PTR-MS monitoring of VOCs and BVOCs in food science and technology

Biasioli, Franco; Gasperi, F.; Yeretzian, Chahan; Märk, T.D.

doi:10.1016/j.trac.2011.03.009

Cited by 184 publications

(117 citation statements)

References 79 publications

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“…To this end, the mass spectrum of the sample's headspace obtained using PTR-MS can be analysed using supervised pattern recognition methods (Biasioli et al 2011). This allows to rapidly assess the products' freshness without the need for determination of particular components of the gaseous mixture.…”

Section: Introductionmentioning

confidence: 99%

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

et al. 2018

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The use of proton transfer reaction mass spectrometry (PTR-MS) for freshness classification of chicken and turkey meat samples was investigated. A number of volatile organic compounds (VOCs) were selected based on the correlation (> 95%) of their concentration during storage at 4°C over a period of 5 days with the results of the microbial analysis. In order to verify if the selected compounds are not sample-specific, a number of samples sourced from various retailers were classified using the concentration of these compounds in the samples' volatile fraction as input variables. The classification was performed using the support vector machines (SVM) supervised pattern recognition algorithm. It was concluded that it is possible to evaluate the shelf life of meat samples obtained from the same source based on the results of a prior analysis. The PTR-MS fingerprint approach might supplement the currently used methods of shelf life evaluation of poultry due to the short time and nondestructive nature of measurement and ease of quantitative analysis.

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Section: Introductionmentioning

confidence: 99%

Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS

et al. 2018

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“…They are the key compounds of plant oleoresin directly participating in plant defense mechanism [1,2], they give signals to the insects associated with plants [3,4], give fruity flavor to our food and beverages [5], they are even present in human breath indicating metabolic state of some organs [6], and they affect our climate globally [7,8].…”

Section: Introductionmentioning

confidence: 99%

Selective reagent ion-time of flight-mass spectrometry study of six common monoterpenes

Materić

Lanza

Sulzer

et al. 2017

International Journal of Mass Spectrometry

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a b s t r a c tOne of the most common volatile organic compounds (VOCs) group is monoterpenes. Monoterpenes share the molecular formula C 10 H 16 , they are usually cyclic and have a pleasant smell. The most common monoterpenes are limonene (present in citrus fruits) and ␣-pinene (present in conifers' resin). Different monoterpenes have different chemical, biological and ecological properties thus it is experimentally very important to be able to differentiate between them in real time. Real time instruments such as Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), offer a real time solution for monoterpene measurement but at the cost of selectivity resulting in all monoterpenes being seen at the same m/z. In this work we used Selective Reagent Ion-Time of Flight-Mass Spectrometry (SRI/PTR-ToF-MS) in order to explore the differences in ion branching when different ionizations (H 3 O + , NO + and O 2 + ) and different drift tube reduced field energies (E/N) were used. We report a comprehensive ion library with many unique features, characteristic for individual monoterpenes.

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“…The qualitative difference in the composition of these two fermented foods is at the basis of the difference in the aromatic notes between "bikedi" and "nsamba". The characterization of these volatile compounds is an important piece of information for understanding the perception of odours, flavor and aromas (Shittu and Adedokun, 2010;Biasioli et al, 2011;Fiches et al, 2013).…”

Section: Resultsmentioning

confidence: 99%