**Chapter 6 109**

Gas Chromatography in Food Authentication *by Kristian Pastor, Marijana Ačanski and Djura Vujić* Preface

Gas chromatography (GC) is one of the most important types of chromatography used in analytical chemistry for separating and analyzing chemical organic compounds. According to the International Union of Pure and Applied Chemistry (IUPAC) recommendation, gas chromatography is defined as a separation technique in which the mobile phase is a gas. GC is a separation and detection method for sample mixtures, whose components can be volatilized without thermal decomposition. The analytical procedure is used to determine organic substances, usually molecules with a molecular mass less than 500 g/mol and a boiling point less than 400 °C. At the beginning, this method was used to study petrochemical products. Today, gas chromatography is one of the most widespread investigation methods of instrumental analysis. This technique is used in the laboratories of chemical, petrochemical, and pharmaceutical industries, in research institutes, and also in the clinical, environmental, and food and beverage analysis. Recent developments in GC have resulted in the introduction of new sample preparation techniques and developing newer separation and detection solutions, such as fast GC, multidimen-

This book is the outcome of contributions by experts in the field of gas chromatography. In Chapter 1, the definition, short history, and recent developments of gas

Chapter 2 contains a detailed overview of derivatization methods in GC and GC/ MS. In Chapter 3, a broad overview of sample preparation techniques in GC and GC/MS is presented. In Chapter 4, the authors present a comprehensive study on pyrazole fragmentation by gas chromatography coupled with mass spectrometry. In Chapter 5, a GC/MS/MS method has been developed and validated for the determination and quantification of 35 multiclass pesticide residues in grape samples. The QuEChERS-dSPE (Dispersive Solid Phase Extraction) method was used for the extraction of the pesticide residues. Chapter 6 contains an overview of gas chro-

The Editor would like to thank all the authors of these chapters for their contribution of work and commitment, which allowed the publication of this book. All the help and advice from Mrs. Marina Dusevic, the editorial Author Service Manager is

**Dr. Peter Kusch**

Rheinbach, Germany

Department of Applied Natural Sciences,

Bonn-Rhein-Sieg University of Applied Sciences,

sional GC, and hyphenated GC.

chromatography are described.

also gratefully acknowledged.

matographic methods for food authentication.
