Stephen E. Reichenbach

Articles

GC×GC–TOF-MS and Comprehensive Fingerprinting of Volatiles in Food: Capturing the Signature of Quality

March 01, 2020

Food quality differences are dependent on botanical and geographical origins of primary food ingredients as well as storage and handling. Quality assessment for food materials, including cocoa and olive oil, is demonstrated by applying two-dimensional gas chromatography (GC×GC) combined with time-of-flight mass spectrometry (TOF-MS) and pattern recognition.