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E-grāmata: Advanced Gas Chromatography in Food Analysis

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Advanced Gas Chromatography in Food AnalysisPalielināt
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Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, flavor and aroma components, a variety of transformation products, and contaminants, such as pesticides, fumigants, environmental pollutants, natural toxins, veterinary drugs, and packaging materials. This book is an up-to-date look at the significant advances in the technology and is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis.

Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, flavor and aroma components, a variety of transformation products, and contaminants, such as pesticides, fumigants, environmental pollutants, natural toxins, veterinary drugs, and packaging materials. This book is an up-to-date look at the significant advances in the technology and is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.
Part 1: Novel and Conventional Sample Preparation Processes
Chapter 1 Headspace Sampling: An "Evergreen" Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction
3(35)
E. Liberto
C. Bicchi
C. Cagliero
C. Cordero
P. Rubiolo
B. Sgorbini
1.1 Food Analysis and the Volatile Fraction: A General Introduction
3(28)
1.1.1 Headspace Sampling Modes
6(1)
1.1.2 Headspace Sampling: A Short History and Recent Evolution
7(2)
1.1.3 Dynamic Headspace Sampling
9(3)
1.1.4 Static and Trapped Headspace
12(1)
1.1.5 High-concentration Capacity Headspace Techniques
12(9)
1.1.6 Headspace and Volatile Quantitation
21(3)
1.1.7 A Short Overview of the S-HS and HCC-HS Quantitation Approaches
24(4)
1.1.8 Headspace as a Tool for Fingerprinting and Profiling
28(1)
1.1.5 Conclusions
29(2)
List of Abbreviations
31(1)
References
32(6)
Chapter 2 Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples
38(45)
M.L. Sanz
L. Ramos
2.1 Introduction
38(3)
2.2 Extraction Techniques in Use for Food Analysis
41(28)
2.2.1 Extraction Techniques for the Treatment of Liquid Samples
41(22)
2.2.2 Extraction Techniques for the Treatment of Solid Samples
63(5)
2.2.3 Derivatization
68(1)
2.3 Representative Applications
69(5)
2.3.1 Microcontaminants
70(1)
2.3.2 Process-generated Food Toxicants
71(1)
2.3.3 Carbohydrates
72(1)
2.3.4 Fatty Acids
73(1)
Acknowledgments
74(1)
References
74(9)
Part 2: Conventional Gas Chromatography
Chapter 3 Conventional Gas Chromatography: Basic Principles and Instrumental Aspects
83(48)
Colin F. Poole
3.1 Introduction
83(1)
3.2 Basic Principles
84(11)
3.2.1 Retention
86(5)
3.2.2 Band Broadening
91(2)
3.2.3 Resolution
93(2)
3.3 Sample Introduction
95(8)
3.3.1 Hot Vaporizing Injectors
97(4)
3.3.2 Cold On-column Injectors
101(1)
3.3.3 Programmed-temperature Vaporizer Injectors
102(1)
3.3.4 Large-volume Injection
102(1)
3.4 Column Technology
103(12)
3.4.1 Wall-coated Open-tubular Columns
104(2)
3.4.2 Stationary Phases
106(7)
3.4.3 Chiral Stationary Phases
113(2)
3.4.4 Porous-layer Open-tubular Columns
115(1)
3.5 Detection Options
115(11)
3.5.1 Ionization Detectors
115(7)
3.5.2 Bulk Property Detectors
122(1)
3.5.3 Optical Detection
123(3)
References
126(5)
Chapter 4 Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis
131(38)
Hans-Gerd Janssen
Alan Garcia Cicourel
Peter Q. Tranchida
4.1 Gas Chromatography-Mass Spectrometry: Introduction
131(2)
4.2 Gas Chromatography-Mass Spectrometry: Principles and Instrumentation
