Outlook for Food Science and Technology Applications

PTR-MS is a powerful non-invasive tool for food research, food technology and for the food industry. The bulk of activities to-date has involved fiavour studies and food quality. The high-time resolution capabilities have been used with great effect to monitor the rapid changes in VOC flavour profiles during the consumption of foods. There is still much more to do in terms of the analysis of food matrices, together with the further development of in nose-space analysis for individual flavour perception studies. 

Biasioli, F., Yeretzian, C., Mark, T.D. elal. (2011) Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis. Trends Anal. Chem. 30, 1003. 

van Ruth, S., Delahunty, C. (2002) Analysis of volatile flavour compounds by proton transfer reaction-mass spectrometry fragmentation patterns and discrimination between isobaric and isomeric compounds. Int. J. Mass Spectrom. 221, 1. 

Biasioli, F., Mark, T. D., Gasperi, F. (2007) PTR-MS study of esters in water and water/ethanol solutions fragmentation patterns and partition coefficients. Int. J. Mass Spectrom. 262, 114. 

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