Best of the Week: Pittcon 2025, An Interview with Chris Pohl

This week, LCGC International published a variety of articles on trending topics in separation science. Below, we’ve highlighted some of the most popular articles that were published this week in no particular order.

We’d love to hear from you! Is there a topic you’d like to see covered in LCGC? Share your ideas with us—we value your feedback and are committed to exploring the subjects that matter most to our readers. Email chroncich@mjhlifesciences.com with your thoughts. Happy reading!

Separation Science Spotlight: What’s in Store for Chromatographers at Pittcon

Will Wetzel

The Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy, or Pittcon, is an annual conference and exposition dedicated to laboratory science. It brings together researchers, scientists, and industry professionals from diverse fields, including analytical chemistry, spectroscopy, chromatography, and life sciences. This year, Pittcon will take place in Boston, Massachusetts, from March 1–5, 2025. Throughout the week, conference attendees will have the opportunity to collaborate with their colleagues, learn about the latest trends in analytical chemistry, and network with industry leaders and vendors. Three of these researchers, who we interviewed to garner expectations for this year’s conference, are Emanuela Gionfriddo, Daniel Armstrong, and Nicholas Snow.

Pittcon 2025: What Networking Opportunities Exist?

Will Wetzel

Next week, industry professionals, instrument manufacturers, researchers, and business leaders will gather at the Boston Convention and Exposition Center in Boston, Massachusetts for Pittcon, an annual conference dedicated to exploring new trends in laboratory science. In addition to a schedule filled with interesting courses, posters, and lectures, Pittcon also offers many opportunities to socialize with friends and network with new and old colleagues. During a recent interview with LCGC International, Emanuela Gionfriddo and Daniel Armstrong commented on the importance of networking at events like Pittcon.

Unlocking the Flavor of Glutinous Rice Chicken with GC-MS

John Chasse

Glutinous rice chicken (GRC) is a traditional meat product of the Yanbian Korean nationality known for its palatable taste and distinctive qualities. A joint study between Yanbian University (Yanji, China) and Zhengzhou University (Zhengzhou, China) studied the effects of cooking conditions on loss, texture, and sensory attributes of GRC. Gas chromatography-mass spectrometry and E-nose analyses were conducted on GRC prepared under optimal conditions and a commercially produced alternative.

Christopher Pohl Discusses His Lifetime Achievement in Chromatography Award

Aaron Acevedo

Christopher A. Pohl is the 2025 winner of the LCGC Lifetime Achievement in Chromatography Award. Pohl is known for his significant contributions to chromatography, especially in the field of ion chromatography. His work includes innovations in stationary phases, detection technologies, and sample preparation methods. Pohl will receive his award at Pittcon 2025 in Boston, Massachusetts during an awards session on Tuesday, March 4. In advance of the event, we spoke with Pohl about his career. In this first installment, Pohl discusses what this award means to him.

Characterizing Flavor Profiles of Regional Beef Jerky with GC-MS

John Chasse

A traditional dried meat product that is favored by consumers because of its rich nutritional benefits, extended shelf-life, and distinctive flavor, beef jerky is traditionally prepared by cutting raw beef into strips, seasoning those strips with spices, and then curing, air-drying, and roasting them. Sensory characteristics of beef jerky are determined primarily by its flavor, a quality that has a major influence on the preferences and purchasing decisions of the consumer and often determines the product’s success in the market. Researchers analyzed beef jerky flavor profiles from four Chinese regions (Xinjiang, Tibet, Sichuan, and Inner Mongolia) using gas chromatography-mass spectrometry (GC-MS), an electronic tongue (E-tongue), an electronic nose (E-nose), and sensory analysis. The findings from this study can contribute to a clear understanding of beef jerky's flavor profile and offer valuable insights for improving its quality.