Non-destructive and High-Throughput—APCI-MS, PTR-MS and SIFT-MS as Methods of Choice for Exploring Flavor Release
2021; American Chemical Society; Linguagem: Inglês
10.1021/bk-2021-1402.ch001
ISSN1947-5918
AutoresAndrew J. Taylor, Jonathan Beauchamp, Vaughan S. Langford,
Tópico(s)Analytical Chemistry and Chromatography
ResumoExploring the dynamic nature of aroma release from foods demands analytical tools capable of fast and sensitive measurements. Real-time mass spectrometry represents a class of technology that offers rapid detection of volatile organic (aroma) compounds (VOCs) at trace concentrations. The emergence of these instruments almost three decades ago opened up the field of food science to closely examine the relationship between food aroma composition and flavor perception in a direct and continuous manner, offering a complementary means to the established conventional approach using gas chromatography-mass spectrometry (GC-MS). Three technologies in particular exhibited suitable capabilities to fulfil the analytical demands for real-time analysis of VOCs and thus dominated this new arena, where they remain the driving technologies today: atmospheric pressure chemical ionization-mass spectrometry (APCI-MS), proton transfer reaction-mass spectrometry (PTR-MS), and selected ion flow tube-mass spectrometry (SIFT-MS). These systems have afforded extensive studies on flavor release, from headspace analysis to in vivo aroma release during food consumption. This chapter introduces these technologies and provides an overview of their key common and differentiating features as a lead-in to the subsequent review and applications chapters of this book.
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