| Title | Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips. | | Author(s) | Lojzova L, Riddellova K, Hajslova J, Zrostlikova J, Schurek J, Cajka T | | Institution | Institute of Chemical Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic. | | Source | Anal Chim Acta 2009 May 8; 641(1-2):101-9. | | Abstract | Several methods have been developed for the analysis of substituted pyrazines and related substances in potato chips. Following separation/detection approaches (all employing head-space solid phase microextraction, HS-SPME, for volatiles sampling), have been critically assessed in our study: (i) gas chromatography-ion trap mass spectrometry (GC-ITMS), (ii) gas chromatography-time-of-flight mass spectrometry (GC-TOFMS); (iii) comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS). Although in none of the tested systems full chromatographic resolution of some isomeric pairs could be achieved, the use of GCxGC-TOFMS offered the best solution, mainly because of distinctly lower limits of quantification (LOQs) for all of 13 target alkylpyrazines. In addition to good performance characteristics, a non-target screening and tentative identification of altogether 46 N-containing heterocyclic compounds (pyrazines, pyrrols, pyridines, pyrrolidinones, and tetrahydropyridines) was also enabled. | | Language | eng | | Pub Type(s) | Journal Article
| | PubMed ID | 19393373 |
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