|Title of host publication||Food Science|
|Place of Publication||Netherlands|
|Number of pages||18|
|Publication status||Published - 2020|
Gas chromatography, as a green separation method with low reagent consumption and reduced waste generation, is a versatile and high-resolution technique that is used for the analysis of volatile and semi-volatile compounds in food sample. An overview of the benefits of increasing dimensionality for different types of food complexity is included. Various multidimensional designs and hyphenation approaches are discussed in a practical aspect with an integrated strategy for compound identification. Critical points in the analysis of some compound classes: lipids, sterols, proteins, carbohydrates, phytochemicals, flavor and fragrance, are highlighted with relevant applications.