مؤتمر
High-Concentration Capacity Headspace Extraction Coupled with Comprehensive Multidimensional Gas Chromatography for Enhanced Chromatographic Fingerprint of Food
| العنوان: | High-Concentration Capacity Headspace Extraction Coupled with Comprehensive Multidimensional Gas Chromatography for Enhanced Chromatographic Fingerprint of Food |
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| المؤلفون: | Purcaro, Giorgia, Eggermont, Damien, Mascrez, Steven |
| المصدر: | 2nd European Sample Preparation (EuSP2022) and 1st Green and Sustainable Analytical Chemistry (GSAC2022) e-conferences, 14-16 march 2022 |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Comprehensive multidimensional gas chromatography, Food, Hisorb, High Concentration Capacity headspace, Solid-phase microextraction, Physical, chemical, mathematical & earth Sciences, Chemistry, Life sciences, Food science, Physique, chimie, mathématiques & sciences de la terre, Chimie, Sciences du vivant, Sciences des denrées alimentaires |
| الوصف: | The coupling of high-concentration capacity headspace extraction (HCC-HS) with gas chromatography (GC) and in particular with comprehensive multidimensional GC (GC×GC), has played a fundamental role to enhance significantly the level of information that can be extrapolated from a chromatographic fingerprint. The first HCC-HS paper was published in 1993 by Zhang and Pawliszyn [1], where the use of solid-phase microextraction (SPME) was extended from the extraction of organic pollutants in water [2] to the HS. The first coupling of SPME and GC×GC for food analysis occurred in 2002, when Adahchour et al. [3], showed the potentiality of such a marriage for the characterization of garlic volatiles. Since then, a constantly increased number of papers has been published using SPME-GC×GC for an in-depth characterization of food volatiles. Nevertheless, in more recent years, different HCC-HS tools (e.g., HiSorb) have been developed, along with a more -omics approach to fully explore the multilevel information that can be obtained using such a powerful coupling (HCC-HS-GC×GC).The aim of this presentation is to elucidate the potentiality of such a coupling and its further development to answer to more sophisticated food-related questions using a more integrated and interactive approach in data handling. In particular, the optimization of HiSorb-GC×GC in comparison to SPME and the investigation of the generated chromatographic fingerprints to correlate the sensory perception of brewed coffee with the specific packaging will be discussed. |
| نوع الوثيقة: | conference paper not in proceedings http://purl.org/coar/resource_type/c_18cp conferencePaper peer reviewed |
| اللغة: | English |
| URL الوصول: | https://orbi.uliege.be/handle/2268/290988 |
| حقوق: | restricted access http://purl.org/coar/access_right/c_16ec info:eu-repo/semantics/restrictedAccess |
| رقم الأكسشن: | edsorb.290988 |
| قاعدة البيانات: | ORBi |
| الوصف غير متاح. |