Modified semi-rotating cryogenic modulator for comprehensive two-dimensional gas chromatography

Kallio, Manne; Jussila, Matti; Raimi, Päivi; Hyötyläinen, Tuulia

doi:10.1007/s00216-008-2122-9

Cited by 8 publications

(2 citation statements)

References 33 publications

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“…2. In reference to the cryogenic modulators, some advancement was reported by Kallio et al on their semi-rotating cryogenic device [33]. Improved retention time stability was reported; however, it was noted that the range of application was narrower, due to the reduced rotation speed.…”

Section: Modulatorsmentioning

confidence: 96%

Comprehensive two dimensional gas chromatography review

Cortes

Winniford

Luong

et al. 2009

J of Separation Science

170

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Section: Modulatorsmentioning

confidence: 96%

Comprehensive two dimensional gas chromatography review

Cortes

Winniford

Luong

et al. 2009

J of Separation Science

170

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“…[20][21][22][23] The modulation time period is consistent with the separation time in the second column, which minimizes the broadening of the compressed band, and also limits the wrap-around of analytes. 24,25 As a consequence, the signal-to-noise ratio (and sensitivity as well) is significantly enhanced (reportedly 10 times or more), compared to onedimensional gas chromatography (1D-GC). 26,27 For many applications, the primary column is typically nonpolar and separation is essentially related to different boiling points.…”

Section: Instrumentationmentioning

confidence: 99%

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.

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