Analysis of Volatile Sulfur Compounds in Swiss Cheese Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)

Analysis of Selected Volatile Organic Compounds in Split and Nonsplit Swiss Cheese Samples Using Selected‐Ion Flow Tube Mass Spectrometry (SIFT‐MS)

“…The low molecular weight sulfur compounds, dimethyl sulfide and dimethyl disulfide along with other sulfur‐containing compounds, must have originated primarily from the catabolism of methionine, an amino acid that is known to be in high concentration in casein (McSweeney and Sousa ; Harper and others ). These sulfur compounds are considered essential contributors to cheese flavor mainly because of their very low threshold values in the ppb to ppt range (Burbank and Qian ; Landaud and others ; Harper and others ). The biochemical pathway leading to the production of these sulfur compounds can be found in McSweeney and Sousa ().…”

“…Selected‐ion flow tube mass spectrometry (SIFT‐MS) permits the headspace analysis of volatile organic compounds (VOCs) at concentrations of parts‐per‐billion/trillion by volume (ppb/ppt) in real time without the need of volatile preconcentration (Harper and others ; Langford and others ). SIFT‐MS employs chemical ionization utilizing H 3 O + , NO + , and O 2 + reagent ions coupled with mass spectrometric detection to identify and quantify targeted compounds using known rate coefficients and product ratios from reacting ionizing species with the target compounds.…”

“…The reactions of these 3 ionizing species with diverse organic groups of compounds, such as alcohols, aldehydes, ketones, ester, sulfur‐containing compounds, and so on, have been defined to facilitate the analysis and interpretation of SIFT‐MS spectra from simple to complex mixtures (Spanel and Smith ). A more detailed account of the theory and technology of SIFT‐MS can be found in literature (Spanel and others ; Smith and Spanel ; Francis ; Harper and others ).…”

Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review

“…ranging from low parts per million (ppm) to ppt], but these compounds also have very low sensory threshold values. At low concentration, they can exhibit high sensory potency that contributes to either appropriate flavour characteristics or an objectionable and sulphurous aroma in food . This sensorial property of sulphur volatile compounds could result from chiral stereochemistry producing enantiomers that cause enantiospecific odour differences or aroma that may change the flavour characteristic between two epimers or cause an aroma character shift from odorous to odorless .…”

Discrimination of Swiss Cheese from 5 Different Factories by High Impact Volatile Organic Compound Profiles Determined by Odor Activity Value Using Selected Ion Flow Tube Mass Spectrometry and Odor Threshold

“…The volatiles would then be in the same proportion as they would be introduced to the consumer. Previous studies report the use of SIFT‐MS to measure the volatile compounds that are produced during the processing of fermented sausages to accertain the effect of sausage fat content and processing on the volatile compounds (Spanel and Smith ) and to analyze real‐time high‐impact volatile sulfur compounds essential to the flavor profile of Swiss cheese (Harper and others ). Other foods including cut onion, crushed garlic, and ripe banana (Spanel and Smith ), tomatoes and tomatillos (Xu and Barringer ), and cod fillets (Noseda and others ) have also been analyzed using SIFT‐MS.…”