A recent review article examines how solid-phase microextraction–comprehensive multidimensional gas chromatography (SPME-GC×GC) has contributed to food analysis over the past 20+ years.
Foodomics, or the study of food and nutrition using advanced omics technologies, is an important application in chromatographic studies. The field combines many analytical and scientific disciplines, including proteomics, metabolomics, and proteomics. By employing high-throughput analytical techniques, such as mass spectrometry and nuclear magnetic resonance spectroscopy, foodomics researchers can analyze the complex composition of foods and their interactions with biological systems (1).
In a recent review article published in Analytical and Bioanalytical Chemistry, lead author Giorgia Purcaro from the University of Liège, explores the role of solid-phase microextraction (SPME) and comprehensive multidimensional gas chromatography (GC×GC) in revolutionizing food analysis (1). Purcaro’s review begins with the emergence of SPME and GC×GC in the 1990s.
Purcaro writes how the 1990s marked a pivotal period in the field of separation science with the emergence of SPME and GC×GC. The development of these two techniques significantly influenced the way food quality is assessed (1). Although SPME and GC×GC developed independent from each other, these techniques have now become intricately linked because of how both have been used in food analysis (1).
Selection of healthy food. Superfoods, various fruits and assorted berries, nuts and seeds. | Image Credit: © alicja neumiler - stock.adobe.com
Traditionally, food analysis predominantly focused on targeted approaches, scrutinizing a limited number of analytes at a time (1). However, Purcaro’s review made the case that lately, there has been a shift towards a more holistic methodology, encompassing a diverse array of compounds and considering their potential interactions (1). It is this paradigm shift, as a result, that has led to the rise of foodomics, which seeks to comprehensively evaluate food quality beyond conventional markers and contaminants (1).
Combining SPME with GC×GC –mass spectrometry (MS) has enabled researchers to learn more about what is in food. In particular, this combined technique has helped improve analysis of volatile and semi-volatile compounds in food (1).
Purcaro's review critically examines the myriad applications of SPME-GC×GC in food analysis, underscoring its pivotal role in elucidating complex chemical profiles and detecting subtle variations in food composition (1). Moreover, the review emphasizes the significance of employing appropriate data treatment methodologies to extract accurate and meaningful conclusions from the wealth of information generated by these techniques (1).
The food industry continues to confront challenges related to quality control (QC). Purcaro’s review elucidates that SPME-GC×GC has a sizable role to play in tackling this problem. Because of the capabilities this technique provides, SPME-GC×GC can positively contribute to the foodomics field by being used in a way to safeguard consumer safety (1).
This article was written with the help of artificial intelligence and has been edited to ensure accuracy and clarity. You can read more about our policy for using AI here.
(1) Aspromonte, J.; Mascrez, S.; Eggermont, D.; Purcaro, G. Solid-phase Microextraction Coupled to Comprehensive Multidimensional Gas Chromatography for Food Analysis. Anal. Bioanal. Chem. 2023, ASAP. Available at: https://link.springer.com/article/10.1007/s00216-023-05048-0
Analytical Challenges in Measuring Migration from Food Contact Materials
November 2nd 2015Food contact materials contain low molecular weight additives and processing aids which can migrate into foods leading to trace levels of contamination. Food safety is ensured through regulations, comprising compositional controls and migration limits, which present a significant analytical challenge to the food industry to ensure compliance and demonstrate due diligence. Of the various analytical approaches, LC-MS/MS has proved to be an essential tool in monitoring migration of target compounds into foods, and more sophisticated approaches such as LC-high resolution MS (Orbitrap) are being increasingly used for untargeted analysis to monitor non-intentionally added substances. This podcast will provide an overview to this area, illustrated with various applications showing current approaches being employed.
Analysis of Pesticides in Foods Using GC–MS/MS: An Interview with José Fernando Huertas-Pérez
December 16th 2024In this LCGC International interview with José Fernando Huertas-Pérez who is a specialist in chemical contaminants analytics and mitigation at the Nestlé Institute for Food Safety and Analytical Sciences at Nestlé Research in Switzerland, In this interview we discuss his recent research work published in Food Chemistry on the subject of a method for quantifying multi-residue pesticides in food matrices using gas chromatography–tandem mass spectrometry (GC–MS/MS) (1).
Using Chromatography to Study Microplastics in Food: An Interview with Jose Bernal
December 16th 2024LCGC International sat down with Jose Bernal to discuss his latest research in using pyrolysis gas chromatography–mass spectrometry (Py-GC–MS) and other chromatographic techniques in studying microplastics in food analysis.
The Use of SPME and GC×GC in Food Analysis: An Interview with Giorgia Purcaro
December 16th 2024LCGC International sat down with Giorgia Purcaro of the University of Liege to discuss the impact that solid-phase microextraction (SPME) and comprehensive multidimensional gas chromatography (GC×GC) is having on food analysis.
