Green Separation Techniques for Omics Platforms—Gas Chromatography

Yada Nolvachai, Philip J. Marriot

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Abstract

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.
Original languageEnglish
Title of host publicationFood Science
Place of PublicationNetherlands
PublisherElsevier
Pages1-18
Number of pages18
ISBN (Print)9780081005965
DOIs
Publication statusPublished - 2020

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