Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Novel mass spectrometry methods in flavour analysis
Authors: Fay, Laurent
Yeretzian, Chahan
Blank, Imre
Published in: Chimia
Volume(Issue): 55
Issue: 5
Page(s): 429
Pages to: 434
Issue Date: 2001
Publisher / Ed. Institution: Schweizerische Chemische Gesellschaft
Publisher / Ed. Institution: Bern
ISSN: 0009-4293
Language: English
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.
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.