Suppression of propanoic acid, acetic acid and 3-methylbutanoic acid production by other volatiles in a Swiss cheese curd slurry system

Gas‐phase chemical ionization of 4‐alkyl branched‐chain carboxylic acids and 3‐methylindole using H3O+, NO+, and O2+ ions

“…In ternary association reactions, O 2 + precursor ions react with water vapor, and the He atoms act as the third‐body species ( X ) forming the [O 2 +• (H 2 O) n ] adduct ions in the successive reactions and : …”

“…Selected ion flow tube mass spectrometry (SIFT‐MS), a technique for fast, real‐time quantification of trace gases in whole air samples, requiring neither trapping, pre‐concentration, chromatography, or methylesterification pre‐treatments, would be a good analytical method to detect and quantify these compounds in a complex matrix. SIFT‐MS has been used to detect and monitor flavor and aroma compounds released by food products and other food‐related studies . The principles and technology of SIFT‐MS have been summarized in the literature .…”

“…SIFT-MS has been used to detect and monitor flavor and aroma compounds released by food products and other food-related studies. [22][23][24][25][26][27][28][29][30][31][32][33][34][35] The principles and technology of SIFT-MS have been summarized in the literature. 22,[36][37][38][39] The basis for SIFT-MS to detect volatile organic compounds (VOCs) or trace gases and determine their analyte concentration is through the measurement of flow tube pressure, the carrier gas and sample flow rates, reaction rates, and the ratios of the detected product ion to reagent ion count rates.…”

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

“…A follow‐up study investigated the addition of different compounds to a Swiss cheese slurry system, to form the desirable odorants propanoic acid, acetic acid and 3‐methylbutanoic acid. These characteristic Swiss cheese volatiles are linked to microbial growth of propionic acid bacteria (PAB) in a Swiss cheese curd slurry system.…”

“…The profiles of most of the VOCs in the slurry system containing GSH more closely matched the profiles at the different stages of Swiss cheese ripening, than the slurry system without GSH. Furthermore, the headspace concentrations of volatiles that are considered to produce off-flavours were significantly decreased in the slurry with GSH.A follow-up study78 investigated the addition of different compounds to a Swiss cheese slurry system, to form the desirable odorants propanoic acid, acetic acid and 3-methylbutanoic acid. These characteristic Swiss cheese volatiles are linked to microbial growth of propionic acid bacteria (PAB) in a Swiss cheese curd slurry system.…”