Separation Science, in collaboration with Markes International offers an on-demand eSeminar discussing the common problems associated with sample preparation for a variety of food applications.
Duration: Approx. 100 minutes
Presenters:
Introduction by Natasha D. Spadafora (University of Calabria / Markes International)
Giorgia Purcaro
(University of Liége, Belgium)
Chiara Cordero
(University of Turin, Italy)
Taylor Hayward
(Apeel Sciences, Goleta, California, USA)
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The global scientific community faces ever increasing demands for faster, more accurate and sensitive analytical testing methods for food authenticity, quality and safety. In this e-seminar industry experts discuss the common problems associated with sample preparation for a variety of food applications. They discuss how these have been overcome using a powerful combination of sample extraction and enrichment, with both 1D and 2D GC coupled with mass spectrometry.
The presentations include:
SPME with Gas Chromatography for The Fingerprinting of Olive Oil Volatiles
Giorgia Purcaro (University of Liège, Belgium)
This presentation describes a method that enhances the performance of headspace-SPME using a novel approach based on multi-cumulative trapping solid-phase micro extraction (SPME). The SPME extraction was performed using an automated multi-mode sample preparation system (Centri™) containing a sorbent based focusing trap to retain and preconcentrate analytes. The novel technique was applied to the analysis of olive oil aroma profile using a pattern recognition approach.
By viewing the presentation you will learn:
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Detailed Chemical Fingerprinting of Tea by Comprehensive GCxGC–TOF MS with Tandem Ionisation
Chiara Cordero (University of Turin, Italy)
Comprehensive GC×GC-TOF MS is now considered the most informative approach for chemical characterization of complex food fractions. In this study we explore the primary metabolome of tea (Camellia sinensis L. Kuntze) to reveal compositional differences in farmer-processed green Pu’erh teas from Yunnan Province (China) and semi-oxidized Oolong teas from Fujian Province (China) as a function of extreme climate events (drought/heavy rains) and daily temperatures (low/high elevation). The benefits of adding extra-dimensions of information, by using simultaneous soft and hard (Tandem) ionisation TOF-MS to differentiate isomers, are discussed in terms of the fingerprinting process.
By viewing the presentation you will learn:
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GC×GC for Enhanced Profiling of Fatty Acid Methyl Esters of Avocado Fruits
Taylor Hayward (Apeel Sciences, Goleta, California, USA)
The quality of food can be measured by understanding the volatiles or aroma compounds that encompass it. Here we present method development and validation of the analysis of volatiles and FAMEs using comprehensive two-dimensional gas chromatography (GC×GC) and advanced data mining software. We will show how the flavour profile changes throughout the lifecycle of an avocado, due to a change in compound ratios. Furthermore, the changes in the FAME composition, with respect to ripening time and country of origin, will also be discussed.
By viewing the presentation you will learn:
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