PTR-MS in enology: Advances in analytics and data analysis

Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release

“…[20,21] The absence of H 3 O + reagent ion depletion when analyzing ethanol-containing products by PTR-MS was checked before data analysis, as well as the amount of ions from ethanol (which must not represent more than 30% of the total count rate signal). [19,20] Measurements were performed using the Multiple Ion Detection (MID) mode on 16 ions with a cumulated dwell time of 0.84 s, making it possible to analyze all ions in less than 1 s (to be in agreement with subject's average expiration time) ( Table 1 . [17] The humidity level was checked by monitoring the abundance of the m/z 37 ions, which must remain under 2% of the reagent ion signal intensity in order to limit background signals during analyses (Ionicon Analytik, Innsbruck, Austria).…”

“…[17] Numerous studies focused on wines, in particular, highlighting the growing interest of using complementary methods to develop a better understanding of relationships between aroma release and perception. [5,18,19] However, once again, the application of such technologies to progress in the understanding of the origin of perceptions of high ethanol-containing beverages remained limited.…”

Proton Transfer Reaction Time-of-Flight Mass Spectrometry at Low Drift-Tube Field-Strengths Using an H₂O-Rare Gas Discharge-Based Ion Source

“…Proton transfer reaction mass spectrometry (PTR-MS) is a technique that allows for fast and sensitive measurements of volatile organic compounds (VOCs) at trace levels in air, 1)῎3) and is currently used in many branches of research such as atmospheric chemistry, 4)῎10) plant physiology and ecology, 11)῎13) microorganisms activity, 14) medical research, 15)῎18) food research, 19)῎21) and scientific criminal investigation.…”

Reflectance of botanical, production and geographical origin on the unique compositional traits of purple grape juices

“…Volatile compounds that have proton affinities higher than water (>166.5 kcal/mol), such as esters, aldehydes, alcohols, carbonyl compounds, and some volatile acids, are then ionized, mass analyzed in a quadrupole mass spectrometer and eventually detected as ion counts s -1 (cps) by a secondary electron multiplier. The outcome is a mass resolved fingerprint of the total volatile profile of juice samples (Spitaler et al, 2007).…”

“…Some of the various foods and beverages that have already been investigated, with promising and positive results are wines (Spitaler et al, 2007), butter (Macatelli et al, 2009), vegetable oils (Ruiz-Samblás et al, 2012, meat products , coffee (Özdestan et al, 2013), fruits (Biasioli et al, 2003;Granitto et al, 2007) and even fruit juices (Aprea et al, 2009;van Ruth, Frasnelli, & Carbonell, 2011). The advantage of PTR-MS over GC-MS and GC-FID is that it is a non-destructive and rapid technique that does not require sample preparation, thus saving time and avoiding adulteration prior to analysis.…”