Applying mutlideminsional GCxGC to High Resolution GC/MS in profiling flavour compounds
Whether ensuring product quality, authenticity or ensuring ingredients deliver the expected sensation, chemically profiling the flavour is a key component of food and ingredient testing. This presentation will describe the fully comprehensive workflow when employing GCxGC to full spectra HRAM GC/MS.
Application of this most comprehensive technique to complex flavours requires software tools able to interrogate the data in a way which is easy to implement. The software is also capable of finding the features in a sample which are of interest, no matter how low the detected amount or how many co-eluting species exist.
What you will learn?
- The benefits of comprehensive chromatography and its application to non-target MS acquisition. The use of intelligent tools to interrogate complex data sets and report key data.
Who should attend?
- Analytical chemists and food scientists interested in the latest techniques and application of intelligent software tools to complex analysis, compound discovery, quality assurance and authenticity.
Presenter: Paul O'Nion (Senior Associate Principal Scientist, Reading Scientific Services Ltd)
Paul is an experienced Analytical Scientist with a history of working in Method Development (R&D), Chemistry, Sample Preparation, Gas Chromatography-Mass Spectrometry (GC-MS), in a variety of industries including Food Analysis, Environmental, Explosives. Working as a specialist in Taints Analysis.
Currently Paul works in the food industry profiling flavour compounds in a number of matrices with a view to mapping quality and authenticity RSSL provides scientific analysis, research, product development, consultancy and training to the global food and drink sectors. By continually investing in technology and people RSSL maintain a foundation in scientific excellence and industry leading customer service.
