Overview of Detectors in Gas Chromatography

Rahman, Md. Musfiqur; El‐Aty, A.M. Abd

doi:10.1002/9783527678129.assep025

Cited by 2 publications

(4 citation statements)

References 13 publications

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“…In FID, the column effluent is combusted by an air‐hydrogen flame, causing ionization of compounds and producing a current which is detected and converted to a signal. FIDs are widely used due to low cost, long‐term reliability, and universal applicability for compounds with carbon‐hydrogen bonds in their chemical structure (Mariaca, & Bosset, ; Rahman, El‐Aty, & Shim, ).…”

Section: Dynamic Extractions – Purge and Trap Thermal Desorption Somentioning

confidence: 99%

“…Each adjacent rod has the opposite charge compared to its nearest counterpart. When DC voltage is applied and the voltage signs are rapidly reversed, varying electrical fields are produced, enabling ions with specific mass‐to‐charge ratios to pass (Rahman et al., ).…”

Section: Dynamic Extractions – Purge and Trap Thermal Desorption Somentioning

confidence: 99%

“…The velocity of the ion depends on its mass‐to‐charge ratio. By calculating the length of time it has taken for an ion to reach the detector at a known distance, the mass‐to‐charge ratio of the ion can be estimated (heavier particles travel at lower speeds) (Rahman et al., ). The high cost of this technology is the main reason why TOF MS has not been as widely used as quadrupole MS in cheese flavor research.…”

Section: Dynamic Extractions – Purge and Trap Thermal Desorption Somentioning

confidence: 99%

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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

148

128

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The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detection of volatiles. A wide range of extraction techniques is available, and technological improvements have been developed in GC separation and detection that enhance our understanding of the role of individual key volatiles to cheese flavor. To date, for surface-ripened cheese, the main volatiles detected that contribute to flavor include acids, ketones, alcohols, and sulfur compounds. However, based on the limited number of studies undertaken and the approaches used, it appears that a significant degree of bias possibly exists that may have over-or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.

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Section: Dynamic Extractions – Purge and Trap Thermal Desorption Somentioning

confidence: 99%

Section: Dynamic Extractions – Purge and Trap Thermal Desorption Somentioning

confidence: 99%

Section: Dynamic Extractions – Purge and Trap Thermal Desorption Somentioning

confidence: 99%

See 1 more Smart Citation

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

148

128

View full text Add to dashboard Cite

show abstract

“…It is reported that GC is more suitable for volatile compounds in comparison to LC which is applied to more polar and non-volatile compounds (Chormey, Karakuş, et al, 2017). GC can be coupled with different detection systems including thermal conductivity detector (TCD), electron capture detector (ECD), nitrogen phosphorus detector (NPD) and flame photometric detector (PID), flame ionization detector (FID) (Chormey, Büyükpınar, Turak, Komesli, & Bakırdere, 2017;Rahman, El-Aty, & Shim, 2015). A more sensitive, accurate and precise determination of compounds is achieved when GC is coupled with mass spectrometry (MS) (Lindon, Tranter, & Koppenaal, 2016).…”

Section: Introductionmentioning

confidence: 99%

Determination of fenazaquin in irrigation canal water and soil samples by gas chromatography mass spectrometry

Turan¹

2019

European Journal of Science and Technology

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Öz Pestisitlerin tarımsal alanlarda gereğinden fazla ve yanlış kullanımlarının yol açtığı sağlık problemleri, pestisit kullanımının düzenlenmesi ve kontrol edilmesi için acil müdahalenin gerekliliğini doğurmuştur. Kontrolsüz pestisit kullanımının çevreye olan etkisi su ve toprak gibi çevresel kaynaklarda meydana gelen p ile kanıtlanmıştır. Fenazaquin tarım alanlarında yaygın olarak kullanılan ve canlı ve çevre sağlığı açısından olumsuz etki gösterdiği bilinen pestisitler içerisinde yer almaktadır. Bu çalışmada, iki farklı çevresel kaynaktan alınan numune analiz edilmiş; yüksek hassasiyete sahip bi gaz kromatografisi-kütle spektrometrisi (GC-MS) kullanılarak sulama kanal suyu ve toprak numunelerinde daha önce belirtilen pestisit 'fenazaquin'in tayini gerçekleştirilmiştir. Çalışmanın ilk aşamasında tespit limiti (LOD), tayin limiti (LOQ) ve bağıl standart sapma (RSD) değerleri sırasıyla 0.04 mg/L, 0.14 mg/L and 10.2% olarak belirlenmiştir.l Bir sonraki adımda, gerçek örnek matrislerinin analiz sonuçlarına etkilerini gözlemlemek amacıyla, yüksek konsantrasyonlu stok çözeltilerin düşük hacimleri ilave edilerek numuneler farklı kokonsantrasyonlarda hazırlanmıştır.Yapılan bütün ölçümlerde hassas analitik cihaz GCMS sisteminde geliştirilen uygun sıcaklık programı kullanılmıştır. Klasik geri kazanım prosedürünü kullanarak elde edilen sonuçlar yeterli derecede olmasına rağmen matris eşleştirme kalibrasyon stratejisinin kullanımı sayesinde geri kazanım oranı neredeyse %100'e yükseltilmiştir. Nitekim, bu çalışma iki farklı çevresel numunedeki fenazaquinin klasik geri kazanım ve matris eşleşme stratejisi ile tespit edilebileceğini açıklamaktadır. Sulama kanalı suyu ve toprak örnekleri tarım alanlarında kullanılan pestisitlerden kaynaklanan yüksek kontaminasyon riski altındadır.

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Overview of Detectors in Gas Chromatography

Abstract: The aim of this chapter is to provide basic interpretation of gas chromatography ( GC ) detectors mainly devoted to the students and beginners in the field of GC .

Cited by 2 publications

References 13 publications

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Determination of fenazaquin in irrigation canal water and soil samples by gas chromatography mass spectrometry

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