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Scientific Articles - PTR-MS Bibliography

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Publications

Found 4 results
Title [ Year(Asc)]
Filters: Author is Carlin, Silvia  [Clear All Filters]
2009
[Gasperi2009] Gasperi, F., E. Aprea, F. Biasioli, S. Carlin, I. Endrizzi, G. Pirretti, and S. Spilimbergo, "Effects of supercritical CO< sub> 2 and N< sub> 2 O pasteurisation on the quality of fresh apple juice", Food chemistry, vol. 115, no. 1: Elsevier, pp. 129–136, 2009.
Link: http://www.sciencedirect.com/science/article/pii/S0308814608014234
Abstract
Supercritical pasteurisation is receiving increasing attention as an alternative technology for foodstuff pasteurisation, but often the possible effects on the perceptible quality are not sufficiently considered. To address this latter issue, besides standard microbial analysis, we here investigate the impact of CO2/N2O supercritical pasteurisation (100 bar, 36 °C and 10 min treatment time) on the quality traits of fresh apple juice, linked to consumer perception. Discriminative sensory analysis (triangle test) and basic chemical characterization (total solids, sugars, organic acids, polyphenols) could not clearly demonstrate any induced modification of the treated juice, while head space analysis of volatile compounds (both by GC–MS and PTR–MS) indicated a general depletion of the volatile compounds that must be considered in the development of a stabilization method based on supercritical gases.
[Aprea2009a] Aprea, E., F. Biasioli, S. Carlin, I. Endrizzi, and F. Gasperi, "Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS).", J Agric Food Chem, vol. 57, no. 10: IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Area, Via E Mach 1, S Michele all'Adige, TN 38010, Italy. eugenio.aprea@iasma.it, pp. 4011–4018, May, 2009.
Link: http://pubs.acs.org/doi/abs/10.1021/jf803998c
Abstract
The volatile compounds emitted by two raspberry varieties ( Rubus idaeus , cv. Polka and Tulameen) were analyzed, in both the case of fresh fruits and juices, by two headspace methods that are rapid, solvent-free, and with reduced or no sample pretreatment: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS). Multivariate analysis of the SPME/GC-MS results allows for an unambiguous sample discrimination for both mashed fruits and juices. PTR-MS instrumental fingerprint provides, in a faster way, similar qualitative information on the overall flavor profile. The two cultivars show both qualitative and quantitative differences. SPME/GC-MS analysis shows that alcohols and aldehydes are more abundant in the headspace of Tulameen as, e.g., hexanal and hexanol that induce herbaceous odor notes. This observation has been confirmed by sensory analysis. PTR-MS was also used to monitor rapid processes that modify the original aromatic profile, such as lipo-oxigenase activity induced by tissue damages occurring during industrial transformation, accidental mechanical damages, or as a consequence of chewing.
2008
[Aprea2008a] Aprea, E., F. Biasioli, S. Carlin, T. D. Maerk, and F. Gasperi, "Monitoring benzene formation from benzoate in model systems by proton transfer reaction-mass spectrometry", International journal of mass spectrometry, vol. 275, no. 1: Elsevier, pp. 117–121, 2008.
Link: http://www.sciencedirect.com/science/article/pii/S1387380608002285
Abstract
The presence of benzene in food and in particular in soft drinks has been reported in several studies and should be considered in fundamental investigations about formation of this carcinogen compound as well as in quality control. Proton transfer reaction-mass spectrometry (PTR-MS) has been used here for rapid, direct quantification of benzene and to monitor its formation in model systems related to the use of benzoate, a common preservative, in presence of ascorbic acid: a widespread situation that yields benzene in, e.g., soft drinks and fruit juices. Firstly, we demonstrate here that PTR-MS allows a rapid determination of benzene that is in quantitative agreement with independent solid phase micro-extraction/gas chromatography (SPME/GC) analysis. Secondly, as a case study, the effect of different sugars (sucrose, fructose and glucose) on benzene formation is investigated indicating that they inhibit its formation and that this effect is enhanced for reducing sugars. The sugar-induced inhibition of benzene formation depends on several parameters (type and concentration of sugar, temperature, time) but can be more than 80% in situations that can be expected in the storage of commercial soft drinks. This is consistent with the reported observations of higher benzene concentrations in sugar-free soft drinks.
2007
[Aprea2007b] Aprea, E., F. Biasioli, S. Carlin, G. Versini, T. D. Maerk, and F. Gasperi, "Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry.", Rapid Commun Mass Spectrom, vol. 21, no. 16: IASMA Research Center, Agri-Food Quality Department, Via E. Mach 1, 38010 S. Michele all'Adige (TN), Italy. eugenio.aprea@iasma.it, pp. 2564–2572, 2007.
Link: http://dx.doi.org/10.1002/rcm.3118
Abstract
The gastronomic relevance and high price of white truffle are related mainly to its unique aroma. Here we evaluate, for the first time, the possibility of characterizing in a rapid and non-destructive way the aroma of white truffles based on proton transfer reaction mass spectrometry (PTR-MS). We indicate that anonymous PTR-MS fingerprinting allows sample classification and we also compare qualitatively and quantitatively PTR-MS data with measurements made by solid-phase microextraction gas chromatography (SPME-GC) of the same samples under the same conditions. PTR-MS fragmentation data of truffle-relevant compounds are also published here for the first time. Most of the sulfur-containing compounds detected by GC and relevant for white truffle aroma have a high positive correlation with single PTR-MS peaks. Our work indicates that, after preliminary comparison with GC data, PTR-MS is a new tool for the rapid, quantitative and non-invasive characterization of white truffle by direct headspace injection without any pre-concentration.

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

 

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