From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

Bergamaschi, Matteo; Cecchinato, Alessio; Biasioli, Franco; Gasperi, F.; Martin, Bruno; Bittante, Giovanni

doi:10.1186/s12711-016-0263-4

Cited by 19 publications

(13 citation statements)

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“…These instruments combine the advantages of very rapid complete spectra acquisition and high mass resolving power that permits, for the low molecular weight VOCs, the determination of exact formula allowing for example analysis of isobaric compounds in food-flavour applications. 90 95 Other studies investigated the cow genetic parameters in relation with cheese flavour 96 Another study conducted on 20 samples of "Trentingrana" cheese concluded on the possibility to estimate sensory attributes (12 flavour attributes rated by a panel of eight assessors in a quantitative descriptive analysis QDA) by the PTR-MS spectral fingerprints through the use of partial least squares (PLS) data analyses. 104 However, the authors stressed that the presence of correlation between both sets of data does not indicate the presence of direct causality.…”

Section: Proton Transfer Reaction Msmentioning

confidence: 99%

“…An apple germplasm collection was comprehensively characterized as was the genetic control of apple volatilome and its interplay with fruit texture, while PTR‐ToF‐MS data enabled the mapping of quantitative trait loci related to apple volatilome . Other studies investigated the cow genetic parameters in relation with cheese flavour and the influence of dairy system and individual cow characteristics on the volatile fingerprint of cheeses . Other selected recent examples concern the distinction of species of chili peppers, the geographical origin of truffle and the impact of seasonal variations, the distinction between Mediterranean landraces and modern varieties of durum wheat or the ripening of mangoes .…”

Section: Introductionmentioning

confidence: 99%

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Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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Direct‐injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e‐noses) in classification tasks are briefly reviewed, with an emphasis on food‐related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR‐MS), and many results obtained using the powerful PTR‐time of flight‐MS (PTR‐ToF‐MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR‐ToF‐MS. A supervised multivariate data analysis based on partial least squares regression‐discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR‐MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

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Section: Proton Transfer Reaction Msmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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“…More recently, we used PTR-ToF-MS to study the effect of dairy system, individual sources of variation (e.g. lactation stage and parity), and genetics on the volatile fingerprint of model cheeses (Bergamaschi, Aprea et al 2015;Bergamaschi et al 2016). Results showed that dairy system of origin of the milk processed was an important source of variation on about 23% of the spectrometric peaks characterising the volatile profile of ripened cheeses.…”

Section: Introductionmentioning

confidence: 99%

Volatile fingerprinting of ripened cheese for authentication and characterisation of different dairy systems

Bergamaschi

Cecchinato

Bittante

2020

Italian Journal of Animal Science

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Authentication of dairy systems is of growing interest for the dairy industry and we investigated the potentiality of using volatile fingerprinting of ripened cheeses by proton transfer reaction time-of-flight mass spectrometry. A total of 1,075 individual model cheeses made from milk of individual Brown Swiss cows of 72 farms were analysed. Using a linear discriminant analysis, cows and herds were assigned to 3 or 5 dairy systems differing in management, available facilities, and diets. We obtained variable discrimination abilities (up to 77% of correct classification of cheeses and 70% of farms with cross-validation). We found m/z 61,028 (acetic acid), 109,070 (pyrazine), and m/z 137,132 (terpene) characterising model cheeses from traditional dairy systems and m/z 71,086 (3-methyl-butan-1-ol, 3-methyl-3-buten-1-ol, pentan-1-ol), m/z 101,097 (hexan-2-one, hexanal), m/z 123,117 (nonenal), m/z 129,127 (octan-1-one, octanal), and two unidentified peaks m/z 83,071 and m/z 93,090 characterising model cheeses from the modern farms. In conclusion, it seems possible to discriminate between a range of dairy systems using fast volatile fingerprinting of ripened cheeses but a proper validation of results obtained is needed. HIGHLIGHTS Mass spectrometry technique (PTR-ToF-MS) was able to discriminate between dairy systems. We found m/z 61,028 (acetic acid), 109,070 (pyrazine), and m/z 137,132 (terpene) characterising model cheeses from traditional dairy systems. We found m/z 71,086 (3-methyl-butan-1-ol, 3-methyl-3-buten-1-ol, pentan-1-ol), m/z 101,097 (hexan-2-one, hexanal), m/z 123,117 (nonenal), m/z 129,127 (octan-1-one, octanal), and two unidentified peaks m/z 83,071 and m/z 93,090 characterising model cheeses from the modern farms.

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“…Direct injection mass spectrometry based on soft ionization could be considered as a potential candidate for the future development of EGA systems. Instead of hard ionization techniques, mass detectors based on soft ionization result in mass spectra that are easier to interpret . Among soft ionization mass detectors, proton transfer reaction mass spectrometry (PTR‐MS) has become a benchmark method for the simultaneous real‐time monitoring of VOCs .…”

Section: Introductionmentioning

confidence: 99%

“…Instead of hard ionization techniques, mass detectors based on soft ionization result in mass spectra that are easier to interpret. 9 Among soft ionization mass detectors, 10 proton transfer reaction mass spectrometry (PTR-MS) has become a benchmark method for the simultaneous real-time monitoring of VOCs. 11 The working principle behind PTR-MS is based on the protonation of volatile molecules (VOCs) with hydronium ions (H 3 O + ).…”

Section: Introductionmentioning

confidence: 99%

Hyphenation of proton transfer reaction mass spectrometry with thermal analysis for monitoring the thermal degradation of retinyl acetate

Peinado

Mason

Biasioli

et al. 2017

Rapid Comm Mass Spectrometry

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Rationale: The processing of retinyl acetate, a vitamin and biomarker, at high temperatures causes significant decomposition of the compound and thus loss of its activity. The rate of mass loss can be conveniently studied by thermogravimetry (TG). However, this technique generally fails to reveal which compounds have evolved from the compound. In this work we propose a new hyphenation approach to continuously monitor the thermal decomposition of retinyl acetate and follow the evolution of specific volatile organic compounds (VOCs).Methods: Thermal degradation of retinyl acetate was followed by TG coupled to a direct injection mass spectrometer based on proton transfer reaction mass spectrometry (PTR-MS) to follow continuously the thermal decomposition of retinyl acetate. The results were also compared with those obtained by a second evolved gas analysis system based on the coupling of TG with Conclusions:The proposed TG-PTR-MS technique shows a great potential for following in real time the thermal degradation of ingredients such as retinyl acetate and identifying compounds evolved at specific temperatures.

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From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

Cited by 19 publications

References 50 publications

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Volatile fingerprinting of ripened cheese for authentication and characterisation of different dairy systems

Hyphenation of proton transfer reaction mass spectrometry with thermal analysis for monitoring the thermal degradation of retinyl acetate

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