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.

Biasioli, F.; Yeretzian, C.; Gasperi, F.; Märk, T.D. (2011). PTR-MS monitoring of VOCs and BVOCs in food science and technology. TRAC. TRENDS IN ANALYTICAL CHEMISTRY, 30 (7): 968-977. doi: 10.1016/j.trac.2011.03.009 handle: http://hdl.handle.net/10449/20531

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

Biasioli, Franco;Gasperi, Flavia;
2011-01-01

Abstract

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.
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
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2011
Biasioli, F.; Yeretzian, C.; Gasperi, F.; Märk, T.D. (2011). PTR-MS monitoring of VOCs and BVOCs in food science and technology. TRAC. TRENDS IN ANALYTICAL CHEMISTRY, 30 (7): 968-977. doi: 10.1016/j.trac.2011.03.009 handle: http://hdl.handle.net/10449/20531
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/20531
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