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Scientific Articles - PTR-MS Bibliography

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Found 5 results
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Filters: Author is van Ruth, Saskia M  [Clear All Filters]
[Oezdestan2013] Özdestan, Ö., S. M. van Ruth, M. Alewijn, A. Koot, A. Romano, L. Cappellin, and F. Biasioli, "Differentiation of specialty coffees by proton transfer reaction-mass spectrometry", Food Research International: Elsevier, 2013.
In the coffee sector a diversity of certifications is available, with the most well-known being organic and fair trade. Intrinsic markers of products may help to assure the authenticity of food products and complement administrative controls. In the present study 110 market coffees with special production traits were characterized by high sensitivity proton transfer reaction mass spectrometry (HS PTR-MS) and volatiles were tentatively identified by PTR-time of flight MS. Espresso coffees, Kopi Luwak coffee and organic coffees could be distinguished by their profiles of volatile compounds with the help of chemometrics. A PLS-DA classification model was estimated to classify the organic and regular coffees by their HS PTR-MS mass spectra. Cross validation showed correct prediction of 42 out of the 43 (98%) organic coffee samples and 63 out of the 67 (95%) regular coffee samples. Therefore, the presented strategy is a promising approach to rapid organic coffee authentication.
[Ruiz-Samblas2012] Ruiz-Samblàs, C., A. Tres, A. Koot, S. M. van Ruth, A. González-Casado, and L. Cuadros-Rodríguez, "Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification", Food Chemistry, vol. -: Elsevier, pp. -, 2012.
Proton transfer reaction-mass spectrometry (PTR-MS) is a relatively new technique that allows the fast and accurate qualification of the volatile organic compound (VOC) fingerprint. This paper describes the analysis of thirty samples of extra virgin olive oil, of five different varieties of olive fruit (Arbequina, Cornicabra, Frantoio, Hojiblanca, and Picual) by PTR-MS. A multivariate pattern recognition method (partial least square-discriminant analysis, PLS-DA) was applied on the full spectra fingerprint of the PTR-MS measurements. The multivariate model was doubly validated: firstly by means of internal validation (cross-validation) and secondly with an external validation data set. The results showed that the five varieties could be successfully distinguished within them. The proposed method provides a new valuable tool for extra virgin olive oil classification according to variety, and it could serve as a screening technique for the authentication of monovarietal extra-virgin olive oil and as a methodology to confirm that a variety is in agreement with claimed identity.
[Ruth2008] van Ruth, S. M., J. Frasnelli, and L. Carbonell, "Volatile flavour retention in food technology and during consumption: Juice and custard examples", Food Chemistry, vol. 106, no. 4: Elsevier, pp. 1385–1392, 2008.
In this study two aspects of the influence of water on flavour retention were evaluated. The first part of the study was focused on the influence of dehydration and subsequent reconstitution of mandarin juices, which was examined by headspace Proton Transfer Reaction Mass Spectrometry. The different treatments were discriminated by their mass spectra with help of Principal Component Analysis. The second part of the study concerned intranasal volatile flavour retention during food consumption. Volatile flavour concentrations were measured at four intranasal locations in nine subjects during consumption of custard desserts. Differences between the locations indicated various degrees of retention of volatile flavour compounds by the watery mucous in the nasal tract.
[Boland2006] Boland, A. B., C. M. Delahunty, and S. M. van Ruth, "Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception", Food chemistry, vol. 96, no. 3: Elsevier, pp. 452–460, 2006.
The release of strawberry flavour compounds from pectin gels and gelatin gels was evaluated by instrumental and sensory analysis. Three gel textures were established based on Young’s modulus of elasticity (E) for each gel. The E of the low, medium and high rigidity gelatine and pectin gels was 181, 300 and 493 N m−2, respectively. Air/gel partition coefficients were determined by static headspace analysis. In-nose/proton transfer reaction-mass spectrometry analysis produced temporal release profiles. Sensory analysis was conducted to assess perceived odour, thickness, strawberry flavour and sweetness using magnitude estimation. The type of hydrocolloid affected static and in-nose compound concentrations significantly. The pectin gels showed lower air/gel partition coefficients than the gelatin gels, but increased flavour release. Increased gel rigidity resulted in lower air/gel partition coefficients; higher maximum concentrations of volatiles and lower release rates during in-nose analysis; decreased perception of odour, strawberry flavour and sweetness; and higher intensity ratings for thickness in sensory analysis. Consequently, both type of hydrocolloid and rigidity of the sample greatly affected flavour release and perception.
[Ruth2004] van Ruth, S. M., and K. Buhr, "Influence of mastication rate on dynamic flavour release analysed by combined model mouth/proton transfer reaction–mass spectrometry", International Journal of Mass Spectrometry, vol. 239, no. 2: Elsevier, pp. 187–192, 2004.
The influence of mastication rate on the dynamic release of seven volatile flavour compounds from sunflower oil was evaluated by combined model mouth/proton transfer reaction–mass spectrometry (PTR–MS). Air/oil partition coefficients were measured by static headspace gas chromatography. The dynamic release of the seven volatile flavour compounds from sunflower oil was significantly affected by the compounds’ hydrophobicity and the mastication rate employed in the model mouth. The more hydrophobic compounds were released at a higher rate than their hydrophilic counterparts. Increase in mastication rate increased the maximum concentration measured by 36% on average, and the time to reach this maximum by 35% on average. Mastication affected particularly the release of the hydrophilic compounds. The maximum concentration of the compounds correlated significantly with the compounds’ air/oil partition coefficients. The initial release rates over the first 15 s were affected by the type of compound, but not by the mastication rate. During the course of release, the proportions of the hydrophilic compounds to the overall flavour mixture in air decreased. The contribution of the hydrophobic compounds increased. Higher mastication rates, however, increased the proportions of the hydrophilic compounds and decreased those of the hydrophobic compounds.

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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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