This proof-of-principle study shows that polymer-based sorptive extraction probes, coupled with secondary focusing by thermal desorption and analysis by flow-modulated GC×GC–TOF-MS/FID, can be used to separate and identify flavour compounds in milk. As well as comparing the profiles of dairy and non-dairy milks, this article highlights the practical benefits of this sampling procedure, the ability of two-dimensional GC to physically separate components that would coelute in one-dimensional GC, and the use of software tools to improve workflow.
This study describes the analysis of fragranced washing detergent and washing powder using probe-based headspace and immersive sorptive extraction, in conjunction with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). As well as discussing the differences between the two samples, the analyte ranges covered by headspace and immersive sampling are compared.
This study describes the monitoring of potentially harmful volatile organic compounds (VOCs) emitted from respiratory medical devices, by pumped sampling and thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS) analysis in accordance with ISO 18562 part 3. Emissions from two sets of face-mask supply tubing and three nasal cannulas were compared, and all were found to emit VOCs at levels that may give cause for concern.
This study describes the gas chromatography–mass spectrometry (GC–MS) analysis of trace-level “air toxics” in humidified cannister air, using cryogen-free preconcentration technology. We show that this method is able to detect 65 target compounds ranging from propene to naphthalene, with method detection limits as low as 0.7 pptv in SIM mode, making it compliant both with standard TO-15 methods, and with “trace TO-15” methods stipulating lower detection limits.
This proof-of-principle study shows that dynamic headspace sampling with thermal desorption–gas chromatography–time‑of-flight mass spectrometry (TD–GC–TOF-MS) analysis can be used to investigate the complex aroma profiles released from flavoured cookies. Key flavour compounds in chocolate-chip, peanut, and orange-cream cookies are highlighted, and the effect of raising the headspace extraction temperature is examined.
This article provides a short overview of the theory and practice of the rapidly developing field of two‑dimensional gas chromatography (GC×GC). Included in the discussion are a summary of the detectors used, an assessment of the options available for modulating the first-column eluate, and some recent developments in methodologies for interpreting the results.