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.
Table of Content
Headspace Sampling: An ‘Evergreen’ Method in Constant Evolution to Characterize Food Flavors through their Volatile Fraction; Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples; Conventional Gas Chromatography: Basic Principles and Instrumental Aspects; Conventional Gas Chromatography: Mass Spectrometry Hyphenation and Applications in Food Analysis; High-speed Gas Chromatography: Basic Theory, General Principles, Practical Aspects and Food Analysis; Heart-cutting Two-dimensional Gas Chromatography; Comprehensive Two-dimensional Gas Chromatography; Multidimensional LC-GC; Gas Chromatography-Olfactometry: Principles, Practical Aspects and Applications in Food Analysis; Chemometrics: Basic Principles and Applications
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