Food and feed control using GC×GC-(MR)TOFMS: Dioxin measurements and beyond

peer reviewe

Enhanced Characterization of the Smell of Death by Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry (GCxGC-TOFMS)

Soon after death, the decay process of mammalian soft tissues begins and leads to the release of cadaveric volatile compounds in the surrounding environment. The study of postmortem decomposition products is an emerging field of study in forensic science. However, a better knowledge of the smell of death and its volatile constituents may have many applications in forensic sciences. Domestic pigs are the most widely used human body analogues in forensic experiments, mainly due to ethical restrictions. Indeed, decomposition trials on human corpses are restricted in many countries worldwide. This article reports on the use of comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GCxGC-TOFMS) for thanatochemistry applications. A total of 832 VOCs released by a decaying pig carcass in terrestrial ecosystem, i.e. a forest biotope, were identified by GCxGC-TOFMS. These postmortem compounds belong to many kinds of chemical class, mainly oxygen compounds (alcohols, acids, ketones, aldehydes, esters), sulfur and nitrogen compounds, aromatic compounds such as phenolic molecules and hydrocarbons. The use of GCxGC-TOFMS in study of postmortem volatile compounds instead of conventional GC-MS was successful

Caratterizzazione chimica del formaggio prodotto in malghe del Friuli Venezia Giulia

To provide a preliminary analytical characterization of Malga cheese (Alpine herdsman's cottage cheese), produced during the summer from the milk of cows grazing on high altitude pastures, a large number of samples ripened for about 30 days from 11 Malgra samples located over a wide area around Carnia, Val Canale and Canal del Ferro (Italy) were analysed. The most significant analytical parameters for typifying Malga cheeses were the contents of DM, fat and protein and the C 18:1 /C 16 fatty acid ratio, which was always >1

Correlation Among instrumental texture, chemical composition and presence of characteristic holes in a semi-hard italian cheese

The present study examines how composition, casein proteolysis and characteristic holes are related to the rheological behaviour of a typical semi-hard Italian cheese. The texture parameters were evaluated using the force-deformation curves obtained from the textural profile analysis (TPA) test. Instrumental detection of hardness, fracturability, gumminess and chewiness were positively correlated with compositional data and negatively correlated with extent and dimension of the holes. Therefore, it has been possible to define mathematical equations that can be used to evaluate the characteristic textural parameters of the product and thus determine composition characteristics