The volume has as primary focus multidimensional gas chromatography (heart-cutting systems, comprehensive 2D-GC systems and hybrid solutions) and its characteristic features for in depth investigation of complex fractions of odor-active volatiles. Contributions, from outstanding researchers in the field from Academia and industry, cover fundamentals aspects on the physiology of olfaction, the strategies to identify key-odorants from the bulk of detectable volatiles (sensomics), the principles of operation of multidimensional analytical platforms (i.e., comprehensive two-dimensional gas chromatography – GC×GC; heart-cut 2D-GC, hybrid systems), and the fundamental role of mass spectrometry in providing reliable and informative data. Insights on new systems design and configurations are also provided, including sample preparation and data processing strategies, as important steps of the whole analytical process. Real-world examples cover food volatiles, complex aroma mixtures, odors emitted from industrial plants, volatiles of interest in forensic and medical applications.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Sereis Page - p. iii 5. Copyright - p. iii 6. Dedication - p. iii 7. Contributors to Volume 96 - p. iii 8. Preface - p. xv 9. Series editor's preface - p. xviii 10. Chapter One: Olfaction and the complex interaction between odourant ligands and their receptors - p. 5 11. Chapter Two: The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing - p. 41 12. Chapter Three: Heart-cutting and comprehensive multidimensional gas chromatography: Basic principles - p. 69 13. Chapter Four: Multidimensional gas chromatography: Hyphenation with mass spectrometry - p. 93 14. Chapter Five: Multidimensional gas chromatography platforms for the analysis of flavours and odorants - p. 140 15. Chapter Six: Sample preparation strategies for comprehensive volatile fingerprinting - p. 155 16. Chapter Seven: GC×GC data visualization, processing, and analysis - p. 185 17. Chapter Eight: Investigation of food flavours by multidimensional and comprehensive gas chromatography - p. 231 18. Chapter Nine: Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patterns - p. 290 19. Chapter Ten: Volatile organic compounds and odorants analysis in industrial gas chromatography - p. 305 20. Chapter Eleven: Use of GC×GC for the characterization of odours in forensic applications - p. 342 21. Chapter Twelve: The diagnostic purpose of odorant patterns for clinical applications using GC×GC - p. 367 22. Index - p. 409
The volume has as primary focus multidimensional gas chromatography (heart-cutting systems, comprehensive 2D-GC systems and hybrid solutions) and its characteristic features for in depth investigation of complex fractions of odor-active volatiles. Contributions, from outstanding researchers in the field from Academia and industry, cover fundamentals aspects on the physiology of olfaction, the strategies to identify key-odorants from the bulk of detectable volatiles (sensomics), the principles of operation of multidimensional analytical platforms (i.e., comprehensive two-dimensional gas chromatography – GC×GC; heart-cut 2D-GC, hybrid systems), and the fundamental role of mass spectrometry in providing reliable and informative data. Insights on new systems design and configurations are also provided, including sample preparation and data processing strategies, as important steps of the whole analytical process. Real-world examples cover food volatiles, complex aroma mixtures, odors emitted from industrial plants, volatiles of interest in forensic and medical applications.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Sereis Page - p. iii 5. Copyright - p. iii 6. Dedication - p. iii 7. Contributors to Volume 96 - p. iii 8. Preface - p. xv 9. Series editor's preface - p. xviii 10. Chapter One: Olfaction and the complex interaction between odourant ligands and their receptors - p. 5 11. Chapter Two: The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing - p. 41 12. Chapter Three: Heart-cutting and comprehensive multidimensional gas chromatography: Basic principles - p. 69 13. Chapter Four: Multidimensional gas chromatography: Hyphenation with mass spectrometry - p. 93 14. Chapter Five: Multidimensional gas chromatography platforms for the analysis of flavours and odorants - p. 140 15. Chapter Six: Sample preparation strategies for comprehensive volatile fingerprinting - p. 155 16. Chapter Seven: GC×GC data visualization, processing, and analysis - p. 185 17. Chapter Eight: Investigation of food flavours by multidimensional and comprehensive gas chromatography - p. 231 18. Chapter Nine: Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patterns - p. 290 19. Chapter Ten: Volatile organic compounds and odorants analysis in industrial gas chromatography - p. 305 20. Chapter Eleven: Use of GC×GC for the characterization of odours in forensic applications - p. 342 21. Chapter Twelve: The diagnostic purpose of odorant patterns for clinical applications using GC×GC - p. 367 22. Index - p. 409
