Boosting Food Analysis using GCxGC-TOFMS

Joining us from the University of Messina, Mariosimone Zoccali, Assistant Professor of Analytical Chemistry, presents how comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GCxGC-TOFMS) is boosting food analysis. Using extra virgin olive oil (EVOO) as a case study and data acquired on the Pegasus BTX GCxGC-TOFMS, this webinar explores both targeted and non-targeted workflows, demonstrating how advanced separations improve the detection of contaminants and key compounds such as antioxidants and sterols—critical for assessing food quality, authenticity, and flavor.