Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges

Abstract

25Modern -omics disciplines dealing with food flavor focus the analytical efforts on the elucidation of 26 sensory-active compounds including all possible stimuli of multimodal perception (aroma, taste, texture, 27 etc.) by means of a comprehensive, integrated treatment of sample constituents, such as physicochemical 28properties, concentration in-the-matrix, and sensory properties (odor/taste quality, perception threshold). 29Such analyses require detailed profiling of known bioactive components as well as advanced fingerprinting 30 techniques to catalog sample constituents comprehensively, quantitatively, and comparably across samples 31Multidimensional analytical platforms support comprehensive investigations required for flavor analysis by 32 combining information on analytes' identities, physicochemical behaviors (volatility, polarity, partition 33 coefficient, and solubility), concentration, and odor quality. Interestingly, unlike other omics, flavor 34 metabolomics and sensomics include the final output of the biological phenomenon (i.e. sensory 35 perceptions) as an additional analytical dimension, which is specifically and exclusively triggered by the 36 analyzed chemicals. However, advanced -omics platforms, which are multidimensional by definition, pose 37 challenging issues not only in terms of hyphenation with detection systems and sample preparation, but 38 also in data elaboration and processing. The large number of variables collected during each analytical run 39 provides a high level of information, but requires appropriate strategies to fully exploit this potential. 40This review focuses on advances in two-dimensional comprehensive gas chromatography (GC×GC) and 41 analytical platforms combining GC×GC with olfactometry, chemometrics, and quantitative assays for food 42 sensory analysis to assess the quality of a given product. Sections review instrumental advances and 43 hyphenations, automation in sample preparation, data elaboration, and a selection of applications.

Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics

“…In addition, improved analytical techniques such as two dimensional gas chromatography that use consecutive separation columns, coupled with advanced fingerprinting tools such as sensomics promise exciting prospects in both reducing the detection thresholds and in better identifying candidate compounds, making the recombination studies more focused and easier to undertake (Cordero et al, 2010;Cordero, Kiefl, Schieberle, Reichenbach, & Bicchi, 2015;Kiefl et al, 2012).…”

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

“…Among all chromatographic techniques most often used for identifying volatile fraction of alcoholic beverages is one-dimensional gas chromatography (GC) (Śliwińska et al 2015). Despite the fact that relatively long time GC analysis allows for separation of around several hundred substances in single run, one-dimensional retention mechanism usually is not enough to prevent co-elution phenomena (Welke and Alcaraz Zini 2011;Cordero et al 2015). Therefore, more and more often, two-dimensional gas chromatography (GC×GC) is used to analyze alcoholic beverages.…”

Challenges in relating concentrations of aromas and tastes with flavor features of foods

“…The great development of comprehensive two-dimensional gas chromatography (GC×GC) in recent years has opened new horizons in flavour analysis by providing higher separation power and sensitivity that can be fundamental for (1) accurate aroma fingerprints of complex samples (e.g., processed food) and (2) a better aroma blueprints of food, i.e., the distribution of key aroma compounds, in particular when present in trace amounts (Cordero et al, 2015). In a GC×GC system, two columns, with different selectivities, are connected in series through a special interface, known as modulator.…”