The Blossoming of Technology for the Analysis of Complex Aroma BouquetsA Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

被引：21
作者：
Amaral, Michelle S. S. [1 ]
Marriott, Philip J. [1 ]
机构：
[1] Monash Univ, Sch Chem, Australian Ctr Res Separat Sci, Wellington Rd, Clayton, Vic 3800, Australia
来源：
MOLECULES | 2019年 / 24卷 / 11期
关键词：
MDGC; GCxGC; scents; fragrances; mass spectrometry; FLIGHT MASS-SPECTROMETRY; SOLID-PHASE MICROEXTRACTION; VOLATILE ORGANIC-COMPOUNDS; DEPENDENT METABOLIC-CHANGES; CHARACTER-IMPACT ODORANTS; EXTRACT DILUTION ANALYSIS; CORYLUS-AVELLANA L; GCXGC-TOF-MS; ESSENTIAL OIL; QUANTITATIVE-ANALYSIS;
D O I：
10.3390/molecules24112080
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Multidimensional approaches in gas chromatography have been established as potent tools to (almost) attain fully resolved analyses. Flavours and odours are important application fields for these techniques since they include complex matrices, and are of interest for both scientific study and to consumers. This article is a review of the main research studies in the above theme, discussing the achievements and challenges that demonstrate a maturing of analytical separation technology.
引用
收藏
页数：30
相关论文
共 172 条
  • [71] Evaluation of Process Parameters Governing the Aroma Generation in Three Hazelnut Cultivars (Corylus avellana L.) by Correlating Quantitative Key Odorant Profiling with Sensory Evaluation
    Kiefl, Johannes
    Schieberle, Peter
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (22) : 5236 - 5244
  • [72] Impact of processing on odour-active compounds of a mixed tomato-onion puree
    Koutidou, Maria
    Grauwet, Tara
    Van Loey, Ann
    Acharya, Parag
    [J]. FOOD CHEMISTRY, 2017, 228 : 14 - 25
  • [73] Body odour of monozygotic human twins: a common pattern of odorant carboxylic acids released by a bacterial aminoacylase from axilla secretions contributing to an inherited body odour type
    Kuhn, Fabian
    Natsch, Andreas
    [J]. JOURNAL OF THE ROYAL SOCIETY INTERFACE, 2009, 6 (33) : 377 - 392
  • [74] Multidimensional Gas Chromatography in Essential Oil Analysis. Part 2: Application to Characterisation and Identification
    Lebanov, Leo
    Tedone, Laura
    Kaykhaii, Massoud
    Linford, Matthew R.
    Paull, Brett
    [J]. CHROMATOGRAPHIA, 2019, 82 (01) : 399 - 414
  • [75] Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)
    Leduc, Francois
    Tournayre, Pascal
    Kondjoyan, Nathalie
    Mercier, Frederic
    Malle, Pierre
    Kol, Ossarath
    Berdague, Jean Louis
    Duflos, Guillaume
    [J]. FOOD CHEMISTRY, 2012, 131 (04) : 1304 - 1311
  • [76] A novel analytical approach in the assessment of unprocessed Kaffir lime peel and pulp as potential raw materials for cosmetic applications
    Lubinska-Szczygel, Martyna
    Rozanska, Anna
    Dymerski, Tomasz
    Namiesnik, Jacek
    Katrich, Elena
    Gorinstein, Shela
    [J]. INDUSTRIAL CROPS AND PRODUCTS, 2018, 120 : 313 - 321
  • [77] Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin
    Lukic, Igor
    Carlin, Silvia
    Horvat, Ivana
    Vrhovsek, Urska
    [J]. FOOD CHEMISTRY, 2019, 270 : 403 - 414
  • [78] Key Olfactory Cues for Beer Oxidation
    Lusk, Lance T.
    Kay, Susan B.
    Porubcan, Alyssa
    Ryder, David S.
    [J]. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 2012, 70 (04) : 257 - 261
  • [79] Advanced fingerprinting of high-quality cocoa: Challenges in transferring methods from thermal to differential-flow modulated comprehensive two dimensional gas chromatography
    Magagna, Federico
    Liberto, Erica
    Reichenbach, Stephen E.
    Tao, Qingping
    Carretta, Andrea
    Cobelli, Luigi
    Giardina, Matthew
    Bicchi, Carlo
    Cordero, Chiara
    [J]. JOURNAL OF CHROMATOGRAPHY A, 2018, 1536 : 122 - 136
  • [80] Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography
    Maikhunthod, Bussayarat
    Marriott, Philip J.
    [J]. FOOD CHEMISTRY, 2013, 141 (04) : 4324 - 4332
3456789101112