Gas chromatography coupled with mass spectrometry and food chemistry have been tightly linked since the 1960s. This setup is also an integral part of the omics studies when it comes to low mass metabolites. Therefore, the marriage of GC-MS and foodomics is obvious. Two-dimensional gas chromatography coupled with mass spectrometry fits perfectly within the latest trends in foodomics, since it is tailored for holistic food analysis. In this article, the authors will focus on the current trends in 1D and 2D GC-MS-based foodomics.
Authors
- dr inż. Tomasz Majchrzak link open in new tab ,
- dr inż. Kaja Kalinowska link open in new tab ,
- Martyna Lubinska-Szczygeł link open in new tab ,
- Anna Różańska link open in new tab ,
- dr inż. Tomasz Dymerski link open in new tab ,
- prof. dr hab. inż. Waldemar Wardencki link open in new tab ,
- prof. dr hab. inż. Jacek Namieśnik link open in new tab
Additional information
- Category
- Publikacja monograficzna
- Type
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Language
- angielski
- Publication year
- 2021
