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Tandem Mass Spectrometry Applied to the Characterization of Flavor Compounds

1985; American Chemical Society; Linguagem: Inglês

10.1021/bk-1985-0289.ch009

1947-5918

Kenneth L. Busch, Kyle J. Kroha,

Analytical Chemistry and Chromatography

Tandem mass spectrometry (MS/MS) is a new analytical technique applied to problems in food and flavor analyses. Rapidity of analysis, a high discrimination against chemical noise, and the ability to analyze mixtures for functional groups are attributes of MS/MS that make it attractive for such problems. Sample collection and pretreatment differ from methods used in GC/MS. Correct choice of an ionization method is paramount. Daughter ion MS/MS spectra are used for compound identification via comparison with those of authentic compounds, and parent and neutral loss spectra are useful in functional group analysis. Applications to direct analysis of volatiles emitted from fruits and to spice analyses are considered.