Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages

Detalhes bibliográficos
Autor(a) principal: Welke,Juliane Elisa
Data de Publicação: 2011
Outros Autores: Zini,Cláudia Alcaraz
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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spelling 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
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532011000400002
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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
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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)
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instname_str Sociedade Brasileira de Química (SBQ)
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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)
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