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Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry

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Mass Spectrometry for Food Analysis

Part of the book series: Methods and Protocols in Food Science ((MPFS))

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Abstract

Proton transfer reaction-mass spectrometry (PTR-MS) is a quantitative analytical technique for the online detection of gas-phase volatile organic compounds (VOCs), among them aroma compounds, over a broad dynamic range and down to ultra-trace concentrations. Its rapid detection capabilities and high sensitivity make it an ideal tool in food science for various applications, ranging from flavor release studies (in vivo and in vitro), characterizing food spoilage, maturation and/or processing via volatile markers, or for high-throughput mass spectral fingerprinting of food headspace. This protocol describes the general use of PTR-MS for food flavor analysis, with three highlighted applications: dynamic headspace analysis, high-throughput static headspace analysis by use of an autosampler, and nosespace analysis for in vivo aroma release during food consumption.

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Author information

Authors and Affiliations

  1. Department of Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany

    Jonathan Beauchamp

  2. Sensory Quality Unit, Edmund Mach Foundation, San Michele all’Adige, Italy

    Franco Biasioli

  3. Department of Food Science, University of Otago, Dunedin, New Zealand

    Patrick Silcock

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  1. Jonathan Beauchamp
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  2. Franco Biasioli
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  3. Patrick Silcock
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Correspondence to Jonathan Beauchamp .

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Editors and Affiliations

  1. Amazonas State University, Manaus, Brazil

    Hector Koolen

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Beauchamp, J., Biasioli, F., Silcock, P. (2022). Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry. In: Koolen, H. (eds) Mass Spectrometry for Food Analysis. Methods and Protocols in Food Science . Humana, New York, NY. https://doi.org/10.1007/978-1-0716-2107-3_23

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  • DOI: https://doi.org/10.1007/978-1-0716-2107-3_23

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  • Publisher Name: Humana, New York, NY

  • Print ISBN: 978-1-0716-2106-6

  • Online ISBN: 978-1-0716-2107-3

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