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Shimadzu Review 77[3・4] (2021.3)
Abstract
Gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS) are commonly used in the assessment of food safety and quality. GC is generally used to analyze and assess specific target components and GC/MS for the com-prehensive analysis and assessment of components. Sulfur compounds can affect food quality even at trace levels. In this article, we introduce the following two methods of analyzing sulfur compounds using GC and GC/MS.
(1) Analysis of total volatile sulfur in beer by gas chromatography-sulfur chemiluminescence detection (GC-SCD)
(2) A new technique in food odor analysis using GC-MS and GC-SCD
1Global Application Development Center, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan
2MS Business Unit, Life Science Business Department, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan
3GC & TA Business Unit, Analytical & Measuring Instruments Division, Shimadzu Corporation, Kyoto, Japan
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