Gas Chromatography in the Analysis of Flavours and Fragrances

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作者：

P Rubiolo，C Cagliero，C Cordero，E Liberto，C Bicchi

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摘要：

Flavours and fragrances are mixtures of volatiles representative of matrices mainly in the food or cosmetic fields that can be sampled with different but specific approaches and/or techniques such as headspace, distillation or extraction. Flavours and fragrances are in general complex but homogeneous mixtures of volatiles requiring high efficiency techniques for their analysis such as gas chromatography (GC) as such or combined with mass spectrometry ( GC-MS ). Flavour and fragrance analysis has radically changed over the last 15–20 years, thanks to both the introduction of new strategies for sample preparation, analysis and data elaboration, and to the development of automatic systems in which the above three steps are merged into a single one (the so-called Total Analysis Systems or T.A.S.). This chapter is an overview of the state of the art of GC techniques in connection with strategies in flavour and fragrance analysis. It will deal with sample preparation techniques that can be directly combined with GC and Fast-GC in combination with MS, qualitative and quantitative analysis, enantioselective GC with cyclodextrin derivatives as chiral selectors and multidimensional GC.

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DOI：

10.1007/978-3-642-54640-2_20

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年份：

2014