Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release

Taylor, Andrew; Linforth, Robert; Harvey, B.A.; Blake, A.

doi:10.1016/s0308-8146(00)00182-5

Cited by 221 publications

(182 citation statements)

References 27 publications

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“…To monitor real-time changes in the concentration in the air of target volatiles, two distinct techniques were developed in the 90s: APCI-MS, ''Atmospheric Pressure Chemical Ionisation -Mass Spectrometry'' (Taylor, Linforth, Harvey, & Blake, 2000) and PTR-MS, ''Proton Transfer Reaction -Mass Spectrometry'' (Lindinger, Hansel, & Jordan, 1998).…”

Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

“…In practice, all the compounds that contribute to the aroma of a real foodstuff can rarely be monitored simultaneously with such technologies. Those that have very low thresholds and lie outside the detection limits cannot be followed (Taylor et al, 2000). In addition, minor fragment ions with the same m/z value, and positional-and stereoisomers with the same molecular formula, remain barely determined (Lindinger et al, 1998; Taylor et al, 2000).…”

Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

“…Those that have very low thresholds and lie outside the detection limits cannot be followed (Taylor et al, 2000). In addition, minor fragment ions with the same m/z value, and positional-and stereoisomers with the same molecular formula, remain barely determined (Lindinger et al, 1998; Taylor et al, 2000). In studies of aroma-related interactions, researchers thus had to reach a compromise between the number of volatiles monitored and their signal-to-noise ratio.…”

Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

See 2 more Smart Citations

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

Section: Dynamic Analysis Of Volatiles In Sensory Interactionsmentioning

confidence: 99%

See 1 more Smart Citation

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…The main problems encountered when measuring volatile release of food and beverages are the speed of sampling and the sensitivity to detect several compounds at low concentrations 18 . In addition, measurement of temporal changes during product consumption requires a method with good temporal resolution (sampling as low as every 0.01 sec), limited and controlled fragmentation of ions and no interference of normal eating patterns 18 . Atmospheric pressure chemical ionisationmass spectrometry (APCI-MS) is a soft ionisation technique, providing little fragmentation of ions, allowing rapid measurement of volatile compounds in real time 17 .…”

Section: Introductionmentioning

confidence: 99%

“…Atmospheric pressure chemical ionisationmass spectrometry (APCI-MS) is a soft ionisation technique, providing little fragmentation of ions, allowing rapid measurement of volatile compounds in real time 17 . This can be used to study in-vivo volatile release during consumption providing information on retronasal volatile delivery 18 .…”

Section: Introductionmentioning

confidence: 99%

Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System

Clark

Linforth

Bealin-Kelly

et al. 2011

Journal of the Institute of Brewing

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A model beer was created to investigate the effects of ethanol, carbonation and hop acids on volatile release (ethyl acetate, isoamyl alcohol and phenethyl alcohol) using both headspace analysis and in-nose measurement during consumption. None of the factors were found to impact on equilibrium headspace partitioning, however headspace sampling after short term decanting revealed minor and compound specific effects of each of the components. When measured in-vivo, hop acids had no significant effect on volatile delivery; however ethanol significantly increased the delivery of volatiles during consumption. This increase was sustained throughout the release profile. Carbonation was found to increase the release of ethyl acetate and isoamyl alcohol during the first release peak after swallowing, but had no significant effect on phenethyl alcohol. Furthermore, ethyl acetate was increased by carbonation in the second peak after swallowing, but this effect was not found to be persistent in subsequent peaks. These results indicate a trend between the compound's air-water partition coefficient and the effects of carbonation in-vivo. The effects of ethanol and carbonation seemed to be independent and therefore an additive effect is possible. This study highlights the difference between data collected by headspace and in-vivo means.

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Simulation of Mouth Conditions for Flavor Analysis

Deibler

Ruth

2002

Current Protocols in Food Analytical Chemistry

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This unit discusses the use and design of the two mouth simulators, the retronasal aroma simulator (RAS) and the model mouth, that have successfully been verified to produce an effluent with volatile ratios similar to that found in human exhaled breath during eating. Though at a glance the apparatuses seem very different, they produce relatively similar effluents. Of obvious notability is the difference in the size of the reservoir; the RAS reservoir is 1 liter and the model mouth reservoir is 70 ml. When determining which apparatus to use, carefully consider concentration needs, absorption characteristics of compounds, and shear resistance of the food. Figure G1.7.1 is a comparison of chromatograms from a solid-phase microextraction (SPME) from a beverage in a sealed container and from the same beverage in a mouth simulator. This comparison demonstrates that a very different volatile ratio is produced from the same food under different sampling conditions. Due to these differences, it is important to use a sampling method that simulates mouth conditions when studying flavor compositions that produce a human perception. Most methods intended to increase headspace volatile concentration, such as adding salt for salting out, do not uniformly affect volatility. For some compounds,

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Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release

Cited by 221 publications

References 27 publications

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System

Simulation of Mouth Conditions for Flavor Analysis

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