Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese

Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

“…PLS1 in this study extracted the most relevant mass ions for predictive performance. Using a similar approach to determine relationships between PTR-MS fingerprints of volatile mixtures present in Trentingrana cheese and their sensory attributes, Biasioli et al (2006) showed good modelling performance with PLS1.…”

“…PTR-MS provides the ability to measure the volatile composition of food without pre-treatment enabling many samples to be analysed in a short period of time (Lindinger, Hansel, & Jordan, 1998). To date, this analytical technique coupled with multivariate statistical analysis has been used successfully to characterise and differentiate the volatile composition of cheese (Aprea et al, 2007b;Biasioli et al, 2006;Boscaini, van Ruth, Biasioli, Gasperi, & Mark, 2003;Gasperi et al, 2001), custard desserts (van Ruth, De Witte, & Uriarte, 2004), infant formulas (van Ruth, Floris, & Fayoux, 2006, truffles (Aprea et al, 2007a), olive oil , whey (Gallardo-Escamilla, Kelly, & Delahunty, 2005;Gallardo-Escamilla, Kelly, & Delahunty, 2007), orange juice , meat (Mayr, Margesin, Schinner, & Mark 2003b;Mayr et al, 2003a), and whole strawberries (Granitto et al, 2007). More recently, Lindinger et al (2008) developed a predictive model for flavour attributes of espresso coffee that linked PTR-MS measurements and sensory profiling data.…”

PTR-MS study of esters in water and water/ethanol solutions: Fragmentation patterns and partition coefficients

“…Proton Transfer reaction mass spectrometry (PTR-MS) is an established technique for atmospheric and environmental studies [1][2][3][4][5], but in the last years many researchers explored PTR-MS potentiality in other fields of research and in particular in food science and technology [6][7][8][9][10][11][12][13]. The main interesting features of this technique are the speediness and the continuous monitoring of gas mixture allowing the following of very fast processes [6,9], the high sensibility and the possibility to work without buffer gas avoiding samples pre-treatments [7,11,12].…”

Butter and butter oil classification by PTR-MS

“…Proton transfer reaction mass spectrometry (PTR-MS) is a promising technique for analysis of volatile compounds and has been used to investigate different issues in food science [4][5][6], including correlation with sensory data [7][8][9]. Proton transfer reactions are used to induce chemical ionization of the vapours to be analysed.…”