Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography: Volume 96

ISBN-13: 9780323988810 / Angielski / Twarda / 2022 / 444 str.

Chiara Emilia Irma Cordero

Spis treści

Preface Chiara Emilia Irma Cordero 1. Olfaction and the complex interaction between odourant ligands and their receptors Franziska Haag and Dietmar Krautwurst 2. The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing Michael Granvogl and Peter Schieberle 3. Heart-cutting and comprehensive multidimensional gas chromatography: Basic principles Peter Q. Tranchida, Ivan Aloisi and Luigi Mondello 4. Multidimensional gas chromatography: Hyphenation with mass spectrometry Peter Q. Tranchida, Barbara Giocastro and Luigi Mondello 5. Multidimensional gas chromatography platforms for the analysis of flavours and odorants Michelle S.S. Amaral, Yada Nolvachai and Philip J. Marriott 6. Sample preparation strategies for comprehensive volatile fingerprinting Flavio A. Franchina and Giorgia Purcaro 7. GC × GC data visualization, processing, and analysis Stephen E. Reichenbach 8. Investigation of food flavours by multidimensional and comprehensive gas chromatography Johannes Kiefl, Lara Joanna Schulze, Ingo Gebauer, Uwe Schaefer, Isabel Rommel, Thomas Heitefaut, Mona Frederike Hauke, Stephan Neumann, Birgit Kohlenberg and Petra Slabizki 9. Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patterns Simone Squara, Federico Stilo, Marta Cialiè Rosso, Erica Liberto, Carlo Bicchi and Chiara Cordero 10. Volatile organic compounds and odourants analysis in industrial gas chromatography Jim Luong and Ronda Gras 11. Use of GC × GC for the characterization of odours in forensic applications Lena M. Dubois, Gwen O'Sullivan, Pierre-Hugues Stefanuto, Court D. Sandau and Jean-François Focant 12. The diagnostic purpose of odorant patterns for clinical applications using GC × GC Marco Beccaria, Pierre-Hugues Stefanuto, Giorgia Purcaro and Flavio A. Franchina

O autorze

Chiara Cordero (orcid.org/0000-0003-3201-0775) is Full Professor of Food Chemistry at the University of Turin (Italy); her research interests focus on: (a) development of innovative and advanced instrumental configurations for comprehensive two-dimensional gas chromatography (GC×GC) coupled to Mass Spectrometry (MS) for food-omics investigations (profiling and fingerprinting approaches); (b) discovery of food intake markers (food metabolomics, nutrimetabolomics and volatilomics) in bio-fluids after diet-induced derangements; (c) development and application of miniaturized, fully automated and solvent-free sample preparation approaches (Solid Phase Microextraction SPME, Stir Bar Sorptive Extraction SBSE) for sensomic characterization of food.
In 2008, Chiara was awarded with the "Leslie S. Ettre” Award for "original research in capillary gas chromatography with an emphasis on environmental and food safety" and in 2014 received the "John B. Phillips Award” for her research activity in the field of comprehensive two-dimensional gas chromatography. In 2016 Chiara was included by The Analytical Scientist in the "Women Power List” as one of the 50 most influencing women in the analytical sciences.