Innovative instrumental approaches coupling multidimensional gas chromatography with spectroscopic techniques in the field of flavours and fragrances

The research work was mainly focused on the development of analytical approaches based on multidimensional gas chromatography for authenticity assessment, preparative purpose, and sensory evaluation of complex matrices containing molecules of flavour and fragrance interest. Part of the studies were focused on the evaluation of analytical methods applied to the authenticity assessment of valuable products by isotopic ratio measurements. For such a purpose, multidimensional gas chromatography (MDGC) coupled to a simultaneous quadrupole mass spectrometry (qMS) and an isotope ratio mass spectrometry (IRMS) were exploited for obtaining reliable δ13C measurements, even in the case of complex matrices. Furthermore, scientific efforts were put into the development of multi-technique analytical approaches including both preparative gas chromatography and spectroscopy for the efficient isolation and structure elucidation of target molecules. Aiming to expand the knowledge in flavour and fragrance field, the investigation of less conventional matrices allowed to improve the mass spectral laboratory-constructed database; in detail, a contribution was provided through the definite structural elucidation by NMR experiments. In addition, evolved trapping technologies were exploited in order to maximise the recovery of pure analytes with different physicochemical properties. Finally, particular emphasis was dedicated to the study of odour-active compounds through the development of a panellist-friendly system. Specifically, combining the heart-cut MDGC and the use of mega bore columns with an olfactometric detection, extremely enhanced performances over conventional approaches were obtained. Thus, all the research activities have been focused on a modern purpose of flavour and fragrance analysis, aiming to characterise key fractions of complex matrices, as also to recognise interesting odour active molecules.