Potential of Gas Chromatography−Orthogonal Acceleration Time-of-Flight Mass Spectrometry (GC-oaTOFMS) in Flavor Research

Abstract

Gas chromatography-orthogonal acceleration time-of-flight mass spectrometry (GC-oaTOFMS) is an emerging technique offering a straightforward access to a resolving power up to 7000. This paper deals with the use of GC-oaTOFMS to identify the flavor components of a complex seafood flavor extract and to quantify furanones formed in model Maillard reactions. A seafood extract was selected as a representative example for complex food flavors and was previously analyzed using GC-quadrupole MS, leaving several molecules unidentified. GC-oaTOFMS analysis was focused on these unknowns to evaluate its potential in flavor research, particularly for determining exact masses. N-Methyldithiodimethylamine, 6-methyl-5-hepten-2-one, and tetrahydro-2,4-dimethyl-4H-pyrrolo[2,1-d]-1,3,5-dithiazine were successfully identified on the basis of the precise mass determination of their molecular ions and their major fragments. A second set of experiments was performed to test the capabilities of the GC-oaTOFMS for quantification. Calibration curves were found to be linear over a dynamic range of 10(3) for the quantification of furanones. The quantitative data obtained using GC-oaTOFMS confirmed earlier results that the formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone was favored in the xylose/glycine model reaction and 2(or 5)-ethyl-4-hydroxy-5(or 2)-methyl-3(2H)-furanone in the xylose/alanine model reaction. It was concluded that GC-oaTOFMS may become a powerful analytical tool for the flavor chemist for both identification and quantification purposes, the latter in particular when combined with stable isotope dilution assay.

Searching for anthropogenic contaminants in human breast adipose tissues using gas chromatography‐time‐of‐flight mass spectrometry

“…GC‐TOF MS applications have been described for the determination of PBDEs, pesticides, PAHs and PCBs in different environmental matrices 16–19. Other works deal with the determination of PBDEs, xenoestrogens, or flavor research in biological samples,5, 20, 21 or pesticides in food 22. Recently, Čajka and Hajšlova reviewed the application of GC‐TOF MS in food analysis 23…”

Contribution of mass spectrometry to the study of the Maillard reaction in food

“…Recently GC‐orthogonal acceleration time‐of‐flight mass spectrometry (GC‐oaTOFMS) has been shown as an emerging technique offering straightforward access to a resolving power up to 7,000 (Newton et al, 2001). This technique has been used to identify components of a complex flavor extract and to quantify furanones formed in model Maillard reactions (Fay et al, 2003). GC‐oaTOFMS allows exact mass measurements enabling the analyst to propose an elemental composition of each ion obtained in the mass spectrum and, therefore, to pursue structure identification not only on the basis of the molecular ion but also on all fragments.…”

Analysis of the volatile oil from the stem of Acanthopanax Senticosus (Rupr. et Maxim.) harms with several hyphenated methods of chromatography

“…It is significant in the discrimination of the geometrical isomers; in spite of the sensitivity of GC/FTIR with the light pipe interface, the former still cannot be compared with GC/qMS. Gas chromatography/orthogonal Acceleration time-of-flight mass spectrometry (GC/oaTOFMS) is a new hyphenated technique of GC that has been developed in recent years [5][6][7]. It can provide mass resolution with 7 000 (FWHM) higher than the resolution with 1000 (FWHM) of traditional GC/qMS.…”