Real-Time, High-Sensitivity Food and Flavor Analysis Using Direct MS

This presentation is now available to view on-demand. To view the webinar complete the form to the right of this page.

Presenters:
Sheryl Barringer (Ohio State University, USA)

Vaughan Langford (Syft Technologies, New Zealand)

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Development and release of aroma compounds from food products is dynamic. Conventional analytical technologies are poorly suited to studying changes on the seconds to minutes’ timescale. This on-demand webinar introduces selected ion flow tube mass spectrometry (SIFT-MS) – a recent introduction to the flavor chemist’s and new product developer’s analytical tool kit. SIFT-MS analyses chemically diverse flavor compounds in real-time, including amines, organosulfur compounds, and volatile fatty acids.

We describe the benefits of SIFT-MS for flavor analysis using various application examples:

• flavor development during processing of tomato, mango and cocoa
• enzymatic flavor generation in fresh tomatoes and strawberries
• in vivo assessment of “garlic breath” deodorization.

By viewing this on-demand presentation you will learn...

• The fundamentals of the selected ion flow tube mass spectrometry (SIFT-MS) technique, including its ability to selectively and comprehensively analyse samples in one, simple procedure.
• How real-time analysis using SIFT-MS can provide great insight into flavor generation and flavor release.
• How direct analysis can simplify workflow and speed new product development. 

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