Callback Service

Undefined

The world's leading PTR-MS company

Providing ultra-sensitive solutions for real-time trace gas analysis since 1998

Navigation

You are here

Scientific Articles - PTR-MS Bibliography

Welcome to the new IONICON scientific articles database!

Publications

Found 6 results
Title [ Year(Desc)]
Filters: Author is Yeretzian, C  [Clear All Filters]
2000
[Yeretzian2000] Yeretzian, C., A. Jordan, H. Brevard, and W. Lindinger, "On-line monitoring of coffee roasting by proton-transfer-reaction mass-spectrometry", ACS Symposium Series, vol. 763: ACS Publications, pp. 112–125, 2000.
Link: http://pubs.acs.org/doi/abs/10.1021/bk-2000-0763.ch010
[Yeretzian2000a] Yeretzian, C., A. Jordan, H. Brevard, and W. Lindinger, "Time-resolved headspace analysis by proton-transfer-reaction mass-spectrometry", ACS Symposium Series, vol. 763: ACS Publications, pp. 58–72, 2000.
Link: http://pubs.acs.org/doi/abs/10.1021/bk-2000-0763.ch006
Abstract
A recently developed technique, Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS), is reviewed based on applications on coffee. PTR-MS is a sensitive and fast method for on-line trace gas analysis. It consists of a specially designed chemical ionization cell, where headspace gas is continuously introduced and volatile organic compounds ionized by proton-transfer from H3O+. Protonated compounds are then mass analyzed in a quadrupole mass filter. First a description of the method will be given, with emphasis on the ionization mechanism. We then discuss a series of experiments that allow mass spectral intensities to be related to chemical compounds. Finally, two applications on coffee are discussed.
2003
[Pollien2003a] Pollien, P., C. Lindinger, S. Ali, and C. Yeretzian, "Absolute quantification of headspace volatiles by PTR-MS", 1st International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications. Innsbruck, Austria: Universitaet Innsbruck, pp. 153–6, 2003.
Link: http://www.ionicon.com/sites/default/files/uploads/doc/contributions_ptr_ms_Conference_1.pdf
[Mayr2003a] Mayr, D., T. Maerk, W. Lindinger, H. Brevard, C. Yeretzian, JL. Le Quéré, PX. Étiévant, and , "In-vivo analysis of banana aroma by Proton Transfer Reaction-Mass Spectrometry.", Flavour Research at the Dawn of the Twenty-first Century-Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002.: Editions Tec & Doc, pp. 256–259, 2003.
Link: http://www.cabdirect.org/abstracts/20033185234.html
Abstract
We report on in-vivo breath-by-breath analysis of volatiles released in the mouth during eating of ripe and unripe banana using Proton Transfer Reaction-Mass Spectrometry (PTR-MS). The time-intensity profiles of isopentyl and isobutyl acetate, two key odour compounds of ripe, and (E)2-hexenal and hexanal, typical for unripe banana, are discussed. The questions we address is: how do retronasal aroma (nosespace, NS) and orthonasal aroma (headspace, HS) differ? Two main differences were noticed. First, the NS concentrations of some compounds are increased, compared to the HS, while others are decreased. Second, aroma in the mouth is dynamic, evolving with time. The in-mouth situation has characteristics of its own that may lead to an aromatic experience specific to the eating situation.
2004
[Yeretzian2004] Yeretzian, C., P. Pollien, C. Lindinger, and S. Ali, "Individualization of Flavor Preferences: Toward a Consumer-centric and Individualized Aroma Science", Comprehensive Reviews in food science and food safety, vol. 3, no. 4: Wiley Online Library, pp. 152–159, 2004.
Link: http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2004.tb00066.x/abstract
Abstract
Personal dietary choices are largely based on flavor preferences. Thus understanding individual flavor perception and preference is vital to understanding the basis of human diet selection. We have developed novel tools to measure in real time and at an individual level volatile aroma compounds delivered breath-by-breath to the nose while eating and drinking. The same food may deliver different aromas to different people, due the specificities of their in-mouth environment (inter-individual differences). Moreover, a person may eat a given food in a different manner, leading to variations in the aroma profile reaching the nose (intra-individual differences). Understanding the basis of these differences opens the door to an individualized aroma science and the road to delivering nutritional value and health through products consumers prefer. The challenge to the food industry is to align what the consumer wants with what the consumer needs, delivering nutritional value and health through products they prefer.
[Roberts2004] Roberts, DD., P. Pollien, C. Yeretzian, C. Lindinger, KD. Deibler, J. Delwiche, and , "Nosespace analysis with proton-transfer-reaction mass spectrometry: intra-and interpersonal variability", Handbook of flavor characterization: sensory analysis, chemistry, and physiology, vol. -, pp. 151–162, 2004.
Link: http://www.crcnetbase.com/doi/abs/10.1201/9780203912812.ch10

Featured Articles

Download Contributions to the International Conference on Proton Transfer Reaction Mass Spectrometry and Its Applications:

 

Selected PTR-MS related Reviews

F. Biasioli, C. Yeretzian, F. Gasperi, T. D. Märk: PTR-MS monitoring of VOCs and BVOCs in food science and technology, Trends in Analytical Chemistry 30 (7) (2011).
Link

J. de Gouw, C. Warneke, T. Karl, G. Eerdekens, C. van der Veen, R. Fall: Measurement of Volatile Organic Compounds in the Earth's Atmosphere using Proton-Transfer-Reaction Mass Spectrometry. Mass Spectrometry Reviews, 26 (2007), 223-257.
Link

W. Lindinger, A. Hansel, A. Jordan: Proton-transfer-reaction mass spectrometry (PTR–MS): on-line monitoring of volatile organic compounds at pptv levels, Chem. Soc. Rev. 27 (1998), 347-375.
Link

 

Lists with PTR-MS relevant publications of the University of Innsbruck can be found here: Atmospheric and indoor air chemistry, IMR, Environmental Physics and Nano-Bio-Physics

 

Download the latest version of the IONICON publication database as BibTeX.