Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications

Direct Analysis Mass Spectrometry

“…After 2012, many more PTR-MS investigations in food science utilized higher resolution PTR-TOF-MS instruments and several of these investigations are included here. Zardin et al [81] used the higher resolving power of the TOF based instrument to distinguish between four pairs of isobaric compounds including cis-3-hexanol and 2,3-pentanedione, and benzaldehyde and m-xylene. The volatiles in coffee aroma as perceived by the nose were examined using PTR-MS and compared with sensory panel analysis [82].…”

Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-TOFMS) for Aroma Compound Detection in Real-Time: Technology, Developments, and Applications

“…Recent studies investigated this concept by using PTR-TOFMS to detect different flavour compounds in the headspace of model aqueous solutions containing these compounds (19). Solutions containing different dilutions of isobaric pairs of flavour compounds were individually analysed via PTR-TOFMS static headspace analysis and the detected concentrations were correlated with the aqueous concentrations in solution.…”

“…Figure 3 (left) shows the detected gas-phase headspace concentration of 2,3-pentanedione in relation to its concentration in the aqueous solution. (19).…”

“…The right-hand plot of Figure 3 depicts the mass spectrum of two isobaric compounds, namely (similarly for the nosespace analyses depicted in Figure 2) 2,3-penatanedione and cis-3-hexen-1-ol, as measured via headspace analysis of an aqueous solution containing the two compounds. In this example the two discrete peaks of the individual compounds are clearly discernible, but below a certain threshold aqueous concentration they are no longer distinguishable, even if this concentration is above the gas-phase LOQ (19). Characterizing these parameters of LOD and LOQ in solution, as well as the isobaric discrimination level, should be made for the specific food matrix and flavour compounds under investigation to ensure that their detection in subsequent applications is accurately reported.…”

Advanced Mass Spectrometry

“…Effects of ripening degrees and fruit varieties [96] GC-APCI-QqTOF Validation of a qualitative screening method for pesticides in fruits and vegetables [48] UHPLC-QqTOF Metabolomic analysis of meju during fermentation [97] LC-TOF Determination of phenolic compounds of "Sikitita" olive leaves [98] MALDI-TOF Cocoa content influences chocolate molecular profile [99] PTR-TOF Characterization of food and tasters: the case study of coffee [100] PTR-TOF Isobaric compounds in food-flavor applications [101] LC-IT-TOF Profiling and identification of the metabolites of (+)-catechin [34] GC-APCI-TOF Quantitative characterization of important metabolites of avocado fruit [102] TOF-SIMS Characterization of antimicrobial textiles for the food processing industry [38] UHPLC-QqTOF Analyses of products of aflatoxin B1 after ozone treatment [103] GC-TOF Metabolomics for comparison of caffeinated and decaffeinated coffee [104] UHPLC-TOF Metabolite profiling of Brazilian Lippia species [105] Profiling MALDI-TOF Discrimination of freshwater fish species [106] MALDI-TOF Fingerprinting as a new tool for quality control and health risk assessment of virgin olive oil [107] LC-TOF-MS Activity guided isolation of isoflavones and metabolome profiling of Azorella madreporica Clos. from northern Chile [108] …”