Advantages of GC–based Multidimensional Chromatography for Food Analysis
Event Date: April 26, 2012 at 10:00 AM EDT
This educational web seminar will cover the use of heart-cutting multidimensional GC and LC–GC, as well as comprehensive GC (GC×GC) and LC–GC (LC×GC) in the food analysis. Brief historical, theoretical and practical aspects of these approaches will be discussed.

In particular, the characteristics of the specific interfaces, required to generate a successful multidimensional separation, will be described. Additionally, the benefits and disadvantages of each method will be critically discussed. Important food applications — such as aroma fingerprinting, chiral elucidation, fatty acid profiling and identifying contaminants,— will be reported, in which the advantages of the proposed methods, over one-dimensional techniques, are clearly demonstrated.

There will also be an emphasis on use of the mass spectrometer as the third analytical dimension. Finally, future developments of each approach in the food analysis field, will be discussed


Alasdair Matheson

LCGC Europe


Peter Q. Tranchida

Associate Professor in Food Chemistry
School of Pharmacy in Messina (Italy)

This is a FREE streaming audio Webcast and does not require a phone line. If you have any questions regarding this Webcast, please contact Jamie Carpenter,

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