November 27th 2024
During RAFA 2024, we interviewed Giorgia Purcaro of the University of Liège about using multidimensional gas chromatography (GC) to analyze mineral oil hydrocarbons (MOH).
Advances in Multidimensional LC–GC for Food Analysis
May 1st 2012On-line heart-cut LC–GC and, more recently, comprehensive LC–GC (LC?GC) are very powerful analytical techniques because of the combination of the selectivity features of LC with the high efficiency of GC. This article presents an overview of the most recently used interfacing systems, as well as applications in the food analysis.
Determination of Fatty Acid Methyl Esters (FAMEs) in Salmon Oil Using Automated Sample Preparation
May 1st 2012The automated derivatization of fatty acids (FAs) was performed with the Agilent 7696A Sample Prep WorkBench. Since free fatty acids show tailing in gas chromatography, transformation of fatty acids into fatty acid methyl esters (FAMEs) is widely used.
Harnessing the Power of Multi-Hyphenation in Food Flavour and Odour Analysis
March 21st 2012Hyphenated approaches to analysis have received much attention over the last three decades to the extent that techniques such as GC?MS, GC?FTIR and LC?MS have ? in the relevant fields ? become indispensable parts of the analyst?s arsenal. This concept has been extended to include multi-hyphenated techniques, where the chromatography is preceded by analyte extraction from a sample matrix. In the field of GC?MS, examples include thermal, sorptive or headspace extraction, with subsequent preconcentration, for instance, by thermal desorption (TD).