Gas chromatography coupled with mass spectrometry (GC-MS) has extensive applications for food characterization and authentication. Due to the high thermal stability of lipophilic compounds, GC/MS lipidomic profiling of foods is a powerful approach for food authentication and characterization. Moreover, GC/ MS volatilomic is a tool to discriminate samples in groups and identify specific biomarkers that are crucial for quality and/or authenticity assessment. The volatile organic compounds (VOCs) in food, especially in honey, wine, and olive oil, are being widely assessed by using GC-MS coupled with solid-phase microextraction (SPME). This chapter gives an overview of the applications of GC-MS lipidomic (fatty acids, triacylglycerols, phytosterols, and n-alkanes) and volatilomic profiling, which has powerful applications in food characterization and authentication.
Application of the gas chromatography technique in the characterization and authentication of food products
Lucci P.;
2021-01-01
Abstract
Gas chromatography coupled with mass spectrometry (GC-MS) has extensive applications for food characterization and authentication. Due to the high thermal stability of lipophilic compounds, GC/MS lipidomic profiling of foods is a powerful approach for food authentication and characterization. Moreover, GC/ MS volatilomic is a tool to discriminate samples in groups and identify specific biomarkers that are crucial for quality and/or authenticity assessment. The volatile organic compounds (VOCs) in food, especially in honey, wine, and olive oil, are being widely assessed by using GC-MS coupled with solid-phase microextraction (SPME). This chapter gives an overview of the applications of GC-MS lipidomic (fatty acids, triacylglycerols, phytosterols, and n-alkanes) and volatilomic profiling, which has powerful applications in food characterization and authentication.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