133(10)
4.2.1 Ionization Methods
134(2)
4.2.2 Mass Analyzers
136(7)
4.3 Applications in Food Analysis using GC-MS
143(19)
4.3.1 Single Quadrupole MS Applications
143(3)
4.3.2 Time-of-flight MS Applications
146(6)
4.3.3 Triple Quadrupole MS Applications
152(5)
4.3.4 Hybrid MS Applications
157(5)
References
162(7)
Part 3: High-speed Gas Chromatography
Chapter 5 High-speed Gas Chromatography: Basic Theory, General Principles, Practical Aspects and Food Analysis
169(32)
Peter Q. Tranchida
Luigi Mondello
5.1 Introduction
169(2)
5.2 Basic Theory, General Principles, Practical Aspects and Food Analysis
171(25)
5.2.1 Micro-bore Columns
171(12)
5.2.2 Vacuum Outlet Conditions
183(6)
5.2.3 Resistive Column Heating
189(3)
5.2.4 Short Capillary Columns
192(4)
References
196(5)
Part 4: Two-dimensional Gas Chromatography-based Processes: Principles, Practical Aspects and Applications in Food Analysis
Chapter 6 Heart-cutting Two-dimensional Gas Chromatography
201(36)
Hans-Georg Schmarr
6.1 Definitions and Fundamental Considerations
201(2)
6.2 Technical Implementations for H/C MDGC
203(13)
6.3 Optimization in MDGC Applications
216(6)
6.3.1 Benefits of Narrow Heart-cut Windows
216(3)
6.3.2 Overcoming Loss of Selectivity with Wide Heart-cut Windows in the First Dimension by MS Detection
219(3)
6.4 Applications of H/C MDGC in Food and Flavor Analysis
222(3)
6.5 Multidimensional GC in Authenticity Control: Enantioselectivity and Isotope Discrimination
225(2)
6.6 Preparative H/C MDGC
227(2)
6.7 Future Perspectives: Chip-based MDGC
229(2)
Acknowledgments
231(1)
References
232(5)
Chapter 7 Comprehensive Two-dimensional Gas Chromatography
237(46)
Peter Q. Tranchida
Luigi Mondello
7.1 Introduction
237(2)
7.2 Basic Theory, General Principles, Practical and Instrumental Aspects
239(10)
7.2.1 Modulation Techniques
241(6)
7.2.2 Column Optimization Aspects
247(1)
7.2.3 Detection
248(1)
7.3 Applications in the Field of Food Analysis
249(29)
7.3.1 Mass Spectrometry Detection
249(25)
7.3.2 Other Detectors
274(2)
7.3.3 Hybrid Multidimensional Gas Chromatography
276(2)
7.4 Conclusions
278(1)
References
279(4)
Chapter 8 Multidimensional LC-GC
283(54)
M. Biedermann
K. Grob
8.1 Introduction
283(3)
8.1.1 Why Online LC-GC?
283(1)
8.1.2 History of Online LC-GC
284(2)
8.2 Concepts for the GC Introduction of Large Sample Volumes
286(3)
8.2.1 Split/Splitless Injection
286(3)
8.3 On-column Techniques
289(6)
8.3.1 Solvent Trapping for Volatile Solutes
289(1)
8.3.2 Reconcentration by the Retention Gap Effect
290(2)
8.3.3 Solvent Vapor Exit
292(1)
8.3.4 Partially or Fully Concurrent Eluent Evaporation?
293(1)
8.3.5 Gas Discharge Versus Overflow
294(1)
8.4 Problems with Water-containing Eluents
295(1)
8.5 Interfaces for Online Transfer
296(5)
8.5.1 The Y-interface
297(1)
8.5.2 PTV Injector
297(2)
8.5.3 Through Oven Transfer Adsorption Desorption Interface
299(1)
8.5.4 Vaporizer Chamber/Pre-column Solvent Split Interface
299(2)
8.6 Other Interfaces
301(4)
8.6.1 On-column Injector
301(1)
8.6.2 Loop-type Interface
302(1)
8.6.3 Wire Interface
303(1)
8.6.4 Swing Interface
304(1)
8.7 LC-GC Instrumentation
305(1)
8.8 HPLC Pre-separation
306(1)
8.9 Summarized Description of the Two Preferred Transfer Techniques
307(5)
8.9.1 Partially Concurrent Evaporation with the Y-interface
307(3)
8.9.2 Concurrent Eluent Evaporation with the Y-interface
310(2)
8.10 Applications
312(13)
8.10.1 Mineral Hydrocarbons in Food and Related Samples
312(1)
8.10.2 Analysis of Mineral Oil Products
