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.
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Table of Contents
Preface Chiara Emilia Irma Cordero 1. Olfaction and the complex interaction between odourant ligands and their receptors Franziska Haag and Dietmar Krautwurst 2. The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing Michael Granvogl and Peter Schieberle 3. Heart-cutting and comprehensive multidimensional gas chromatography: Basic principles Peter Q. Tranchida, Ivan Aloisi and Luigi Mondello 4. Multidimensional gas chromatography: Hyphenation with mass spectrometry Peter Q. Tranchida, Barbara Giocastro and Luigi Mondello 5. Multidimensional gas chromatography platforms for the analysis of flavours and odorants Michelle S.S. Amaral, Yada Nolvachai and Philip J. Marriott 6. Sample preparation strategies for comprehensive volatile fingerprinting Flavio A. Franchina and Giorgia Purcaro 7. GC � GC data visualization, processing, and analysis Stephen E. Reichenbach 8. Investigation of food flavours by multidimensional and comprehensive gas chromatography Johannes Kiefl, Lara Joanna Schulze, Ingo Gebauer, Uwe Schaefer, Isabel Rommel, Thomas Heitefaut, Mona Frederike Hauke, Stephan Neumann, Birgit Kohlenberg and Petra Slabizki 9. Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patterns Simone Squara, Federico Stilo, Marta Ciali� Rosso, Erica Liberto, Carlo Bicchi and Chiara Cordero 10. Volatile organic compounds and odourants analysis in industrial gas chromatography Jim Luong and Ronda Gras 11. Use of GC � GC for the characterization of odours in forensic applications Lena M. Dubois, Gwen O'Sullivan, Pierre-Hugues Stefanuto, Court D. Sandau and Jean-Fran�ois Focant 12. The diagnostic purpose of odorant patterns for clinical applications using GC � GC Marco Beccaria, Pierre-Hugues Stefanuto, Giorgia Purcaro and Flavio A. Franchina
