A5064116956- Advanced Chemical Sensor Technologies
- Analytical Chemistry and Chromatography
- Metabolomics and Mass Spectrometry Studies
- Analytical chemistry methods development
- Mass Spectrometry Techniques and Applications
- Biochemical Analysis and Sensing Techniques
- Chromatography in Natural Products
- Food Chemistry and Fat Analysis
- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Spectroscopy and Chemometric Analyses
- Pesticide Residue Analysis and Safety
- Edible Oils Quality and Analysis
- Dye analysis and toxicity
- Coffee research and impacts
- Nuts composition and effects
- Phytochemicals and Antioxidant Activities
- Enzyme-mediated dye degradation
- Meat and Animal Product Quality
- Identification and Quantification in Food
- Essential Oils and Antimicrobial Activity
- Sensory Analysis and Statistical Methods
- Pharmaceutical and Antibiotic Environmental Impacts
- Diet, Metabolism, and Disease
- Food Quality and Safety Studies
University of Turin
2016-2025
Universidad de Huelva
2025
Stellenbosch University
2002
Abstract This article is a short overview of the state art in essential oil analysis. Several aspects analysis oils and volatile fraction vegetable matrices are here critically discussed. The following topics dealt with: steam distillation, hydrodistillation headspace sampling for sample preparation, fast‐GC, fast‐GC–qMS analysis, enantioselective GC, multidimensional GC techniques GC–isotopic ratio mass spectrometry (GC–IRMS) quantitation.
The unceasing evolution of analytical instrumentation determines an exponential increase data production, which in turn boosts new cutting-edge challenges, requiring a progressive integration artificial intelligence (AI) algorithms into the instrumental treatment software. Machine learning, deep and computer vision are most common techniques adopted to exploit information potential advanced chemistry measures. In this paper, our primary focus is on elucidating remarkable advantages...
A new sampling technique, Headspace Sorptive Extraction (HSSE), is here applied for the first time to headspace of medicinal and aromatic plants. The analyte partition coefficient between HSSE-PDMS stir bar sample (K1), concentration factor (CF), reproducibility, minimum recoverable amount were determined by analyzing standard solution high volatility C5–C7 compounds with different polarities structures (cyclohexane, propyl acetate, hexanal, 1-hexen-3-ol, isoamyl 2-heptanol). Four plants,...
This study investigates chemical information of volatile fractions high-quality cocoa (Theobroma cacao L. Malvaceae) from different origins (Mexico, Ecuador, Venezuela, Columbia, Java, Trinidad, and Sao Tomè) produced for fine chocolate. explores the evolution entire pattern volatiles in relation to processing (raw, roasted, steamed, ground beans). Advanced fingerprinting (e.g., combined untargeted targeted fingerprinting) with comprehensive two-dimensional gas chromatography coupled mass...
Effective investigation of food volatilome by comprehensive two-dimensional gas chromatography with parallel detection mass spectrometry and flame ionization detector (GC×GC-MS/FID) gives access to valuable information related industrial quality. However, without accurate quantitative data, results transferability over time across laboratories is prevented. The study applies volatilomics multiple headspace solid phase microextraction (MHS-SPME) a large selection hazelnut samples (Corylus...
The present study examines the ability of targeted and non-targeted methods to provide specific complementary information on groups samples basis their component distribution two-dimensional gas chromatography (GC×GC) plane. volatile fraction Arabica green roasted coffee differing in geographical origins roasting treatments from juniper needles, sampled by headspace-solid phase microextraction, were analyzed GC×GC-qMS sample profiles processed different approaches. In target analysis...