313(1)
8.10.3 Environmental Contaminants
314(1)
8.10.4 Determination of Food Irradiation
315(1)
8.10.5 Sterenes in Edible Oils
316(1)
8.10.6 Sterols in the Unsaponifiable Fraction of Edible Oils
316(1)
8.10.7 Isomerization of 47 sterols
317(1)
8.10.8 Minor Components in Edible Oils
317(1)
8.10.9 Methyl-, Ethyl- and Wax Esters in Olive Oil
318(1)
8.10.10 Nervonic Acid in Meat-derived Foods
319(1)
8.10.11 Epoxidized Soybean Oil
319(1)
8.10.12 Pesticide Residues
320(1)
8.10.13 Migration of Trimellitic Acid into Food
321(1)
8.10.14 Flavor Compounds
322(1)
8.10.15 Pharmaceutical Products
322(1)
8.10.16 Organic Compounds in Water
323(1)
8.10.17 Polymers and Additives
324(1)
8.10.18 Comprehensive Two-dimensional LC-GC
324(1)
8.11 Conclusions
325(1)
References
326(11)
Part 5: Gas Chromatography-Olfactometry
Chapter 9 Gas Chromatography-Olfactometry: Principles, Practical Aspects and Applications in Food Analysis
337(66)
M. Steinhaus
9.1 Introduction
337(4)
9.2 The Principle of Gas Chromatography-Olfactometry
341(2)
9.3 GC-O: Practical Aspects
343(10)
9.3.1 Sample Introduction
343(3)
9.3.2 Column Parameters
346(3)
9.3.3 Effluent Splitting and Sniffing Systems
349(3)
9.3.4 The Sniffer in its Role as Human GC Detector
352(1)
9.4 Sample Preparation Techniques Preceding GC-O
353(6)
9.4.1 Sample Homogenization
354(1)
9.4.2 Steam Distillation
354(1)
9.4.3 Solvent Extraction Methods
355(2)
9.4.4 Solvent-free Extraction Approaches
357(1)
9.4.5 Headspace Sampling Techniques
357(2)
9.4.6 Sample Preparation Techniques - Conclusion
359(1)
9.5 Odorant Ranking Approaches in GC-O
359(4)
9.5.1 Odorant Ranking by Intensity Measurement
360(1)
9.5.2 Odorant Ranking by Detection Frequency
360(1)
9.5.3 Odorant Ranking by Dilution to Threshold
361(2)
9.6 Structure Assignment of Odorants Detected by GC-O
363(4)
9.7 GC-O Data Interpretation and Substantiation
367(5)
9.7.1 Limitations of GC-O Results
367(1)
9.7.2 Odorant Quantitation and Calculation of Odor Activity Values
367(4)
9.7.3 Odor Reconstitution and Omission Experiments
371(1)
9.8 Applications of GC-O in Food Analysis
372(19)
9.8.1 Using GC-O to Discover Novel Odor-active Compounds in Foods
372(5)
9.8.2 Using GC-O to Substantiate Varietal Aroma Differences
377(4)
9.8.3 Using GC-O to Substantiate Off-Flavors in Food
381(3)
9.8.4 Using GC-O for the Targeted Optimization of Food Processing
384(5)
9.8.5 Using GC-O for the Approximation of Odor Threshold Values in Air
389(2)
9.9 Conclusion and Perspective
391(1)
Acknowledgments
391(1)
References
392(11)
Part 6: Chemometrics
Chapter 10 Chemometrics: Basic Principles and Applications
403(50)
M. Casale
C. Malegori
P. Oliveri
E. Liberto
P. Rubiolo
C. Bicchi
C. Cordero
10.1 Basic Principles
403(21)
10.1.1 Multivariate Design of Experiments
406(1)
10.1.2 Data Pretreatment
407(1)
10.1.3 Pattern Recognition Methods
408(5)
10.1.4 Classification and Class-modeling Methods (Supervised Pattern Recognition)
413(7)
10.1.5 Regression Methods (Supervised Pattern Recognition)
420(4)
10.2 Applications in Food Analysis Involving 1D and 2D GC Separations
424(22)
10.2.1 Multivariate Design of Experiments in Food Analysis
426(2)
10.2.2 Chemometrics in Food Analysis Data Elaboration: Overview
428(11)
10.2.3 Data Analysis Challenges in Omics Investigations
439(5)
10.2.4 Future Perspectives and Innovative Approaches
444(2)
Acknowledgment
446(1)
List of Acronyms
446(1)
References
447(6)
Subject Index 453
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