PTR-MS monitoring of VOCs and BVOCs in food science and technology

被引:174
作者
Biasioli, Franco [1 ]
Yeretzian, Chahan [2 ]
Gasperi, Flavia [1 ]
Maerk, Tilmann D. [3 ]
机构
[1] Fdn Edmund Mach, IASMA Res & Innovat Ctr, Food Qual & Nutr Area, I-38010 S Michele Aa, Italy
[2] Zurich Univ Appl Sci ZHAW, Dept Life Sci & Facil Management, Inst Chem & Biol Chem, CH-8820 Wadenswil, Switzerland
[3] Leopold Franzens Univ Innsbruck, Inst Ionenphys & Angew Phys, A-6020 Innsbruck, Austria
关键词
Aroma; Biogenic volatile organic compound; BVOC; Direct-injection mass spectrometry; Fingerprinting mass spectrometry; Flavor; Proton transfer reaction mass spectrometry; PTR-MS; VOC; Volatile organic compound; REACTION-MASS-SPECTROMETRY; VOLATILE ORGANIC-COMPOUNDS; TRANSFER REACTION-TIME; MACHINE TASTES COFFEE; TRACE GAS-DETECTION; HEADSPACE ANALYSIS; FRAGMENTATION PATTERNS; ACRYLAMIDE FORMATION; FLAVOR COMPOUNDS; RAPID DETECTION;
D O I
10.1016/j.trac.2011.03.009
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
Volatile organic compounds (VOCs) and biogenic VOCs (BVOCs), in particular, are a major topic in food science and technology. They play an important role in the perception of odor and flavor and, thus, in food appreciation. Their fast, non-invasive detection helps to control product quality and to monitor fundamental and industrial processes. Furthermore, there is increasing concern about the impact of VOCs and BVOCs from food production on our environment and health. In this contribution, we discuss food-related applications of proton transfer reaction mass spectrometry (PTR-MS), an emerging technique that allows direct, fast, sensitive monitoring of VOCs. After introducing the principles of PTR-MS, we review its applications in food science and technology, highlighting its capabilities from using complete mass spectra as characteristic fingerprints all the way to identifying and quantifying single compounds in a complex food matrix. We end with a description of fundamental studies from food sciences and outline new opportunities offered by recent technological advances. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:968 / 977
页数:10
相关论文
共 86 条
[81]   Evaluation of three gas chromatography and two direct mass spectrometry techniques for aroma analysis of dried red bell peppers [J].
van Ruth, S ;
Boscaini, E ;
Mayr, D ;
Pugh, J ;
Posthumus, M .
INTERNATIONAL JOURNAL OF MASS SPECTROMETRY, 2003, 223 (1-3) :55-65
[82]   Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA [J].
van Ruth, S. M. ;
Villegas, B. ;
Akkermans, W. ;
Rozijn, M. ;
van der Kamp, H. ;
Koot, A. .
FOOD CHEMISTRY, 2010, 118 (04) :948-955
[83]   Influence of mastication rate on dynamic flavour release analysed by combined model mouth/proton transfer reaction-mass spectrometry [J].
van Ruth, SM ;
Buhr, K .
INTERNATIONAL JOURNAL OF MASS SPECTROMETRY, 2004, 239 (2-3) :187-192
[84]   Analysing the headspace of coffee by proton-transfer-reaction mass-spectrometry [J].
Yeretzian, C ;
Jordan, A ;
Lindinger, W .
INTERNATIONAL JOURNAL OF MASS SPECTROMETRY, 2003, 223 (1-3) :115-139
[85]   Individualization of flavor preferences: Toward a consumer-centric and individualized aroma science [J].
Yeretzian, C ;
Pollien, P ;
Lindinger, C ;
Ali, S .
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2004, 3 (04) :152-159
[86]   QTL mapping of volatile compounds in ripe apples detected by proton transfer reaction-mass spectrometry [J].
Zini, E ;
Biasioli, F ;
Gasperi, F ;
Mott, D ;
Aprea, E ;
Märk, TD ;
Patocchi, A ;
Gessler, C ;
Komjanc, M .
EUPHYTICA, 2005, 145 (03) :269-279