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Scientific Articles - PTR-MS Bibliography

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Publications

Found 2 results
Title [ Year(Asc)]
Filters: Author is Everett, D. W.  [Clear All Filters]
2013
[Benjamin2013] Benjamin, O.., P.. Silcock, J.. Beauchamp, A.. Buettner, and D.. W. Everett, "Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions.", Food Chem, vol. 140, no. 1-2: Riddet Institute, Palmerston North, New Zealand. ofir.benjamin@otago.ac.nz, pp. 124–134, Sep, 2013.
Link: http://dx.doi.org/10.1016/j.foodchem.2013.02.043
Abstract
The relationship between emulsion structure and the release of volatile organic compounds (VOCs) was investigated using a model mouth system under oral conditions (tongue mastication, artificial saliva, pH and salt). The VOCs were monitored on-line by proton transfer reaction mass spectrometry (PTR-MS). Two types of emulsion system were compared: primary and multilayer oil-in-water (P-O/W, M-O/W) emulsions consisting of soy oil coated by β-lactoglobulin and pectin layers. The P-O/W emulsions showed intensive flocculation at pH 5 and above 200 mM NaCl where the electrostatic repulsive charge was at a minimum. Bridging and depletion flocculation were mostly observed for P-O/W emulsions containing artificial saliva with 1 wt% mucin. The VOC release was found to increase when the emulsion droplets flocculated, thus changing the oil volume phase distribution. The adsorbed pectin layer stabilised the emulsion structure under conditions of short-time oral processing, and hindered the release of hydrophobic VOCs.
2012
[Benjamin2012] Benjamin, O.., P.. Silcock, J.. Beauchamp, A.. Buettner, and D.. W. Everett, "Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth.", J Agric Food Chem, vol. 60, no. 39: Riddet Institute, Massey University , Palmerston North 4442, New Zealand. ofir.benjamin@otago.ac.nz, pp. 9918–9927, Oct, 2012.
Link: http://dx.doi.org/10.1021/jf3028232
Abstract
The release of volatile organic compounds (VOCs) into the mouth cavity is an integral part of the way flavor is perceived. An in vitro model mouth with an artificial tongue was developed to measure the dynamic release of VOCs from liquid model systems [e.g., aqueous solution, oil, and oil-in-water (O/W) emulsions] under oral conditions. The release of seven selected VOCs was affected by the different polarity and vapor pressure of the compounds and their affinity to the liquid system media. Different tongue pressure patterns were applied to the liquid systems, and the release of VOCs was monitored in real time using proton transfer reaction-mass spectrometry. The release was significantly more intense for longer tongue pressure duration and was influenced by the tongue altering the sample surface area and the distribution of the VOCs. The role of saliva (artificial versus human) and the sample temperature had a significant effect on VOC release. Saliva containing mucin and a higher sample temperature enhanced the release.

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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).
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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