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dc.contributor.authorPollien, Philippe-
dc.contributor.authorLindinger, Christian-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorBlank, Imre-
dc.date.accessioned2018-04-23T09:27:33Z-
dc.date.available2018-04-23T09:27:33Z-
dc.date.issued2003-
dc.identifier.issn0003-2700de_CH
dc.identifier.issn1520-6882de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5475-
dc.description.abstractThe formation of acrylamide was measured in real time during thermal treatment (120-170°C) of potato as well as in Maillard model systems composed of asparagine and reducing sugars, such as fructose and glucose. This was achieved by on-line monitoring of acrylamide released into the headspace of the samples using proton transfer reaction mass spectrometry (PTR-MS). Unambiguous identification of acrylamide by PTR-MS was accomplished by gas chromatography coupled simultaneously to electronimpact MS and PTR-MS. The PTR-MS ion signal at m/z 72 was shown to be exclusively due to protonated acrylamide obtained without fragmentation. In model Maillard systems, the formation of acrylamide from asparagine was favored with increasing temperature and preferably in the presence of fructose. Maximum signal intensities in the headspace were obtained after 2 min at 170°C, whereas 6-7 min was required at 150°C. Similarly, the level of acrylamide released into the headspace during thermal treatment of potato was positively correlated to temperaturede_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofAnalytical Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCoffeede_CH
dc.subjectQualityde_CH
dc.subjectPTR-MSde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleProton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed foodde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1021/ac0344586de_CH
zhaw.funding.euNode_CH
zhaw.issue20de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end5494de_CH
zhaw.pages.start5488de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume75de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Pollien, P., Lindinger, C., Yeretzian, C., & Blank, I. (2003). Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food. Analytical Chemistry, 75(20), 5488–5494. https://doi.org/10.1021/ac0344586
Pollien, P. et al. (2003) ‘Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food’, Analytical Chemistry, 75(20), pp. 5488–5494. Available at: https://doi.org/10.1021/ac0344586.
P. Pollien, C. Lindinger, C. Yeretzian, and I. Blank, “Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food,” Analytical Chemistry, vol. 75, no. 20, pp. 5488–5494, 2003, doi: 10.1021/ac0344586.
POLLIEN, Philippe, Christian LINDINGER, Chahan YERETZIAN und Imre BLANK, 2003. Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food. Analytical Chemistry. 2003. Bd. 75, Nr. 20, S. 5488–5494. DOI 10.1021/ac0344586
Pollien, Philippe, Christian Lindinger, Chahan Yeretzian, and Imre Blank. 2003. “Proton Transfer Reaction Mass Spectrometry, a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food.” Analytical Chemistry 75 (20): 5488–94. https://doi.org/10.1021/ac0344586.
Pollien, Philippe, et al. “Proton Transfer Reaction Mass Spectrometry, a Tool for On-Line Monitoring of Acrylamide Formation in the Headspace of Maillard Reaction Systems and Processed Food.” Analytical Chemistry, vol. 75, no. 20, 2003, pp. 5488–94, https://doi.org/10.1021/ac0344586.


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