This study reports and critically discusses the results of a systematic investigation on the effectiveness of different and complementary sampling approaches, based on either sorption and adsorption, treated as a further dimension of a two-dimensional comprehensive gas chromatography–mass spectrometry analytical platform for sensomics. The focus is on the potentials of a group of high concentration capacity (HCC) sample preparation (Solid Phase Microextraction, SPME, Stir Bar Sorptive Extraction, SBSE and Headspace Sorptive Extraction, HSSE) and Dynamic Headspace (D-HS) techniques investigated to provide information useful for fingerprinting and profiling studies of food aroma. Volatiles and semi-volatiles contributing to define whole and nonfat dry milk aroma have been uccessfully characterized thanks to the combination of effective and selective sampling by HCC and D-HS techniques, high separation and detection power of GC × GC–MS and suitable data elaboration (i.e., Comprehensive Template Matching Fingerprinting – CTMF). Out of the sample preparation techniques investigated, HSSE and SBSE have shown to be really effective for sensomics studies because of their high concentration factors, providing highly representative profiles as well as analyte recovery suitable for GC-Olfactometry even with high odor threshold (OT) markers or potent odorants in sub-trace amounts.

High concentration capacity sample preparation techniques to improve the informative potential of two-dimensional comprehensive gas chromatography–mass spectrometry: Application to sensomics

CORDERO, Chiara Emilia Irma;CAGLIERO, Cecilia Lucia;LIBERTO, Erica;NICOLOTTI, LUCA;RUBIOLO, Patrizia;SGORBINI, Barbara;BICCHI, Carlo
2013

Abstract

This study reports and critically discusses the results of a systematic investigation on the effectiveness of different and complementary sampling approaches, based on either sorption and adsorption, treated as a further dimension of a two-dimensional comprehensive gas chromatography–mass spectrometry analytical platform for sensomics. The focus is on the potentials of a group of high concentration capacity (HCC) sample preparation (Solid Phase Microextraction, SPME, Stir Bar Sorptive Extraction, SBSE and Headspace Sorptive Extraction, HSSE) and Dynamic Headspace (D-HS) techniques investigated to provide information useful for fingerprinting and profiling studies of food aroma. Volatiles and semi-volatiles contributing to define whole and nonfat dry milk aroma have been uccessfully characterized thanks to the combination of effective and selective sampling by HCC and D-HS techniques, high separation and detection power of GC × GC–MS and suitable data elaboration (i.e., Comprehensive Template Matching Fingerprinting – CTMF). Out of the sample preparation techniques investigated, HSSE and SBSE have shown to be really effective for sensomics studies because of their high concentration factors, providing highly representative profiles as well as analyte recovery suitable for GC-Olfactometry even with high odor threshold (OT) markers or potent odorants in sub-trace amounts.
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Two-dimensional comprehensive gas chromatography–mass spectrometry; Sample preparation; Sensomics; Milk aroma; solid phase microextraction (SPME); Stir bar sorptive extraction (SBSE)
Chiara Cordero*; Cecilia Cagliero; Erica Liberto; Luca Nicolotti; Patrizia Rubiolo; Barbara Sgorbini; Carlo Bicchi
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/142244
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