The instrumental characterization of volatile organic compounds (VOCs) is essential to have a precise, reliable, and reproducible estimation of food aroma and, therefore, of the overall product quality. In this article we will list the main characteristics of PTR-MS (proton transfer reaction mass spectrometry) and its application in the agri-food chain research. The high time resolution brought by this technology allows real-time monitoring of fast food processes and rapid and noninvasive VOC fingerprinting

Farneti, B.; Yener, S.; Khomenko, I.; Cappellin, L.; Biasioli, F. (2016). The application of Proton Transfer Reaction Mass Spectrometry to the analysis of foods. In: Reference Module in Food Science: Elsevier. ISBN: 9780081005965 doi: 10.1016/B978-0-08-100596-5.03043-2. handle: http://hdl.handle.net/10449/43433

The application of Proton Transfer Reaction Mass Spectrometry to the analysis of foods

Farneti, B.;Yener, S.;Khomenko, I.;Cappellin, L.;Biasioli, F.
2016-01-01

Abstract

The instrumental characterization of volatile organic compounds (VOCs) is essential to have a precise, reliable, and reproducible estimation of food aroma and, therefore, of the overall product quality. In this article we will list the main characteristics of PTR-MS (proton transfer reaction mass spectrometry) and its application in the agri-food chain research. The high time resolution brought by this technology allows real-time monitoring of fast food processes and rapid and noninvasive VOC fingerprinting
Aroma
Artificial mouth system
Direct injection
e-Nose
Fermentation process
Fingerprinting
Flavor perception
Food adulteration
Food authenticity
Food spoilage
Fruit
Headspace analysis
Nosespace analysis
Processed food
PTR-MS
VOCs
Settore AGR/13 - CHIMICA AGRARIA
2016
9780081005965
Farneti, B.; Yener, S.; Khomenko, I.; Cappellin, L.; Biasioli, F. (2016). The application of Proton Transfer Reaction Mass Spectrometry to the analysis of foods. In: Reference Module in Food Science: Elsevier. ISBN: 9780081005965 doi: 10.1016/B978-0-08-100596-5.03043-2. handle: http://hdl.handle.net/10449/43433
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/43433
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