A sensitive analytical method for the quantification of malodourous hydrogen sulfide (H2S) and methanethiol (CH3SH) was developed and validated. The method consisted of solid‐phase microextraction with concomitant in‐fibre derivatisation of the mercaptan using N‐ethylmaleimide. The adducts were analysed by GC–MS using a triple quadrupole in the selected reaction monitoring mode. The limits of detection of solutions of H2S and CH3SH in water were 100 and 10 ng L−1, respectively, below their odour‐perception thresholds. The analytical method was used to show the scavenging effect of 1,2‐benzisothiazol‐3(2H)‐one (Proxel) and 2‐methyl‐4‐isothiazolinone. The mechanism by which H2S and CH3SH are trapped with Proxel was studied by ultraperformance liquid chromatography (UPLC)‐MS.

Mass spectrometry (MS) has been intensively used in the field of flavor and fragrance since its beginning in the 1950s, and it remains an essential technique for current and future research in this field. After a short historical section on the introduction and development of MS at Firmenich, this work reviews the main applications of MS-based techniques published by Firmenich researchers over the past 5 years. It exemplifies the use of gas chromatography (GC)-MS for the discovery of new odorant - hence volatile - molecules in a broad range of natural products, such as fruits, meats, and vegetables. Non-volatile compounds play a major role in taste attributes and are also possible precursors of odorant molecules. Their identification by liquid chromatography (LC)-MS in the context of malodor generation from sweat is a typical example of such a relationship. With their high selectivity and sensitivity, GC-MS and LC-MS instruments are used in the fields of flavor and fragrance not only for identification, but also as unique tools for the accurate quantitation of compounds in complex matrices. This is particularly important for regulatory analyses such as dosage of potential allergens in perfumes and for the development of delivery systems. Finally, because of the rapid response time of MS, the kinetics of processes such as the release of flavors in the mouth during food consumption can be monitored by direct sampling into the mass spectrometer.