Real-Time Flavor Release from French Fries Using Atmospheric Pressure Chemical Ionization−Mass Spectrometry

Loon, Wil A. M. van; Linssen, J.P.H.; Boelrijk, Alexandra E. M.; Burgering, Maurits; Voragen, A.G.J.

doi:10.1021/jf050439g

Cited by 12 publications

(7 citation statements)

References 23 publications

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“…Zehentbauer et al (2000) showed that humidity leads to an enhancement of the signal intensity. The detection of flavors in the mouth cavity after swallowing food was possible with APCI-MS as well (Van Loon et al, 2005). Taylor and Linforth (2003) compared APCI with ESI and showed the ability of APCI to ionize also compounds of low volatility (e.g., glucose, sucrose and citric acid).…”

Section: Atmospheric Pressure Chemical Ionizationmentioning

confidence: 99%

Real‐time monitoring of exhaled drugs by mass spectrometry

Berchtold

Bosilkovska

Daali

et al. 2013

Mass Spectrometry Reviews

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Future individualized patient treatment will need tools to monitor the dose and effects of administrated drugs. Mass spectrometry may become the method of choice to monitor drugs in real time by analyzing exhaled breath. This review describes the monitoring of exhaled drugs in real time by mass spectrometry. The biological background as well as the relevant physical properties of exhaled drugs are delineated. The feasibility of detecting and monitoring exhaled drugs is discussed in several examples. The mass spectrometric tools that are currently available to analyze breath in real time are reviewed. The technical needs and state of the art for on-site measurements by mass spectrometry are also discussed in detail. Off-line methods, which give support and are an important source of information for real-time measurements, are also discussed. Finally, some examples of drugs that have already been successfully detected in exhaled breath, including propofol, fentanyl, methadone, nicotine, and valproic acid are presented. Real-time monitoring of exhaled drugs by mass spectrometry is a relatively new field, which is still in the early stages of development. New technologies promise substantial benefit for future patient monitoring and treatment.

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Section: Atmospheric Pressure Chemical Ionizationmentioning

confidence: 99%

Real‐time monitoring of exhaled drugs by mass spectrometry

Berchtold

Bosilkovska

Daali

et al. 2013

Mass Spectrometry Reviews

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“…In the field of food science, both methods have been largely applied for food product characterization, traceability and/or classification . More and more studies benefit from their time resolution and sensitivity to perform on‐line analysis, either for process monitoring or for nose‐space analysis while a food product is consumed .…”

Section: Introductionmentioning

confidence: 99%

Comparison of direct mass spectrometry methods for the on‐line analysis of volatile compounds in foods

et al. 2013

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For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI-MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniques applied on the same samples remain scarce. The aim of this work was to compare the potentialities of both techniques for the study of in vitro and in vivo flavour release. Aroma release from flavoured aqueous solutions (in vitro measurements in Teflon bags and glass vials) or flavoured candies (in vivo measurements on six panellists) was studied using APCI- and PTR-MS. Very similar results were obtained with both techniques. Their sensitivities, expressed as limit of detection of 2,5-dimethylpyrazine, were found equivalent at 12 ng/l air. Analyses of Teflon bag headspace revealed a poor repeatability and important ionization competitions with both APCI- and PTR-MS, particularly between an ester and a secondary alcohol. These phenomena were attributed to dependency on moisture content, gas/liquid volume ratio, proton affinities and product ion distribution, together with inherent drawbacks of Teflon bags (adsorption, condensation of water and polar molecules). Concerning the analyses of vial headspace and in vivo analyses, similar results were obtained with both techniques, revealing no competition phenomena. This study highlighted the equivalent performances of APCI-MS and PTR-MS for in vitro and in vivo flavour release investigations and provided useful data on the problematic use of sample bags for headspace analyses.

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“…The experimental determination of the aroma compound concentrations in the nasal cavity is now possible due to sufficiently sensitive and fast in vivo volatile measurement techniques such as atmospheric pressure chemical ionization (APCI-MS) or proton transfer reaction (PTR-MS) coupled with mass spectrometry. In the recent years, in vivo studies of volatile release using APCI-MS (e.g., Hodgson et al 2004;Van Loon et al 2005;Bayarri et al 2006;King et al 2006; or PTR-MS (Hansson et al 2003;Aprea et al 2006;Boland et al 2006) became more and more abundant. But the data For permissions, please e-mail: journals.permissions@oxfordjournals.org processing is often limited to computation of maximum intensities, slopes, areas, durations, and relative comparisons between these descriptors and if possible with sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods

et al. 2007

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The paper describes a mechanistic mathematical model for aroma release in the oropharynx to the nasal cavity during food consumption. The model is based on the physiology of the swallowing process and is validated with atmospheric pressure chemical ionization coupled with mass spectrometry measurements of aroma concentration in the nasal cavity of subjects eating flavored yogurt. The study is conducted on 3 aroma compounds representative for strawberry flavor (ethyl acetate, ethyl butanoate, and ethyl hexanoate) and 3 panelists. The model provides reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and is able to simulate successive swallowing events as well as imperfect velopharyngeal closure. The most influent parameters are found to be the amount of the residual product in the pharynx and its contact area with the air flux, the volume of the nasal cavity, the equilibrium air/product partition coefficient of the volatile compound, the breath airflow rate, as well as the mass transfer coefficient of the aroma compound in the product, and the amount of product in the mouth. This work constitutes a first step toward computer-aided product formulation by allowing calculation of retronasal aroma intensity as a function of transfer and volatility properties of aroma compounds in food matrices and anatomophysiological characteristics of consumers.

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Real-Time Flavor Release from French Fries Using Atmospheric Pressure Chemical Ionization−Mass Spectrometry

Cited by 12 publications

References 23 publications

Real‐time monitoring of exhaled drugs by mass spectrometry

Real‐time monitoring of exhaled drugs by mass spectrometry

Comparison of direct mass spectrometry methods for the on‐line analysis of volatile compounds in foods

Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods

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