Giorgia Purcaro | Authors

There are several key benefits to using multidimensional GC techniques in routine analysis. An examination of mineral oil analysis in food reveals the utility of these techniques.

Multiple-cumulative trapping headspace extraction coupled with high-concentration-capacity tools, such as SPME, enhances sensitivity of volatiles, as illustrated here in food analysis.

The potential of SPME when combined with MSE for the characterization of olive oil aroma profiles is presented.

An overview of the analytical approaches proposed, from sample preparation to the final chromatographic determination, for the reliable risk assessment of mineral oil hydrocarbon (MOH) contaminants in food. The analysis of these contaminants in food is a challenging task and requires a comprehensive approach to tackle the cumbersome issues related to their determination.

Food contamination from mineral oil saturated hydrocarbons (MOSHs) and mineral oil aromatic hydrocarbons (MOAHs) is problematic and requires a sensitive analytical technique. These contaminants were analyzed using GC×GC with flame ionization detection (FID) and time-of-flight–MS (TOF–MS) parallel dual detection. The method provides enhanced chromatographic separation, along with the full mass spectra information, and overcomes difficult interferences, resulting in reduction of false positives over conventional GC–MS methods.