Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection for the trace analysis of flavour compounds in food.
The practicability and potential of comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC-TOF-MS) for the analysis of complex flavour mixtures in food were studied. With the determination of key flavour targets in dairy samples as an example, it was demonstrated that GC x GC dramatically improves the separation. As a consequence, identification and, more importantly, quantification down to the ng/g level can be performed more reliably: background interferences largely disappear. Next to the peak table generated from the GC-TOF-MS software after data processing, the additional use of well-ordered patterns in the 2D-plane and information from second-dimension retention times can substantially help the identification of unknowns. The technique was successfully used for an evaluation of extraction techniques and the characterisation of different types of samples.
Adahchour
Mohamed
M
Vrije Universiteit, Department of Analytical Chemistry and Applied Spectroscopy, de Boelelaan 1083, 1081 HV Amsterdam, The Netherlands. adahchou@few.vu.nl
van Stee
Leo L P
LL
Beens
Jan
J
Vreuls
René J J
RJ
Batenburg
Max A
MA
Brinkman
Udo A Th
UA
D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D014835:Volatilization
D005421:Flavoring Agents