Novel Techniques and New Advances in the Analyses of Fat species in Foods

This webinar will provide an overview on the topic of analyzing various fat species in foods and methods to determine various classes from total fat to various lipid fractions and the wide variety of analyses available for fat determination. Topics discussed will include the analyses of fatty acid methyl esters (FAMES) in foods and the use of comprehensive two-dimensional gas chromatography (GC x GC) for the enhanced separation of highly complex mixtures. Advances in GC column stationary phases and new phases based on ionic liquid technology for the analyses of saturated and polyunsaturated FAMES will be discussed aswell as the use of GC×GC in the field of food lipid analysis. The considerable advantages of the two-dimensional approach (both with and without MS detection), in experiments related to a series of lipid volatiles (fatty acids, sterols, oxidation products, fatty alcohols, etc) will be illustrated.

Featured in this webinar:

• Overview the wide variety of methods available for the analysis of fat in foods.
• Examine traditional and new classes of GC Stationary Phases for the evaluation of various FAME species.
• Discuss the power of two-dimensional gas chromatography (GCxGC) for separating highly complex mixtures and how it can be combined with mass spectrometry for analyzing volatile and semi-volatile analytes

Presenter: Len Sidisky (R&D Manager, Gas Separations Business Unit, Sigma-Aldrich)

Len discusses traditional and new stationary phases for FAME analyses and how these can be used to resolve various fatty acid species.

Len holds a Masters of Food Science from Penn State University and is the author of numerous papers, seminars, and other presentations on capillary gas chromatographic and SPME theory, techniques and applications. He has lectured worldwide, including the United States, Europe, Japan, China and in South America on various chromatographic techniques primarily focusing on capillary GC, SPME and air monitoring devices/ adsorbents.

Presenter: Dr. Peter Q. Tranchida (Associate Professor, Food Chemistry in the Department of Pharmaceutical and Health Product Sciences, University of Messina)

Dr. Tranchida discusses the use of GC×GC in the field of food lipid analysis. The considerable advantages of the two-dimensional approach (both with and without MS detection), in experiments related to a series of lipid volatiles (fatty acids, sterols, oxidation products, fatty alcohols, etc) will be illustrated and discussed.

Dr. Tranchida focuses on the study of complex food samples using advanced chromatography processes, such as fast and very-fast GC systems. An emphasis of his work is the evaluation of ultimate generation stationary phases (i.e., ionic liquids), and the development and application of classical multidimensional and comprehensive chromatography systems. In the field of GC×GC, he has performed applications, method optimization studies, and introduced a new form of flow modulation. At the”9th GC×GC symposium” he was awarded the “John Phillips Award” for outstanding achievements in the field of comprehensive two-dimensional gas chromatography. He has co-authored 100 scientific papers, 16 book chapters, and 240 oral/poster presentations.