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Gas Chromatography in Food Analysis

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Practical Gas Chromatography

Abstract

The analysis of all kinds of compounds of food products is highly important to maintain food quality, which means primarily meeting the consumer’s expectations in terms of sensory properties, health, and correct declaration of ingredients and origin. Absence of residues and contaminants, as well as presence of desired ingredients, is highly appreciated by the consumer. From the multitude of analytical methods applied in food analysis, gas chromatography is an important tool with the major reason providing the unique chromatographical resolution making the parallel determination of a bundle of more or less similar compounds possible. Further, better extraction procedures in combination with innovative detection systems are improving more and more the sensitivity for detecting compounds, even at trace level. This chapter illustrates the applicability of gas chromatography in food analysis by discussing selected examples.

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Authors and Affiliations

  1. Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany

    Sascha Rohn

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  1. Sascha Rohn
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Correspondence to Sascha Rohn .

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Editors and Affiliations

  1. Institute of Functional Genomics, University of Regensburg, Regensburg, Germany

    Katja Dettmer-Wilde

  2. Institute for Analytical Chemistry, University of Leipzig, Leipzig, Germany

    Werner Engewald

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Rohn, S. (2014). Gas Chromatography in Food Analysis. In: Dettmer-Wilde, K., Engewald, W. (eds) Practical Gas Chromatography. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-54640-2_21

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