|Title:||Novel mass spectrometry methods in flavour analysis|
|Authors :||Fay, Laurent|
|Published in :||Chimia : international journal for chemistry|
|Publisher / Ed. Institution :||Swiss Chemical Society|
|Publisher / Ed. Institution:||Bern|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Peer review (Publication)|
|Subject (DDC) :||664: Food technology|
|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.|
|Departement:||Life Sciences und Facility Management|
|Publication type:||Article in scientific Journal|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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