Preface
Chiara Emilia Irma Cordero
1. Olfaction and the complex interaction between odourant ligands and their receptors
Franziska Haag and Dietmar Krautwurst
2. The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processing
Michael Granvogl and Peter Schieberle
3. Heart-cutting and comprehensive multidimensional gas chromatography: Basic principles
Peter Q. Tranchida, Ivan Aloisi and Luigi Mondello
4. Multidimensional gas chromatography: Hyphenation with mass spectrometry
Peter Q. Tranchida, Barbara Giocastro and Luigi Mondello
5. Multidimensional gas chromatography platforms for the analysis of flavours and odorants
Michelle S.S. Amaral, Yada Nolvachai and Philip J. Marriott
6. Sample preparation strategies for comprehensive volatile fingerprinting
Flavio A. Franchina and Giorgia Purcaro
7. GC x GC data visualization, processing, and analysis
Stephen E. Reichenbach
8. Investigation of food flavours by multidimensional and comprehensive gas chromatography
Johannes Kiefl, Lara Joanna Schulze, Ingo Gebauer, Uwe Schaefer, Isabel Rommel, Thomas Heitefaut, Mona Frederike Hauke, Stephan Neumann, Birgit Kohlenberg and Petra Slabizki
9. Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patterns
Simone Squara, Federico Stilo, Marta Cialie Rosso, Erica Liberto, Carlo Bicchi and Chiara Cordero
10. Volatile organic compounds and odourants analysis in industrial gas chromatography
Jim Luong and Ronda Gras
11. Use of GC x GC for the characterization of odours in forensic applications
Lena M. Dubois, Gwen O'Sullivan, Pierre-Hugues Stefanuto, Court D. Sandau and Jean-Francois Focant
12. The diagnostic purpose of odorant patterns for clinical applications using GC x GC
Marco Beccaria, Pierre-Hugues Stefanuto, Giorgia Purcaro and Flavio A. Franchina
