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Chapter 2

Sample Preparation for the Gas Chromatography Analysis of Semi-volatiles and Non-volatile Compounds in Food Samples

This chapter reviews sample preparation techniques in use for the analysis of relevant semi-volatile and non-volatile components in liquid and solid foodstuffs. Comparison among techniques evolves from the most conventional and widely accepted ones, to recently introduced approaches which are receiving an increasing attention or are already fully incorporated to this active research field.

Print publication date: 30 Oct 2019
Copyright year: 2020
Print ISBN: 978-1-78801-127-3
PDF eISBN: 978-1-78801-575-2
ePub eISBN: 978-1-78801-899-9