Methodology: Gas Chromatography/GCMS
Application: Food Science
Gas Chromatography (GC) and mass spectrometry (MS) are well-suited for the characterization of many different food and flavor samples. The components of a food product with important aroma and taste contributions tend to be volatile and semi-volatile, thus amenable to GC analysis. Coupling GC to TOFMS allows for optimal non-target analysis of food and flavor samples where analytes of interest and importance can be determined through analysis and data evaluation. Software tools that support non-target data analysis and allow for comparing and contrasting samples can effectively reveal useful information from this rich data. There are many applications which can be effectively supported with these capabilities. In this work, we evaluate the aroma profiles for a variety of herb samples, with a particular focus on differences between fresh and dried versions of the herbs. This type of characterization can be useful for quality control, product development, batch comparisons, and provides a better understanding of these types of products and ingredients. Additionally, we explore the benefits of adding a second complementary dimension of separation with comprehensive two-dimensional gas chromatography (GCxGC). GCxGC separates the analytes in a complex sample into two-dimensional space by pairing two columns with complementary stationary phases and modulating the primary column effluent onto the second-dimension column. This offers an enhanced chromatographic separation and can often separate primary column coelutions in the second dimension. GCxGC can often uncover additional information that was obscured in the one-dimensional GC separation. Characterization of a variety of herbs and demonstration of the analytical benefits are shown here.
Authors include John Hayes, LECO Separation Science Product Manager and Joe Binkley, LECO Separation Science Applications Director