Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds

被引：209

作者：

Buhr, K ^{[1
]}

van Ruth, S ^{[1
]}

Delahunty, C ^{[1
]}

机构：

[1] Natl Univ Ireland Univ Coll Cork, Dept Food Sci Food Technol & Nutr, Cork, Ireland

来源：

INTERNATIONAL JOURNAL OF MASS SPECTROMETRY | 2002年 / 221卷 / 01期

关键词：

flavour; fragmentation; isobaric compounds; isomeric compounds; PTR-MS;

D O I：

10.1016/S1387-3806(02)00896-5

中图分类号：

O64 [物理化学（理论化学）、化学物理学]; O56 [分子物理学、原子物理学];

学科分类号：

070203 ; 070304 ; 081704 ; 1406 ;

摘要：

The behaviour of 53 flavour compounds in Proton Transfer Reaction-Mass Spectrometry (PTR-MS) was investigated. Obtained spectra showed general rules on fragmentation patterns of alcohols, aldehydes, ketones and esters. Alcohols and aldehydes split off water while ketones hardly show any fragmentation. The mass fragments at m/z = 55 and 69 are potential markers for the presence of aldehydes and mono-unsaturated alcohols. Esters hydrolyse dependent on the ratio of the carbon chain length of their alcoholic part vs. their acidic part. Although fragmentation of individual compounds generally complicates the headspace spectra of complex mixtures, it can provide relevant information on discrimination of isobaric and isomeric compounds. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：1 / 7

页数：7

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