Characterization of Food Products by GC×GC-TOFMS and GC-high resolution TOFMS: A Food 'omics' Approach

摘要

Gas chromatography (GC) coupled with mass spectrometry (MS) is an effective tool for characterizing and distinguishing food products. Individual analytes can be isolated from complex food matrices with GC and identified with MS. Information on individual analytes provides food "omics" insight at various stages throughout production, including differentiation of raw materials, process changes, and finished products. As sample complexity increases, additional resolution can be gained with two-dimensional GC (GC×GC) or with high-resolution MS (HR-TOFMS) to isolate additional analytes. These capabilities for investigating food "omics" have implications in quality control, process optimization, and detection of food fraud, among others. Analyses of hops, beer, and edible oils are demonstrated here.