“Comprehensive two-dimensional gas chromatography – GCxGC is a multidimensional analytical technique introduced by Liu and Phillips in 1991 [1] to analyze very complex matrices because of its high separation power. By definition [2] in GCxGC the separation power of two, or more, different columns connected in series is applied to a complex sample to exploit a resulting separation capability that is the product of the theoretical peak capacity of each chromatographic dimension. On the basis of the specific column configuration and experimental condition adopted it is possible to obtain separations providing different information: the so called “target-type” analysis approach gives analyte identification (or identity confirmation) and quantitation with a suitable level of confidence while the “group-type” analysis is useful to investigate chemically correlated groups of compounds giving “structured” 2D chromatograms where components are distributed on the chromatographic plane on the basis of their physico-chemical characteristics. The latter approach, known also as “fingerprint-type” analysis, provides a 2D-fingerprint of the sample suitable for sample matching and emphasizes differences and similarity. This study aims to evaluate potentials and benefits of Comprehensive GCxGC, coupled to conventional quadrupole mass spectrometry (qMS) operating in fast scanning, in group-type and fingerprint-type analysis of some roasted food matrices. Coffee (Coffea arabica), cocoa (Theobroma cacao) and hazelnuts (Corylus avellana L.) have been analyzed with different column configurations by adopting suitable orthogonal stationary phase combinations [3, 4] in order to maximize sample component separation and group type correlations. The key-aroma compounds and chemically correlated groups of components, mainly produced by roasting and assumed as specific markers of thermal processes, have been located in the chromatographic plane and used to discriminate samples submitted to different technological treatments. [1] Z. Liu, J. B. Phillips, J. Chromatogr. Sci. 1067 (1991) 227. [2] J. C. Giddings, Anal. Chem 39 (1967) 1027 [3] C. Cordero, P. Rubiolo, B. Sgorbini, M. Galli, C. Bicchi, J. Chromatogr. A 1132 (2006) 26 [4] P.Q. Tranchida, P. Dugo, G. Dugo, L. Mondello, J. Chromatogr. A, 1054 (2004) 3

Comprehensive Two-Dimensional Gas Chromatography GCxGC/qMS: Group-Type and Fingerprint Analysis Approaches in the Characterization of Roasted Food Matrices

CORDERO, Chiara Emilia Irma;LIBERTO, Erica;RUBIOLO, Patrizia;SGORBINI, Barbara;BICCHI, Carlo
2008-01-01

Abstract

“Comprehensive two-dimensional gas chromatography – GCxGC is a multidimensional analytical technique introduced by Liu and Phillips in 1991 [1] to analyze very complex matrices because of its high separation power. By definition [2] in GCxGC the separation power of two, or more, different columns connected in series is applied to a complex sample to exploit a resulting separation capability that is the product of the theoretical peak capacity of each chromatographic dimension. On the basis of the specific column configuration and experimental condition adopted it is possible to obtain separations providing different information: the so called “target-type” analysis approach gives analyte identification (or identity confirmation) and quantitation with a suitable level of confidence while the “group-type” analysis is useful to investigate chemically correlated groups of compounds giving “structured” 2D chromatograms where components are distributed on the chromatographic plane on the basis of their physico-chemical characteristics. The latter approach, known also as “fingerprint-type” analysis, provides a 2D-fingerprint of the sample suitable for sample matching and emphasizes differences and similarity. This study aims to evaluate potentials and benefits of Comprehensive GCxGC, coupled to conventional quadrupole mass spectrometry (qMS) operating in fast scanning, in group-type and fingerprint-type analysis of some roasted food matrices. Coffee (Coffea arabica), cocoa (Theobroma cacao) and hazelnuts (Corylus avellana L.) have been analyzed with different column configurations by adopting suitable orthogonal stationary phase combinations [3, 4] in order to maximize sample component separation and group type correlations. The key-aroma compounds and chemically correlated groups of components, mainly produced by roasting and assumed as specific markers of thermal processes, have been located in the chromatographic plane and used to discriminate samples submitted to different technological treatments. [1] Z. Liu, J. B. Phillips, J. Chromatogr. Sci. 1067 (1991) 227. [2] J. C. Giddings, Anal. Chem 39 (1967) 1027 [3] C. Cordero, P. Rubiolo, B. Sgorbini, M. Galli, C. Bicchi, J. Chromatogr. A 1132 (2006) 26 [4] P.Q. Tranchida, P. Dugo, G. Dugo, L. Mondello, J. Chromatogr. A, 1054 (2004) 3
2008
32nd ISCC and 5th GCxGC Symposium
Riva del Garda
26-30 Maggio, 2008
Abstract Book 32nd ISCC and 5th GCxGC Symposium
Tom Sandra and Pat Sandra
Unico
94
94
Cordero C.; Liberto E.; Rubiolo P.; Sgorbini B.; Bicchi C.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/138437
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