Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

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).…”

New trends in the analysis of the volatile fraction of matrices of vegetable origin: a short overview. A review.

“…New fingerprinting approaches specific to comprehensive gas chromatography have recently shown its potential in sample comparisons and correlations, and its ability to locate compounds whose distribution can be correlated to sensory properties and geographical origin, or to monitor the effect of technological treatments on different classes of compounds. [19][20][21] Enantioselective GC with Cyclodextrins as Chiral Selector…”

A flow-modulated comprehensive gas chromatography–mass spectrometry method for the analysis of fatty acid profiles in marine and biological samples

“…The first CM device (longitudinally-modulated cryogenic system) was introduced in 1998 [2], and since then several different cryogenic modulators have been used [1]. Even though CM GC × GC has been exploited successfully in several research fields such as pesticides [3], food aroma [4], petrochemical [5], environmental [6], etc., the requirement of cryogenic fluids is considered as a disadvantage by practically all who operate in the GC × GC field.…”