Dynamic Flavor Capturing Aroma Using Real-Time Mass Spectrometry

Understanding flavor component kinetics

Advanced analytical technologies offer flavor chemists the opportunity to explore and understand complex mixtures in great detail. This work covers three real-time mass spectrometric techniques applied to food-flavor assessments: APCI-MS, PTR-MS, and SIFT-MS. Chapters introduce each technique and review their implementation in key topics of food and flavor science. Latest applications and innovative new developments are outlined in several research chapters. Applications covered in this book include flavor perception and after-taste, food processing, fermentation, spoilage, authentication, and quality control. Analytical chemists in both academia and industry with an interest in flavor release and volatile quality markers will find this work useful. A tasty read for experts and enthusiasts alike.

Jonathan Beauchamp holds a physics degree from University College London, UK (2002) and a doctoral degree in environmental physics from the University of Innsbruck, Austria (2005). Since 2008, he has held a position as research associate at the Fraunhofer Institute for Process Engineering and Packaging IVV in Freising, Germany, where he currently manages the Dynamic Emissions Analytics and Diagnostics group and is Deputy Head of the Department of Sensory Analytics and Technologies. Jonathan's research encompasses the characterization of emissions of volatile organic compounds (VOCs) in the fields of food and flavor, non-consumer goods, and the human volatilome, the latter primarily directed towards the detection of volatile disease biomarkers in exhaled breath. His further scientific interests and activities relate to the study of odor-active compounds and their role in human olfaction. Jonathan's technical expertise center on the use of real-time mass spectrometry in the form of
proton transfer reaction-mass spectrometry (PTR-MS) for analyzing dynamic volatile emissions, but extend to other techniques, including (comprehensive) gas chromatography mass spectrometry with olfactometry (GC-MS/O and GC×GC-MS) and ion mobility spectrometry (GC-IMS).
Jonathan has over 70 papers and book chapters to his name, and has co-edited two previous volumes within this ACS Symposium Series; The Chemical Sensory Informatics of Food: Measurement Analysis and Integration (2015) and Sex, Smoke, and Spirits: The Role of Chemistry (2019). He has coorganized and chaired several ACS symposia and has been on the organizing committee of other international conferences, notably the PTR-MS Conference series and the International Association of Breath Research (IABR) Breath Summits. Jonathan has been a full member of ACS and has actively engaged in the Division of Agricultural and Food Chemistry (AGFD) since 2013, where he currently serves as the Flavor sub-division chair. He is affiliated with several scientific journals, including Journal of Breath Research (Associate Editor), Food Packaging and Shelf Life (Editorial Board Member), and Heliyon Environment (Advisory Board Member).

Preface

Chapter 1: Non-destructive and High-Throughput-APCI-MS, PTR-MS and SIFT-MS as Methods of Choice for Exploring Flavor Release, Andrew J. Taylor, Jonathan D. Beauchamp, and Vaughan S. Langford
Chapter 2: Flavor Applications of Direct APCI-MS, Andrew J. Taylor
Chapter 3: Pushing the Boundaries of Dynamic Flavor Analysis with PTR-MS, Jonathan D. Beauchamp
Chapter 4: SIFTing Through Flavor-Exploring Real-Time, Real-Life Processes Using SIFTMS, Diandree Padayachee and Vaughan S. Langford
Chapter 5: Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass Spectrometry, Carolina Muñoz-González, María Ángeles Pozo-Bayón, and Francis Canon
Chapter 6: Using APCI-MS to Study the Dynamics of Odor Binding under Simulated Peri- Receptor Conditions, Andrew J. Taylor and Masayuki Yabuki
Chapter 7: APCI-MS/MS-An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds, Ni Yang, Clive Ford, and Ian Fisk
Chapter 8: From Mold Worms to Fake Honey: Using SIFT-MS to Improve Food Quality, Sheryl Barringer
Chapter 9: Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS, Lotta Kuuliala, Nikita Jain, Bernard De Baets, and Frank Devlieghere
Chapter 10: Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS, Vittorio Capozzi, Mariagiovanna Fragasso, Iuliia Khomenko, Patrick Silcock, and Franco Biasioli
Chapter 11: Monitoring of Acrolein, Acetaldehyde and 1,3-Butadiene in Fumes Emitted during Deep-Frying of Potato Pieces in Rapeseed Oil Using PTR-MS, Wiktoria Wichrowska and Tomasz Majchrzak

Editors' Biographies
Author Index
Subject Index