6. PTR-MS in the Food Sciences

  1. Andrew M. Ellis1 and
  2. Christopher A. Mayhew2

Published Online: 6 DEC 2013

DOI: 10.1002/9781118682883.ch6

Proton Transfer Reaction Mass Spectrometry: Principles and Applications

Proton Transfer Reaction Mass Spectrometry: Principles and Applications

How to Cite

Ellis, A. M. and Mayhew, C. A. (2014) PTR-MS in the Food Sciences, in Proton Transfer Reaction Mass Spectrometry: Principles and Applications, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118682883.ch6

Author Information

  1. 1

    Department of Chemistry, University of Leicester, UK

  2. 2

    School of Physics & Astronomy, University of Birmingham, UK

Publication History

  1. Published Online: 6 DEC 2013
  2. Published Print: 8 JAN 2014

ISBN Information

Print ISBN: 9781405176682

Online ISBN: 9781118682883

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Keywords:

  • flavour release;
  • food analysis;
  • food classification;
  • food control;
  • food quality;
  • food sciences;
  • GC-MS;
  • mass spectral fingerprinting;
  • PTR-MS

Summary

Volatile compounds play a fundamental role in food science and technology. A number of real-time mass spectrometric techniques have been used by food scientists for VOC analysis. This chapter focuses on the use of PTR-MS. The PTR-MS/GC–MS combination can be employed to investigate the thermal treatment of simplified chemical systems that might model the production of furan and methyl furan in real foods. Mass spectral fingerprinting in combination with appropriate statistical analysis can be used to provide classification of foods and drinks based on geographical location, variety, processing and time of harvesting. Some studies dealing with flavour release and perception have dealt with the effects of food texture and composition on flavour release, and many of these studies have been involved with dairy products. A section focuses on the quality and control of food prior to consumption.