Comprehensive odorant analysis for on-line applications using selected ion flow tube mass spectrometry (SIFT-MS)

Selected ion flow tube mass spectrometry (SIFT-MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT-MS flavour literature, its flexibility and utility are evident. SIFT-MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds - including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf-life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT-MS approach. Other recent developments - across different food groups - have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT-MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT-MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.