Webcast

Wednesday, April 26, 2012

10:00 AM EDT

Advantages of GC-based Multidimensional Chromatography for Food Analysis

Register Free >>

This educational web seminar will cover the use of heart-cutting multidimensional GC and LC-GC, as well as comprehensive GC (GC×GC) and LC-GC (LC×GC) in the food analysis. Brief historical, theoretical and practical aspects of these approaches will be discussed. In particular, the characteristics of the specific interfaces, required to generate a successful multidimensional separation, will be described. Additionally, the benefits and disadvantages of each method will be critically discussed. Important food applications - such as aroma fingerprinting, chiral elucidation, fatty acid profiling and identifying contaminants,- will be reported, in which the advantages of the proposed methods, over one-dimensional techniques, are clearly demonstrated. There will also be an emphasis on use of the mass spectrometer as the third analytical dimension. Finally, future developments of each approach in the food analysis field, will be discussed.

Sponsored by: SHIMADZU