Elinor Hughes | Authors

Elinor Hughes obtained her B.Sc. in chemistry and Ph.D. in organic chemistry at Bangor University, UK. After working for a chemical manufacturing company for three years, she moved to the Royal Society of Chemistry where she worked in journals publishing for six years and on Chemistry World magazine for four years. This was followed by five years as a freelance copyeditor and science writer. Her current role is technical copywriter at Markes International.


A Look at Improved Aroma Profiling of Foods by High-Capacity Sorptive Extraction

High-capacity sorptive extraction combined with thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS) can improve on traditional methods for the analysis of VOCs and other trace analytes that contribute to the aroma, flavor, and safety of food products.

Improved Aroma Profiling of Foods by High-Capacity Sorptive Extraction

This study demonstrates how the technique can improve on traditional methods in the analysis of VOCs that contribute to the aroma and flavour of a breakfast cereal and in identifying other compounds of interest, such as food additives, contaminants, and potentially toxic compounds at trace levels.

Improved Profiling of Cannabis Terpenes for Accurate Product Labelling Using GC×GC

There are three main sub-species of cannabis—indica, sativa, and ruderalis—but there are hundreds of commercial strains based on these sub-species and their hybrids. Profiling the terpene content in these strains is vital to provide accurate labelling of cannabis-based products, but it can be very challenging. The usual technique for this—one-dimensional gas chromatography (GC)—is not always reliable when it comes to separating the diverse classes of terpenes. This article illustrates how two-dimensional GC (GC×GC) coupled with mass spectrometry (MS) can be used to profile cannabis terpenes with enhanced separation, resulting in the confident identification of terpenes and improved flavour interpretation.