Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review

Abstract

This review summarizes the application of selected‐ion flow‐tube mass spectrometry (SIFT‐MS) to recent deodorization studies of garlic‐derived volatile organosulphur compounds. Briefly, organosulphur chemistry, proposed theories on deodorization mechanisms, and technical aspects of SIFT‐MS were revisited. The most effective deodorization treatments from various food and food components were identified, which include whole milk, parsley, spinach, mint, and apple; however, chlorophyll and whey protein did not provide effective deodorization. The extent of deodorization by each of the treatments varies according to the active components that are either able to bind, capture, oxidize, or reduce specific sulphur compounds, leading to deodorization. It was determined that certain varieties (cultivars) of food produce more effective deodorization than other varieties. In addition, the effectiveness of enzymes for deodorization could depend upon the rate of enzymatic activity, which catalyses the subsequent oxidation of phenolic compounds to initiate deodorization. Moreover, the high phenolic content of a food did not automatically correlate with greater deodorization, although the type of phenolic compound could be an important factor for providing effective deodorization. Finally, other challenges and considerations were suggested for further advancement of the research on deodorization of malodorous garlic breath using food and food components

Analytical methods for the analysis of volatile natural products

“…Selected ion flow tube-mass spectrometry (SIFT-MS) is another powerful tool based on chemical ionization, which has been widely used for the rapid and sensitive real-time detection and quantification of volatile organic compounds. 352–355…”

“…A review summarized the applications of SIFT-MS to recent deodorization studies of garlic-derived volatile organosulphur compounds. 354 In a similar study, different varieties of garlic were examined for their volatile sulfur compound concentration, which may be used for purposes of quality control as well as for authentication and classification of garlic varieties. 234…”

Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass Spectrometry

“…Using selected ion scan mode, HCN was measured using the H 3 O + precursor ion to detect a protonated HCNH + at m/z 28 with a reaction rate, k, of 3.8 × 10 −9 cm 3 s −1 . SIFT-MS has recently been used for the headspace analysis of various compounds in different food (oil, cheese, and garlic) and breath matrices [29][30][31][32][33][34]. For the headspace detection of HCN using SIFT-MS, 0.100 g of Macadamia flowers, leaves, husks, or defatted nuts sample was weighed into individual 500 mL Schott bottles.…”

On-Line Mixture Quantification to Track Temporal Change of Composition Using FAIMS

“…Direct-MS is used to sample analytes directly because of its fast speed and high sensitivity [4]. Selected ion flow tube mass spectrometry (SIFT-MS) is a kind of direct-MS that is used for real-time detection and quantification because it does not require trapping, preconcentration, pretreatments, or separation [5,6]. Proton transfer reaction mass spectrometry (PTR-MS), which is also another type of direct-MS, has high sensitivity [7].…”