Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography

PrefaceChiara Emilia Irma Cordero1. Olfaction and the complex interaction between odourant ligands and their receptorsFranziska Haag and Dietmar Krautwurst2. The sensomics approach: A useful tool to unravel the genuine aroma blueprint of foods and aroma changes during food processingMichael Granvogl and Peter Schieberle3. Heart-cutting and comprehensive multidimensional gas chromatography: Basic principlesPeter Q. Tranchida, Ivan Aloisi and Luigi Mondello4. Multidimensional gas chromatography: Hyphenation with mass spectrometryPeter Q. Tranchida, Barbara Giocastro and Luigi Mondello5. Multidimensional gas chromatography platforms for the analysis of flavours and odorantsMichelle S.S. Amaral, Yada Nolvachai and Philip J. Marriott6. Sample preparation strategies for comprehensive volatile fingerprintingFlavio A. Franchina and Giorgia Purcaro7. GC × GC data visualization, processing, and analysisStephen E. Reichenbach8. Investigation of food flavours by multidimensional and comprehensive gas chromatographyJohannes Kiefl, Lara Joanna Schulze, Ingo Gebauer, Uwe Schaefer, Isabel Rommel, Thomas Heitefaut, Mona Frederike Hauke, Stephan Neumann, Birgit Kohlenberg and Petra Slabizki9. Exploring food volatilome by advanced chromatographic fingerprinting based on comprehensive two-dimensional gas chromatographic patternsSimone Squara, Federico Stilo, Marta Cialiè Rosso, Erica Liberto, Carlo Bicchi and Chiara Cordero10. Volatile organic compounds and odourants analysis in industrial gas chromatographyJim Luong and Ronda Gras11. Use of GC × GC for the characterization of odours in forensic applicationsLena M. Dubois, Gwen O'Sullivan, Pierre-Hugues Stefanuto, Court D. Sandau and Jean-François Focant12. The diagnostic purpose of odorant patterns for clinical applications using GC × GCMarco Beccaria, Pierre-Hugues Stefanuto, Giorgia Purcaro and Flavio A. Franchina