Laura McGregor | Authors

Articles

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.

Combining Sorptive Extraction with Two-Dimensional Gas Chromatography for the Flavour Profiling of Milk

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.

Investigating Cookie Aroma Profiles Using Dynamic Headspace Sampling and TD–GC–TOF-MS

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.