Novel Mass Spectrometry Methods in Flavour Analysis

Authors

  • Laurent B. Fay Nestle Research Centre, Nestec Ltd, Vers-chez-les-Blanc, P.O. Box 44, CH-1000 Lausanne 26
  • Chahan Yeretzian
  • Imre Blank

DOI:

https://doi.org/10.2533/chimia.2001.429

Keywords:

APCI, Flavour, GC-TOFMS, Mass spectrometry, PTR-MS, Real-time monitoring, REMPI-TOFMS

Abstract

Flavour research is a demanding domain in terms of analytical methodology as key odorants usually occur in trace amounts, often embedded in extracts containing volatile compounds at much higher concentrations. Since its early days, GC-MS has been a key tool in flavour laboratories enabling characterisation of thousands of volatile components in food products. However, as flavour chemists delve deeper into the understanding of flavour generation and delivery, there is a need for more powerful methodologies adapted to their specific needs. This paper will present two techniques that allow flavour separation and characterisation, namely GC-TOFMS and MS/MS. Moreover, APCI-MS, PTR-MS and REMPI-TOFMS will be discussed as they enable direct investigation of volatile compounds without any chromatographic step, thus studying release of flavour compounds during food processing or food consumption.

Downloads

Published

2001-05-30

How to Cite

[1]
L. B. Fay, C. Yeretzian, I. Blank, Chimia 2001, 55, 429, DOI: 10.2533/chimia.2001.429.

Issue

Section

Scientific Articles