Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages

Abstract

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.

Effect of non-Saccharomycesyeasts on the volatile chemical profile of Shiraz wine

“…There is still a lack of understanding in how, specifically, individual species of non‐ Saccharomyces yeasts can alter the sensory properties of a wine. A previous study on Sauvignon Blanc provided considerable insight into how these yeasts changed the chemical and sensory profile of the wine (Beckner Whitener et al ) and along with others (Careri et al , Adahchour et al , Welke and Alcaraz Zini , Beckner Whitener et al ), led the authors to believe that broad, untargeted chemical and metabolomic profiling could similarly help fill the knowledge gap for Shiraz wine. Using untargeted solid phase microextraction (SPME)‐GC × GC‐time of flight (TOF)‐MS, the current study sought to characterise the impact of six non‐ Saccharomyces yeasts on the volatile chemical profile of Shiraz wine.…”

Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection

“…During trial-and-error method optimization, the conventional orthogonal set (nonpolar and polar combination) is commonly the first tested in many works, as it is the most frequently used and usually a successful approach [35,36]. An nonpolar column separation is governed mainly by boiling point differences between analytes, and therefore, the analytes with similar volatilities will be eluted in narrow fractions in the first dimension before being separated via specific interactions with polar phase in second dimension [37]. Most of the standard volatile compounds were eluted in the early stage of the chromatogram at low elution temperatures, and this may result in poor separation for these wine volatiles.…”

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

“…Among all chromatographic techniques most often used for identifying volatile fraction of alcoholic beverages is one-dimensional gas chromatography (GC) (Śliwińska et al 2015). Despite the fact that relatively long time GC analysis allows for separation of around several hundred substances in single run, one-dimensional retention mechanism usually is not enough to prevent co-elution phenomena (Welke and Alcaraz Zini 2011;Cordero et al 2015). Therefore, more and more often, two-dimensional gas chromatography (GC×GC) is used to analyze alcoholic beverages.…”