Alternative GC–MS approaches in the analysis of substituted pyrazines.pdfVIP

Analytica Chimica Acta 641 (2009) 101–109 Contents lists available at ScienceDirect Analytica Chimica Acta j o u rn al h omepage: w w w. elsev /locate/aca Alternative GC–MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips Lenka Lojzova a , Katerina Riddellova a , Jana Hajslova a,∗ , Jitka Zrostlikova b , Jakub Schurek a , Tomas Cajka a a 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 b LECO Instrumente Plzen, Application Laboratory Prague, Sokolovska 219, 190 00 Prague 9, Czech Republic a r t i c l e i n f o a b s t r a c t Article history: Several methods have been developed for the analysis of substituted pyrazines and related substances Received 28 November 2008 in potato chips. Following separation/detection approaches (all employing head-space solid phase Received in revised form 16 March 2009 microextraction, HS-SPME, for volatiles sampling), have been critically assessed in our study: (i) gas Accepted 20 March 2009 chromatography–ion trap mass spectrometry (GC–ITMS), (ii) gas chromatography–time-of-flight mass Available online 31 March 2009 spectrometry (GC–TOFMS); (iii) comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC ×GC–TOFMS). Although in no