4 2011 reponame:Journal of the Brazilian Chemical Society (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Journal of the Brazilian Chemical Society (Online) |
collection |
Journal of the Brazilian Chemical Society (Online) |
repository.name.fl_str_mv |
Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
||office@jbcs.sbq.org.br |
_version_ |
1750318171951202304 |