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Scientific Articles - PTR-MS Bibliography

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Found 4 results
Title [ Year(Asc)]
Filters: Author is van Ruth, Saskia  [Clear All Filters]
[1683] Nenadis, N., S. Heenan, M. Z. Tsimidou, and S. van Ruth, "Applicability of PTR-MS in the quality control of saffron", Food Chemistry, vol. 196, pp. 961–967, Apr, 2016.
<p>{The applicability of the emerging non-destructive technique, proton transfer reaction mass spectrometry (PTR-MS), was explored for the first time in the quality control of saffron. Monitoring of volatile organic compounds (VOCs) was achieved using a minute sample (35 mg). Fresh saffron was stored under selected conditions (25 and 40 &deg;C</p>
[1635] Kus, P. Marek, and S. van Ruth, "Discrimination of Polish unifloral honeys using overall PTR-{MS} and HPLC fingerprints combined with chemometrics", LWT - Food Science and Technology, vol. 62, pp. 69–75, Jun, 2015.
<p>A total of 62 honey samples of six floral origins (rapeseed, lime, heather, cornflower, buckwheat and black locust) were analysed by means of proton transfer reaction mass spectrometry (PTR-MS) and HPLCDAD. The data were evaluated by principal component analysis and k-nearest neighbours classification in order to examine consistent differences in analytical fingerprints between various honeys allowing their discrimination. The study revealed, that both techniques were able to distinguish the floral origins, however the HPLC shows advantage over PTR-MS providing substantially better differentiation of all analysed honey types. Especially HPLC fingerprints recorded at 210 nm were most suitable for discrimination of botanical origin with the use of chemometric analysis. The obtained classification rates were: 100%, 93%, 100%, 83%, 100%, 100% (HPLC) and 69%, 67%, 78%, 67%, 100%, 88% (PTR-MS) for rapeseed, lime, heather, cornflower, buckwheat and black locust, respectively. Even if performance of PTR-MS in general was lower than HPLC, it might be useful for fast on-line screening of buckwheat honey.</p>
[Macatelli2009] Maçatelli, M., W. Akkermans, A. Koot, M. Buchgraber, A. Paterson, and S. van Ruth, "Verification of the geographical origin of European butters using PTR-MS", Journal of Food Composition and Analysis, vol. 22, no. 2: Elsevier, pp. 169–175, 2009.
In the present study, proton transfer reaction-mass spectrometry (PTR-MS) in combination with partial least square-discriminant analysis (PLS-DA) was evaluated as a method for the prediction of the origin of European butters. Eighty-three commercial butters from three European regions were subjected to headspace analysis using PTR-MS. Data were collected for the mass range m/z 20–150 using a dwell time of 0.2 s mass−1, resulting in a cycle time just under 30 s. The log transformed headspace concentrations of the masses were subjected to PLS-DA in order to estimate classification models for the butter samples. One model predicted the region of origin; a second set of models predicted dichotomously whether or not a butter originated from a particular EU country. The performance of each model was evaluated by means of a 10-fold double cross validation procedure. For 76% of the butters the region of origin was predicted correctly in the cross validation. The success rate of the countries, averaged over all dichotomous models, was 88% but large differences between countries were observed. Additional work is required to study the underlying factors that determine the geographical differences in butter volatile compositions.
[Aprea2006a] Aprea, E., F. Biasioli, F. Gasperi, T. D. Maerk, and S. van Ruth, "In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing", Flavour and fragrance journal, vol. 21, no. 1: Wiley Online Library, pp. 53–58, 2006.
The interaction of oral processing protocols and food texture on in vivo flavour release was evaluated by nose-space analysis. Nose-space analysis was carried out by proton transfer reaction mass spectrometry, and strawberry-flavoured custards were prepared with 0.1% (w/w) and 1.0% (w/w) carboxymethyl cellulose to modify the texture. Two oral processing protocols were adopted during the study; a free-chewing protocol and an imposed protocol. Twenty-one subjects participated in the study. Significant effects on in-nose flavour release were observed for the type of compound, the custard's texture, the oral processing protocol and the subjects. When people were allowed to eat as they normally do, individuals could be divided into three groups on the basis of swallowing time: first group, swallowing time <4 s; second group, swallowing time >6 s; intermediate group, t(swallow) varying (4–6 s). Within each group, different effects of the texture of the custards on in-nose flavour concentrations were observed, indicating that individual behaviour plays a considerable role in determining texture effects on flavour perception.

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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).

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.

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.


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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