Blueberries and wheat and beer, oh my! Application of GC×GC to foodomics (James Harynuk, MDCW 2023)

• 🎤 Presenter: James Harynuk, Ryan Dias, Sheri Schmidt, Paulina de la Mata (University of Alberta, Edmonton, Canada)

💡 Book in your calendar: 15th Multidimensional Chromatography Workshop (MDCW) January 2024

15th Multidimensional Chromatography (MDC) Workshop 2024

Abstract

Due to GC×GC’s unique capabilities for delivering separations of complex mixtures of small, organic molecules, it is no surprise that it is a key technology for the agrifood industry. After all, much of the sensory experience related to the food we love to eat is dependent upon its aroma, which is a direct result of mixtures of small, organic molecules. Whether for our gastronomic pleasure (blueberries), or to protect a plant from insect predation (wheat), GC×GC can provide insight into plant metabolism, aiding breeders looking to develop improved lines of crops, be it for flavour or yields. The need for GC×GC in foodomics continues beyond the fields, as exemplified by its use profiling the aromas of spontaneously fermented beers, supporting a multi-omics study of yeasts with the goal of developing new, interesting genetics for the brewing industry.

Scientific advancements in these areas made possible by GC×GC will be highlighted, along with some of the challenges being faced (and solutions being developed) as GC×GC takes a leading role in large omics studies with samples numbering in the thousands.

*This presentation may contain traces of coffee and/or other food/agricultural
products beyond those listed in the title.