Giorgia Purcaro

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Giorgio Purcaro is an analytical chemistry professor at Gembloux Agro-Bio Tech (University of Liège, Belgium). Her research focuses mainly on the development of miniaturized sample preparation coupled with advanced chromatographic methods (GC×GC, LC–GC, LC-GC×GC) in food quality and safety. She was awarded the L.S. Ettre (2010) and the J. Philipps (2015) awards at the joint ISCC & GC×GC Symposium for her contribution to the GC×GC field. She was included in the Top 40 under 40 list in 2015. She has authored or co-authored more than 130 peer-reviewed publications and has an H-index of 33.

Articles

Olive oil and berries are on the wooden table under the olive tr | Image Credit: © volff - stock.adobe.com.

Enhance the Performance of Solid-Phase Microextraction by Exploiting Vacuum-Assisted Headspace and Multicumulative Trapping for Olive Oil Characterization

Steven Mascrez;Juan Aspromonte;Giorgia Purcaro

November 1st 2023

Headspace-solid-phase microextraction (HS-SPME) is widely used for the analysis of volatile compounds from different kinds of samples.

golden yellow bubble oil | Image Credit: © Warakorn - stock.adobe.com.

Towards the Use of Multidimensional Gas Chromatography Techniques in Routine Analysis: The Mineral Oil Case

Grégory Bauwens;Aleksandra Gorska;Giorgia Purcaro

August 2nd 2023

There are several key benefits to using multidimensional GC techniques in routine analysis. An examination of mineral oil analysis in food reveals the utility of these techniques.

Multiple-Cumulative Trapping: A Fascinating Option to Enhance Headspace Profile

Steven Mascrez;Damien Eggermont;Giorgia Purcaro

November 2nd 2021

Multiple-cumulative trapping headspace extraction coupled with high-concentration-capacity tools, such as SPME, enhances sensitivity of volatiles, as illustrated here in food analysis.

Tackling Food Fraud: Solid-Phase Microextraction Using Multi-Step Enrichment to Enhance Aroma Profiling in Olive Oil

Giorgia Purcaro;Rachael Szafnauer;Elinor Hughes

September 10th 2021

The potential of SPME when combined with MSE for the characterization of olive oil aroma profiles is presented.

A Review of MOSH and MOAH Analysis in Food

Nicola Sdrigotti;Grégory Bauwens;Giorgia Purcaro

February 1st 2021

An overview of the analytical approaches proposed, from sample preparation to the final chromatographic determination, for the reliable risk assessment of mineral oil hydrocarbon (MOH) contaminants in food. The analysis of these contaminants in food is a challenging task and requires a comprehensive approach to tackle the cumbersome issues related to their determination.

Comprehensive Gas Chromatography Coupled to Simultaneous Dual Detection (TOF-MS/FID) as a Confirmatory Method for MOSH and MOAH Determination in Food

Sebastiano Pantò;Maurine Collard;Giorgia Purcaro

July 1st 2020

Food contamination from mineral oil saturated hydrocarbons (MOSHs) and mineral oil aromatic hydrocarbons (MOAHs) is problematic and requires a sensitive analytical technique. These contaminants were analyzed using GC×GC with flame ionization detection (FID) and time-of-flight–MS (TOF–MS) parallel dual detection. The method provides enhanced chromatographic separation, along with the full mass spectra information, and overcomes difficult interferences, resulting in reduction of false positives over conventional GC–MS methods.