Odorant Detection by On-line Chemical Ionization Mass Spectrometry

Beauchamp, Jonathan; Zardin, Erika

doi:10.1007/978-3-319-26932-0_18

Cited by 15 publications

(21 citation statements)

References 374 publications

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“…They can be referred to as direct-injection mass spectrometry (DIMS) technologies 36 or on-line chemical ionization mass spectrometry (CIMS) techniques. 37 Contrarily to conventional MS-based e-noses, they used low-pressure or atmospheric-pressure soft ionization techniques giving rise to ionized molecular species and limited fragmentations. Simplified mass spectra bearing chemical information on HS composition are thus obtained.…”

Section: Ms-based Electronic Nose-direct Injection Msmentioning

confidence: 99%

“…Since the first applications demonstrating the potentialities of PTR-MS as a very interesting analytical instrument, 70,71 specialized reviews 72,73 and a textbook 74 have reported all necessary details and relevant applications. Moreover, dedicated reviews comparing diverse DIMS methods for VOCs analyses 36,37,57,75 and reviews on PTR-MS applications in food science and technology [76][77][78][79] may drive the interested reader to learn about theoretical aspects, advantages, and limits of the technique in numerous applications. High yield of reagent ions resulting in high ionization efficiency, and admission of samples in air without additional dilution, are the main features that explain the gaining popularity of the method.…”

Section: Proton Transfer Reaction Msmentioning

confidence: 99%

“…88 Quadrupoles are robust mass analysers but they are slow (in direct-injection PTR-MS applications 200 ms dwell times per mass are generally used for full-scan mode giving rise to cycle time above 30 seconds) and provide only unit mass resolution preventing separation of isobaric compounds. Ion-traps that allowed rapid full-scan mode and MS/MS experiments to identify isobaric compounds were also used (adequate references may be found in previously cited literature 37,72,74 ). Based on developments conducted in the 2000s whose references may be found in the reviews cited above, 36,72,74,79 commercialization by Kore Technology and Ionicon Analytik 89 of PTR-MS systems using time-offlight (ToF) mass analysers has established a major breakthrough.…”

Section: Proton Transfer Reaction Msmentioning

confidence: 99%

“…As an extension of MS‐based e‐noses, other ionization methods have been made available for VOC MS‐fingerprinting. They can be referred to as direct‐injection mass spectrometry (DIMS) technologies or on‐line chemical ionization mass spectrometry (CIMS) techniques . Contrarily to conventional MS‐based e‐noses, they used low‐pressure or atmospheric‐pressure soft ionization techniques giving rise to ionized molecular species and limited fragmentations.…”

Section: Introductionmentioning

confidence: 99%

“…It is out of the scope of this manuscript to cite exhaustively all the results obtained using PTR‐ToF‐MS for foodstuff categorization that have appeared in the literature since the launch of commercial instruments. Many examples with diverse scientific goals can be retrieved in available reviews and, again, an important contribution is due to Franco Biasioli's group in Italy. Thus, the use of PTR‐ToF‐MS to profile blueberry genotypes and to identify the most characteristic VOCs confirmed and complemented the results obtained through the SPME‐GC‐MS analysis cited above .…”

Section: Introductionmentioning

confidence: 99%

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Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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Direct‐injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e‐noses) in classification tasks are briefly reviewed, with an emphasis on food‐related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR‐MS), and many results obtained using the powerful PTR‐time of flight‐MS (PTR‐ToF‐MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR‐ToF‐MS. A supervised multivariate data analysis based on partial least squares regression‐discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR‐MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

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Section: Ms-based Electronic Nose-direct Injection Msmentioning

confidence: 99%

Section: Proton Transfer Reaction Msmentioning

confidence: 99%

Section: Proton Transfer Reaction Msmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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Optimization of atmospheric pressure chemical ionization triple quadropole mass spectrometry (MS Nose 2) for the rapid measurement of aroma release in vivo

Hatakeyama

Taylor²

2019

Flavour & Fragrance J

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The use of on‐line mass spectrometry to measure aroma release from model systems, or from people consuming food or beverages, delivers time‐based aroma release curves that relate better to sensory perception. The technique allows the rapid analysis of the headspace above foods as well as the measurement of the performance of flavour systems in manufactured foods during consumption. The data obtained can give quick insights into the potential success of a flavouring and on‐line mass spectrometry is widely used in the food and flavour industries. The speed of data acquisition, sensitivity to a wide range of chemical compounds, and resolution of compounds with the same nominal mass are recurring issues for on‐line analysis. Here, we present a study of the performance of an atmospheric pressure chemical ionization (APCI) source connected to a triple quadrupole mass spectrometer. Fast data acquisition could be achieved with little loss of ion signal but with slightly increased noise. In ‘Multiple Reaction Monitoring’ mode, sensitivity increased appreciably for six out of the seven compounds tested, and changing the collision energy of the system produced different mass spectral patterns for six compounds with the same nominal mass. The application of some of these techniques to coffee analysis identified the challenges and approaches needed to provide an in‐depth analysis for real samples.

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Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Langford¹,

Padayachee²,

McEwan

et al. 2019

Flavour & Fragrance J

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Selected ion flow tube mass spectrometry (SIFT‐MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT‐MS flavour literature, its flexibility and utility are evident. SIFT‐MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT‐MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT‐MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT‐MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.

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Odorant Detection by On-line Chemical Ionization Mass Spectrometry

Cited by 15 publications

References 374 publications

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Optimization of atmospheric pressure chemical ionization triple quadropole mass spectrometry (MS Nose 2) for the rapid measurement of aroma release in vivo

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

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