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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 SI...

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Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry, Inc
Other Authors: Beauchamp, Jonathan D. (Editor)
Format: eBook
Language:English
Published: Washington, DC : American Chemical Society, 2021.
Series:ACS symposium series ; 1402.
Subjects:
Food > Sensory evaluation.
Flavor.
Odors.
Taste > Molecular aspects.
Smell > Molecular aspects.
Mass spectrometry.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Non-destructive and High-Throughput-APCI-MS, PTR-MS and SIFT-MS as Methods of Choice for Exploring Flavor Release / Taylor, Andrew J., Flavometrix Limited, Loughborough, Leicestershire, United Kingdom; Beauchamp, Jonathan D., Fraunhofer Institute for Process Engineering and Packaging IVV, Department of Sensory Analytics and Technologies, Giggenhauser Str. 35, 85354 Freising, Germany; Langford, Vaughan S., Syft Technologies Limited, 68 Saint Asaph St., Christchurch 8011, New Zealand / http://dx.doi.org/10.1021/bk-2021-1402.ch001
  • Flavor Applications of Direct APCI-MS / Taylor, Andrew J., Emeritus Professor, University of Nottingham, United Kingdom / http://dx.doi.org/10.1021/bk-2021-1402.ch002
  • Pushing the Boundaries of Dynamic Flavor Analysis with PTR-MS / Beauchamp, Jonathan D., Department of Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany / http://dx.doi.org/10.1021/bk-2021-1402.ch003
  • SIFTing Through Flavor-Exploring Real-Time, Real-Life Processes Using SIFT-MS / Padayachee, Diandree, Syft Technologies Limited, 68 Saint Asaph Street, Christchurch 8011, New Zealand; Langford, Vaughan S., Syft Technologies Limited, 68 Saint Asaph Street, Christchurch 8011, New Zealand / http://dx.doi.org/10.1021/bk-2021-1402.ch004
  • Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass Spectrometry / Muñoz-González, Carolina, Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, C/Nicolás Cabrera, 9, 28049 Madrid, Spain; Pozo-Bayón, María Ángeles, Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, C/Nicolás Cabrera, 9, 28049 Madrid, Spain; Canon, Francis, Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAe, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France / http://dx.doi.org/10.1021/bk-2021-1402.ch005
  • Using APCI-MS to Study the Dynamics of Odor Binding under Simulated Peri-Receptor Conditions / Taylor, Andrew J., Flavometrix Limited, Loughborough, Leicestershire, United Kingdom; Yabuki, Masayuki, Kao Corporation, 2-1-3 Bunka, Sumida-ku, Tokyo, Japan / http://dx.doi.org/10.1021/bk-2021-1402.ch006
  • APCI-MS/MS-An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds / Yang, Ni, Food Flavour Group, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD Loughborough, United Kingdom; Ford, Clive, Food Flavour Group, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD Loughborough, United Kingdom; Fisk, Ian, Food Flavour Group, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD Loughborough, United Kingdom / http://dx.doi.org/10.1021/bk-2021-1402.ch007
  • From Mold Worms to Fake Honey: Using SIFT-MS to Improve Food Quality / Barringer, Sheryl, Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States / http://dx.doi.org/10.1021/bk-2021-1402.ch008
  • Identifying Potential Volatile Spoilage Indicators in Shredded Carrot Using SIFT-MS / Kuuliala, Lotta, Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium, Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Jain, Nikita, Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; De Baets, Bernard, Research Unit Knowledge-based Systems (KERMIT), Department of Data Analysis and Mathematical Modelling, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Devlieghere, Frank, Research Unit Food Microbiology and Food Preservation (FMFP), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium / http://dx.doi.org/10.1021/bk-2021-1402.ch009
  • Real-Time Monitoring of Flavoring Starter Cultures for Different Food Matrices Using PTR-MS / Capozzi, Vittorio, National Research Council-Institute of Sciences of Food Production (ISPA) c/o CS-DAT, via Michele Protano, 71121 Foggia, Italy; Fragasso, Mariagiovanna, Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, via Napoli 25, 71121 Foggia, Italy; Khomenko, Iuliia, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38098 San Michele all'Adige (TN), Italy; Silcock, Patrick, Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Biasioli, Franco, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38098 San Michele all'Adige (TN), Italy / http://dx.doi.org/10.1021/bk-2021-1402.ch010
  • Monitoring of Acrolein, Acetaldehyde and 1,3-Butadiene in Fumes Emitted during Deep-Frying of Potato Pieces in Rapeseed Oil Using PTR-MS / Wichrowska, Wiktoria, Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12, 80-039 Gdańsk, Poland; Majchrzak, Tomasz, Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12, 80-039 Gdańsk, Poland / http://dx.doi.org/10.1021/bk-2021-1402.ch011
  • Editor's Biography / http://dx.doi.org/10.1021/bk-2021-1402.ot001