Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography

Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography

1st Edition - February 16, 2022

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  • Editor: Chiara Emilia Irma Cordero
  • Hardcover ISBN: 9780323988810
  • eBook ISBN: 9780323988827

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The volume has as primary focus multidimensional gas chromatography (heart-cutting systems, comprehensive 2D-GC systems and hybrid solutions) and its characteristic features for in depth investigation of complex fractions of odor-active volatiles. Contributions, from outstanding researchers in the field from Academia and industry, cover fundamentals aspects on the physiology of olfaction, the strategies to identify key-odorants from the bulk of detectable volatiles (sensomics), the principles of operation of multidimensional analytical platforms (i.e., comprehensive two-dimensional gas chromatography – GC×GC; heart-cut 2D-GC, hybrid systems), and the fundamental role of mass spectrometry in providing reliable and informative data. Insights on new systems design and configurations are also provided, including sample preparation and data processing strategies, as important steps of the whole analytical process. Real-world examples cover food volatiles, complex aroma mixtures, odors emitted from industrial plants, volatiles of interest in forensic and medical applications.

Key Features

  • Providing insights on fundamental aspects and advances in analytical platforms design and work-flows implementation for volatiles and odorants patterns detection in key-application areas
  • Up-dates on the most modern and advanced solutions to isolate, detect and characterize complex odorant patterns by multidimensional analytical techniques
  • Critical overview on main application areas where odors have a key-information role: food aroma and flavor industry, industrial environments, forensic and clinical applications


Researchers (from Academia and Industry) interested in advanced analytical platforms for volatile organic compounds chemical characterization; young scientists who wants insights on the potentials of multidimensional gas chromatography applied to odorants/volatiles analysis; analytical chemists interested in hyphenation and platform design; experts in the fields of food flavors, fragrances, forensics, industrial odors and breath analysis

Table of Contents

  • Cover image
  • Title page
  • Table of Contents
  • Copyright
  • Dedication
  • Contributors to Volume 96
  • Preface
  • Series editor's preface
  • Chapter One: Olfaction and the complex interaction between odourant ligands and their receptors
  • Abstract
  • 1: Receptor-based techniques for an assignment of odourants to their receptors (de-orphanization)
  • 2: Transition metal trace elements as modulators of OR activity
  • 3: Complex interactions of odourants at the receptor level are the first steps in odourant coding
  • 4: Metabolism of odourants in the olfactory epithelium may add to the complexity of odourant coding at the receptor level
  • 5: Gas chromatography coupled to biological sensors: An outlook
  • Chapter Two: The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing
  • Abstract
  • 1: Brief history of research on aroma compounds
  • 2: Why is there a need to know the food constituents responsible for the aroma?
  • 3: The “omics” approaches
  • 4: On the way to the sensomics approach
  • 5: Application of the sensomics concept to cold-pressed native rapeseed oil eliciting the aroma attributes desired by consumers (“golden standard”) and to native cold-pressed rapeseed oil eliciting a fusty/musty off-flavour
  • 6: Multivariate/chemometric methods
  • 7: General conclusions and perspectives
  • Chapter Three: Heart-cutting and comprehensive multidimensional gas chromatography: Basic principles
  • Abstract
  • 1: Introduction
  • 2: Heart-cutting MDGC
  • 3: Comprehensive 2D GC
  • Chapter Four: Multidimensional gas chromatography: Hyphenation with mass spectrometry
  • Abstract
  • 1: Introduction
  • 2: Hyphenation of multidimensional gas chromatography with mass spectrometry
  • 3: Final considerations
  • Chapter Five: Multidimensional gas chromatography platforms for the analysis of flavours and odorants
  • Abstract
  • 1: Introduction
  • 2: MDGC operation modes and system configurations
  • 3: Applications of multidimensional gas chromatography to plant aroma volatiles
  • 4: Concluding remarks
  • Chapter Six: Sample preparation strategies for comprehensive volatile fingerprinting
  • Abstract
  • 1: Introduction
  • 2: Static and high-concentration capacity headspace
  • 3: Dynamic headspace sampling
  • 4: Quantification approaches in headspace analysis
  • Chapter Seven: GC×GC data visualization, processing, and analysis
  • Abstract
  • 1: Introduction
  • 2: Visualization
  • 3: Processing
  • 4: Analysis
  • 5: Conclusion
  • Acknowledgement
  • Chapter Eight: Investigation of food flavours by multidimensional and comprehensive gas chromatography
  • Abstract
  • 1: Introduction
  • 2: Enantioselective analysis of flavouring materials
  • 3: Identification and quantitation of aroma compounds
  • 4: Specific applications
  • 5: Conclusions
  • Chapter Nine: Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patterns
  • Abstract
  • 1: Introduction
  • 2: Chromatographic fingerprinting
  • 3: Hazelnut volatilome: A challenging test bench for advanced fingerprinting strategies
  • 4: Conclusions
  • Chapter Ten: Volatile organic compounds and odorants analysis in industrial gas chromatography
  • Abstract
  • 1: Introduction
  • 2: Cryogenic gas chromatography
  • 3: Separation and selectivity improvement with single dimensional gas chromatography
  • 4: Multidimensional gas chromatography
  • 5: Comprehensive two-dimensional gas chromatography
  • 6: Conclusions
  • Acknowledgements
  • Chapter Eleven: Use of GC×GC for the characterization of odours in forensic applications
  • Abstract
  • 1: Introduction
  • 2: Overview
  • 3: Forensic odour
  • 4: Conclusion
  • Chapter Twelve: The diagnostic purpose of odorant patterns for clinical applications using GC×GC
  • Abstract
  • 1: Introduction
  • 2: The analytical workflow
  • 3: Chemometric techniques in clinical olfactory research
  • 4: Applications
  • Index

Product details

  • No. of pages: 442
  • Language: English
  • Copyright: © Elsevier 2022
  • Published: February 16, 2022
  • Imprint: Elsevier
  • Hardcover ISBN: 9780323988810
  • eBook ISBN: 9780323988827

About the Serial Volume Editor

Chiara Emilia Irma Cordero

Chiara Emilia Irma Cordero
Chiara Cordero ( 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.

Affiliations and Expertise

Dipartimento di Scienza e Tecnologia del Farmaco; Universita degli Studi di Torino Via Pietro Giuria, Turin - Italy

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