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
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