Application of two-dimensional orthogonal reversed-phase liquid chromatography for taste compound analysis

Deshou Jiang, Yuan Huang, Devin G Peterson

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The discovery of taste compounds in foodstuffs is challenged by traditional one-dimensional liquid chromatographic techniques that have inadequate resolving power to facilitate identification of target analytes. The purpose of this study was to investigate the development and application of an off-line two-dimensional high pressure liquid chromatographic (2D HPLC) system for taste analysis. A simple geometric approach was applied to characterize the practical orthogonality of the analytical system for column selection. This mathematical prediction of resolving power correlated well with the experimental findings. A highly orthogonal 2D HPLC system was developed for the analysis of bitter compounds in whole wheat bread.

Original languageEnglish (US)
Title of host publicationRecent Advances in the Analysis of Food and Flavors
PublisherAmerican Chemical Society
Pages137-144
Number of pages8
ISBN (Print)9780841227590
DOIs
StatePublished - Jan 1 2012

Publication series

NameACS Symposium Series
Volume1098
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

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    Jiang, D., Huang, Y., & Peterson, D. G. (2012). Application of two-dimensional orthogonal reversed-phase liquid chromatography for taste compound analysis. In Recent Advances in the Analysis of Food and Flavors (pp. 137-144). (ACS Symposium Series; Vol. 1098). American Chemical Society. https://doi.org/10.1021/bk-2012-1098.ch010