Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography

Rochat, Sabine; Laumer, Jean‐Yves de Saint; Chaintreau, Alain

doi:10.1016/j.chroma.2007.02.039

Cited by 85 publications

(51 citation statements)

References 16 publications

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“…A combined GCÂGC-ToF MS plus GC-OLF strategy was shown to be markedly successful in the detection and identification of up to 100 S-containing compounds-e.g. thiols, sulphides, thiophenes, and thiazoles-in roast beef aroma [105].…”

Section: Food Fat Oils Flavours and Fragrancesmentioning

confidence: 99%

Multidimensional and Comprehensive Two-Dimensional Gas Chromatography

Adahchour

Brinkman

2014

Practical Gas Chromatography

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Section: Food Fat Oils Flavours and Fragrancesmentioning

confidence: 99%

Multidimensional and Comprehensive Two-Dimensional Gas Chromatography

Adahchour

Brinkman

2014

Practical Gas Chromatography

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“…Rochat et al [63] used GC6GC-TOF-MS to study the headspace of roast beef, a very complex matrix that contains thousands of VOCs. More than seventy sulfur compounds were found using GC6GC-TOF-MS and the identity of fifty of them was confirmed.…”

Section: Flavor and Fragrancementioning

confidence: 99%

Comprehensive two dimensional gas chromatography review

Cortes

Winniford

Luong

et al. 2009

J of Separation Science

170

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“…detection of methoxypyrazines in wines by Ryan et al 34 There is general agreement regarding the main advantages of GC×GC over conventional 1D-GC and also GC-GC in the literature. 8,11,12 In GC×GC, the peak capacity is much higher, which yields a distinctly improved separation not only between analytes but also from interfering matrix constituents. The detectability is improved due to the refocusing process in the modulator and due to the improved analyte separation.…”

Section: Instrumentationmentioning

confidence: 99%

“…Further aspects including meat origin, amino acid ratio, fatty acids and sugars as well as animal diet are important for flavour. 61 Rochat et al 8 used GC×GC/TOFMS to identify sulphur (S)-containing compounds from the in-oven roasted beef aroma. The polydimethylsiloxane 100 µm (PDMS) SPME fiber was inserted in the condenser to extract the volatiles from vapors during the cooking.…”

Section: Roast Beefmentioning

confidence: 99%

“…There is wide evidence in numerous studies that it is possible to establish clear relationships among the volatile fraction of these products and the following aspects: the raw material employed, the origin of the raw material and its production process. 2,3,5,7,8 The determination of volatile compounds is normally performed by gas chromatography (GC) and the following aspects should be considered in the sample preparation: (i) the low concentration and great chemical variety of the compounds of interest and (ii) the great complexity of the matrices where these compounds are found. 9 The complete resolution of the analytes in a minimum analysis time must always be the primary objective in any chromatographic separation.…”

Section: Introductionmentioning

confidence: 99%

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Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages

Welke¹,

Zini²

2011

J. Braz. Chem. Soc.

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A cromatografia gasosa bidimensional abrangente (GC×GC) é uma técnica analítica relativamente nova, que tem sido amplamente empregada para análise de vários tipos de amostras complexas. A GC×GC proporciona maior capacidade de pico, sensibilidade e resolução, quando comparada à cromatografia gasosa monodimensional (1D-GC). Além disso, a estruturação dos cromatogramas bidimensionais auxilia na identificação de classes de compostos. No que diz respeito à análise de alimentos e bebidas, a eficiência superior da GC×GC resulta em benefícios únicos quando comparada às técnicas analíticas disponíveis para os mais variados objetivos de análise: separação de grupos de compostos aroma-ativos, verificação de perfil cromatográfico, análise de compostos alvo ou identificação de componentes desconhecidos. Quando compostos aroma-ativos estão presentes em nível de traços, a GC×GC também pode ser empregada como uma técnica de alto potencial devido a sua sensibilidade superior. Tendo em vista que a fração volátil de muitos alimentos e bebidas pode determinar a aceitação ou rejeição destes produtos por parte do consumidor, a caracterização da mesma pode ser feita com base na composição destes compostos voláteis. Neste trabalho, as aplicações da GC×GC para análise de voláteis em alimentos e bebidas são apresentadas, desde a fase inicial de sua implementação até 2010. Alguns tópicos relacionados aos princípios da GC×GC foram também discutidos.Comprehensive two-dimensional gas chromatography (GC×GC) is a relatively new analytical technique, which has been widely used for the analysis of a variety of complex samples. GC×GC offers increased peak capacity, higher sensitivity, and improved resolution when compared to conventional one-dimensional gas chromatography (1D-GC). In addition, it generates structured two-dimensional chromatograms, which aids in the identification of compound classes. The enhanced separation provided by GC×GC has been a distinctive benefit when it is compared to other available analytical techniques that deal with the analysis of food and beverages, irrespective of the goal of the analysis, i.e. aroma group-type separation and fingerprinting, target-volatile compound analysis or identification of unknowns. When trace amounts of aroma active compounds are present, GC×GC may also be used as a very powerful tool for their analysis due to its higher sensitivity. As volatile fractions may determine the acceptance or rejection of many foods and beverages by the consumer, the characterization of these products may be done having volatile composition as a basis. Applications of GC×GC for the analysis of volatiles of foods and beverages were revised since the emergence of this technique until 2010. Some topics related to principles of GC×GC were also discussed.

show abstract

Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography

Cited by 85 publications

References 16 publications

Multidimensional and Comprehensive Two-Dimensional Gas Chromatography

Multidimensional and Comprehensive Two-Dimensional Gas Chromatography

Comprehensive two dimensional gas chromatography review

Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages

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