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A joint study conducted by the University of Ferrara (Italy) and the Council for Agricultural Research and Economics (Rome, Italy) focused on the analysis of terpenes and terpenoids—key bioactive compounds responsible for the distinctive flavor and potential therapeutic effects of cannabis. For this study, the research team used comprehensive two-dimensional gas chromatography coupled with mass spectrometry (GC×GC-MS) coupled with dynamic headspace extraction (DHS) to profile these compounds in cannabis inflorescences. LCGC International spoke to Flavio A. Franchina of the University of Ferrara, corresponding author of the paper which resulted from this study, about their research.

In the second part of our conversation with Silvia Radenkovic, she shares insights into her involvement in scientific organizations and offers advice for young scientists looking to engage more in scientific organizations.

Here is some of the most popular content posted on LCGC International this week.

An automated solid-phase extraction (SPE) method has been developed to detect cyanotoxins in water.