PTR-MS monitoring of VOCs and BVOCs in food science and technology

• DOI: 10.1016/j.trac.2011.03.009
• Publication Date: 2011-05-22T04:45:56Z
• Authors: Franco Biasioli; Flavia Gasperi; Chahan Yeretzian; Tilmann D. Märk
• Keywords: BVOC; 2. Zero hunger; Fingerprinting mass spectrometry; Proton transfer reaction mass spectrometry; VOC; Volatile organic compound; 540; Flavor; 01 natural sciences; Biogenic volatile organic compound; PTR-MS; 0104 chemical sciences; Direct-injection mass spectrometry; Settore CHIM/10 - CHIMICA DEGLI ALIMENTI; Aroma; Biogenic volatile organic compound; BVOC; Direct-injection mass spectrometry; Fingerprinting mass spectrometry; Flavor; Proton transfer reaction mass spectrometry; PTR-MS; VOC; Volatile organic compound; Aroma

Abstract Volatile organic compounds (VOCs) and biogenic VOCs (BVOCs), in particular, are a major topic in food science and technology. They play an important role in the perception of odor and flavor and, thus, in food appreciation. Their fast, non-invasive detection helps to control product quality and to monitor fundamental and industrial processes. Furthermore, there is increasing concern about the impact of VOCs and BVOCs from food production on our environment and health. In this contribution, we discuss food-related applications of proton transfer reaction mass spectrometry (PTR-MS), an emerging technique that allows direct, fast, sensitive monitoring of VOCs. After introducing the principles of PTR-MS, we review its applications in food science and technology, highlighting its capabilities from using complete mass spectra as characteristic fingerprints all the way to identifying and quantifying single compounds in a complex food matrix. We end with a description of fundamental studies from food sciences and outline new opportunities offered by recent technological advances.