A mass spectrometric method for measuring flavour concentration/time profiles in human breath

Soeting, W. J.; Heidema, Johannes

doi:10.1093/chemse/13.4.607

Cited by 61 publications

(27 citation statements)

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“…Soeting and Heidema (1988) Birch and demonstrated a large variability in the release curves Munton 1981; Pangborn and Koyasako 1981; Overbetween different subjects, which was even larger than bosch et a1 1986). The release of volatiles from a food within the sensory intensity-time data.…”

Section: Introductionmentioning

confidence: 82%

Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems

Ruth¹,

Roozen²,

Cozijnsen³

1995

J Sci Food Agric

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The effect of artificial saliva components on flavour release from rehydrated diced red bell peppers (Capsicum annuum) was studied in a mouth model system. This measured the dynamic headspace under oral conditions, such as temperature, volume of the mouth, salivation, and mastication (DHM). The results were compared with a dynamic headspace (DH) and a purge-and-trap (PT) model system. Volatile compounds were analysed by gas chromatography, using flame ionisation detection (FID), mass spectrometry (MS), and sniffing port detection (SPD). SPD revealed that only 12 of the 47 compounds identified by MS and FID possessed odour activity. For all saliva compositions FID peak areas of volatile compounds were largest in the F T system, followed by DHM and DH, respectively. In the PT system the less volatile compounds were relatively better released than other volatile compounds in comparison with the DHM and DH system, for all salivas. The saliva components much and aamylase caused a relative decrease in release of the less volatile compounds in all model systems. An overall decrease in FID peak areas of volatile compounds by the latter components was observed in model system DH only.

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Section: Introductionmentioning

confidence: 82%

Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems

Ruth¹,

Roozen²,

Cozijnsen³

1995

J Sci Food Agric

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show abstract

“…Oxygen and moisture in the system were limiting factors. Soeting and Heidema (1988) and Springett et al (1999) chose to use a membrane MS inlet to remove the interfering components, but this adds elements of compound discrimination and reduces resolution, response time and sensitivity. The best approach to date was developed by Taylor et al (2000b) and involves the use of an atmospheric pressure ionisation inlet coupled to MS. Taylor et al (2000b) interfaced this inlet to a quadrupole mass spectrometer, while Grab and Gfeller (2000) used an ion trap mass spectrometer.…”

Section: Infrared Spectroscopymentioning

confidence: 99%

Instrumental Methods of Analysis

Reineccius

2010

Food Flavour Technology

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This chapter provides an insight into how one approaches the instrumental analysis of flavour. Only the aroma component of flavour is discussed; this excludes both taste and chemesthetic effects that are also universally considered to be components of flavour. The aim is to provide an understanding of the unique challenges faced in this analysis and how and why particular analytical approaches are taken to solve a particular flavour problem. Issues of sample preparation, aroma isolation, compound selection (when an objective), quantification and identification are discussed. Since this topic is very broad, one cannot provide much detail, thus reviews (e.g.

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“…The instrument used by Benoit et al also had a relatively low scanning time and was unable to provide a full scan in the exhalation time. The next notable publication came from the Unilever laboratories in Vlaardingen (Soeting and Heidema, 1988) and described a system based on electron-impact mass spectroscopy. Interfacing of breath to the reduced pressure in the ionisation chamber was achieved using a thin membrane that also excluded water vapour.…”

Section: Pioneers and Development Of On-line Flavour Analysismentioning

confidence: 99%

On‐Line Monitoring of Flavour Processes

Taylor

Linforth

2010

Food Flavour Technology

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The aim of this chapter is to introduce readers to the techniques used to monitor flavours on-line. The rationale for on-line monitoring is given, along with the analytical requirements for the real time, in vivo measurement of aroma release. This sets the specification for the analytical method as well as demonstrating some of the difficulties and limitations associated with on-line flavour analysis. A brief history of on-line analysis is given to explain how the current techniques evolved and this is followed by an overview of the techniques currently available. Finally, examples of applying on-line monitoring of flavours are given to illustrate the power of the technique, and some future needs and trends are discussed. INTRODUCTIONAnalysis of flavour compounds has been a major interest for analysts and for flavour technologists over many years. On the analytical side, the advent of gas chromatography (GC) and then high-performance liquid chromatography (HPLC) allowed the detailed composition of many flavour materials to be elucidated in terms of compound identification and quantification. Besides giving food technologists a powerful tool to study the composition of flavours, the data could also be used to link flavour composition with sensory flavour quality. In other words, the aim was to understand questions such as the following: r Why do particular mixtures of compounds taste pleasant? r Why do quite small changes in some flavour components cause significant changes in sensory scores?Although understanding the link between composition and sensory quality is an attractive idea, there are very few published papers that compare the flavour composition of a product to its sensory attributes. One example is that of Togari et al. (1995) who used a chemometric approach to correlate flavour compositions of different tea samples with individual sensory attributes. The various sensory attributes of tea (e.g. the 'fresh floral' attribute) were expressed as equations based on the concentrations of those compounds that contributed positively and negatively to the sensory attribute, with each compound being given a weighting, calculated to give the best fit of the experimental data Food Flavour Technology: Second Edition Edited

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A mass spectrometric method for measuring flavour concentration/time profiles in human breath

Cited by 61 publications

References 0 publications

Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems

Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems

Instrumental Methods of Analysis

On‐Line Monitoring of Flavour Processes

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