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<p>Volatile sulfur compounds belong to the group of odor active compounds with very low sensory threshold levels and can influence the aroma of various products either in a positive or a negative way. Due to their high odor potency and their low sensory thresholds, it is critical to identify these substances in complex food matrices. A new instrumental setup based on the combination of a two-dimensional comprehensive gas chromatographic system with simultaneous dual detection based on a sulfur chemiluminescence detector and a time-of-flight mass spectrometer separation and identification was tested. Additionally, two different column configurations were tested and compared for further optimization of separation and selectivity. Three different roasted coffee samples were used to demonstrate the potential of this new instrumental configuration, keeping in mind the volatile and odor active fraction of roasted coffee being among one of the most complex volatile composition when comparing to other food and beverage products.</p> Graphical Abstract <p></p>

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New comprehensive two-dimensional gas chromatography with sulfur and mass selective detection setup- expanding analytical capabilities for detection of odor active sulfur compounds in food

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月25日

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  • Lara Skef,
  • David Asen,
  • Sebastiano Pantò,
  • Erich Leitner

摘要

Volatile sulfur compounds belong to the group of odor active compounds with very low sensory threshold levels and can influence the aroma of various products either in a positive or a negative way. Due to their high odor potency and their low sensory thresholds, it is critical to identify these substances in complex food matrices. A new instrumental setup based on the combination of a two-dimensional comprehensive gas chromatographic system with simultaneous dual detection based on a sulfur chemiluminescence detector and a time-of-flight mass spectrometer separation and identification was tested. Additionally, two different column configurations were tested and compared for further optimization of separation and selectivity. Three different roasted coffee samples were used to demonstrate the potential of this new instrumental configuration, keeping in mind the volatile and odor active fraction of roasted coffee being among one of the most complex volatile composition when comparing to other food and beverage products.

Graphical Abstract