A multi-location peak parking approach for calculation of second dimensional retention indices for improved volatile compound identification with cryogen-free comprehensive heart-cut two-dimensional gas chromatography

Development and Application of a Novel Multiloop Splitter-Based Non-cryogenic Artificial Trapping Modulation System in Comprehensive Two-Dimensional Gas Chromatography

A multiloop splitter-based non-cryogenic artificial trapping (M-SNAT) modulation technique was established, which applied the first (¹D) nonpolar and the second (²D) polar columns, deactivated fused silica (DFS) columns, a microfluidic Deans switch (DS), and splitters located between the ¹D column outlet and the DS. The splitters were connected into multiple loops with a progressively doubled perimeter of the next loop. This enabled a duplex splitting mechanism within each loop consisting of splitting of analyte pulses, the pulse delay, and their combination which led to equally split peaks of the same analytes with the number of split peaks (n_split) equal to 2^m (m = number of loops). This system resulted in local profiles of artificially split-and-trapped analytes prior to their selective transfers onto the ²D column by means of periodic multiple heart-cuts (H/C). The developed SNAT approach can be successful, providing that the ratio of modulation period to sampling time (P_M/t_samp) is equal to n_split. The approach with n_split = 16 was further developed into a single device platform and applied for the modulation of a wide range of compounds in waste tire pyrolysis samples with the RSD of ≤0.01 and <10% for the one-dimensional modulated peak times and peak areas, respectively (n = 50). The method enabled an artificial modulation mechanism without cryogen consumption and enhanced the ²D peak capacity (²n_c) and ²D separation by use of a longer ²D column.

Modeling of the first dimensional peak with two modulated sub-peaks in comprehensive two-dimensional gas chromatography

According to previous published works, precise modeling of the first dimensional (¹D) peak in comprehensive two-dimensional gas chromatography (GC × GC) requires at least 3 modulated sub-peaks (MSP). This requirement is sometimes difficult to meet, e.g., in case of undersampling modulation. In the present work, the feasibility of modeling of the ¹D peak with only 2 MSP was demonstrated. The effects of modulation phase (ϕ), modulation period (P_M), the peak width (¹σ), and the peak shape of the original ¹D peak on the accuracy of the proposed method were explored. When employing P_M ranging from 6 s ~ 3 s to modulate original peaks with ¹σ = 1.2 s ~ 0.6 s, the maximal error of the modeled ¹t_R is 1.08 s, which is far less than the error generated by employing the largest MSP to estimate the ¹t_R. The deviation of modeled ¹t_R increases with the increase of peak shape distortion, and this deviation is ≤ 0.67 s when tailing factor (T_f) in the range of 0.8 to 1.5. The application of the proposed method was demonstrated by assisting identification of a monoterpene in Myrrh sample. The proposed approach could improve the accuracy in calculation of ¹t_R or ¹I and enhance the reliability of compound identification in GC × GC analysis with undersampling modulation.

Strategies for the identification and sensory evaluation of volatile constituents in wine

Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.