Using proton transfer reaction-mass spectrometry for trace gas analysis of the human breath, the concentrations of methanol and ethanol have been measured for various test persons consuming alcoholic beverages and various amounts of fruits, respectively. The methanol concentrations increased from a natural (physiological) level of ∼ 0.4 ppm up to ∼ 2 ppm a few hours after eating about 1/2 kg of fruits, and about the same concentration was reached after drinking of 100 ml brandy containing 24% volume of ethanol and 0.19% volume of methanol.

Proton transfer reaction mass spectrometry (PTR-MS) based on reactions of H3O+ ions has been used to measure the concentrations of propanol in 46 healthy persons, yielding an average concentration of about 150 ppb. That the measurements were not obscured by other components of the same mass as propanol was proven by comparison of PTR-MS data with separate selected-ion flow-drift tube (SIFDT) investigations of the energy dependences of reactions of H3O+ and H3O+·H2O with isopropanol, n-propanol, acetic acid and methyl formate.

A proton transfer reaction mass spectrometry (PTR-MS) system has been developed which allows for on-line measurements of trace gas components with concentrations as low as 1 ppb. The method is based on reactions of H3O+ ions, which perform non-dissociative proton transfer to most of the common organic trace constituents but do not react with any of the components present in clean air. Examples of medical applications by means of breath analysis, examples of environmental trace gas analysis and examples in the field of food chemistry demonstrate the wide applicability of the method.

After the consumption of fruit, the concentration of methanol in the human body increases by as much as an order of magnitude. This is due to the degradation of natural pectin (which is esterified with methyl alcohol) in the human colon. In vivo tests performed by means of proton-transfer-reaction mass spectrometry show that consumed pectin in either a pure form (10 to 15 g) or a natural form (in 1 kg of apples) induces a significant increase of methanol in the breath (and by inference in the blood) of humans. The amount generated from pectin (0.4 to 1.4 g) is approximately equivalent to the total daily endogenous production (measured to be 0.3 to 0.6 g/day) or that obtained from 0.3 liters of 80-proof brandy (calculated to be 0.5 g). This dietary pectin may contribute to the development of nonalcoholic cirrhosis of the liver.

The proton transfer reaction system View the MathML source has been investigated in both directions as a function of the mean relative kinetic energy, KEcm, between the reactants from 0.05 eV to 1 eV in a selected ion flow drift tube (SIFDT) experiment. The rate constant kf for the forward channel follows closely the calculated collisional limiting value, kc, showing a slightly negative energy dependence. The rate constant, kr, for the reverse channel, which is endoergic by 5.2 kcal mol−1, increases from kr = 2.3 × 10−12 cm3 s−1 at KEcm = 0.05 eV to kr = 2 × 10−10 cm3 s−1 at KEcm = 1 eV. This endoergic reaction is paralleled by an associative channel forming CH2OH+·H2O, which undergoes ligand switching with water molecules to produce H3O+·H2O, yielding a bond energy BE(CH2OH+−H2O) = 27.7 kcal mol−1 in agreement with previous data. The present results are important requisites to monitor the formaldehyde concentrations in air using proton transfer reactionmass spectrometry (PTR-MS).

Tropical forests with emissions greater than 1015 g C of reactive hydrocarbons per year strongly affect atmospheric chemistry. Here we report aircraft-borne measurements of organics during March 1998 in Surinam, a largely unpolluted region which is optimally located to study chemical processes induced by tropical forest emissions. Isoprene and its degradation products methylvinyl ketone (MVK) and methacrolein (MACR) and possibly isoprene hydroperoxides (ISOHP), were measured in the nmol mol−1 volume mixing ratio (VMR) range, consistent with estimated emissions and model calculations. In addition, high VMRs of some non-isoprene-derived organics were measured, such as acetone (≈2–4 nmol mol1 up to 12 km altitude), an important source of HO and HO2 in the upper troposphere. Moreover, several masses were measured at significant mixing ratios which could not be identified by reference to previous field measurements or gas-phase isoprene chemistry. High VMRs, almost 0.4 nmol mol−1, were also recorded for a compound which is most likely dimethyl sulphide (DMS). If so, boundary layer loss of HO by reactions with hydrocarbons and their oxidation products strongly prolongs the lifetime of DMS, allowing its transport deep into the Amazon forest south of the intertropical convergence zone (ITCZ). We postulate greater sulphate production and deposition north than south of the (ITCZ) with possible consequences for cloud and ecosystem properties.

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.

The atmospheric oxidation of several terpenes appears to be a potentially relevant source of acetone in the atmosphere. Proton-transfer-reaction mass spectrometry was used as an on-line analytical method in a chamber study to measure acetone and other gas phase products from the oxidation of α- and β-pinene initiated by OH radicals in air and in the presence of NOx. Acetone may be formed promptly, following attack by the OH radical on the terpene, via a series of highly unstable radical intermediates. It can also be formed by slower processes, via degradation of stable non-radical intermediates such as pinonaldehyde and nopinone. Primary acetone and pinonaldehyde molar yields of 11±2% (one σ) and 34±9% (one σ), respectively, were found from the reaction between α-pinene and the OH radical. After all α-pinene had been consumed, an additional formation of acetone due to the degradation of stable non-radical intermediates was observed. The total amount of acetone formed was 15±2% (one σ) of the reacted α-pinene. An upper limit of 12±3% (one σ) for the acetone molar yield from the oxidation of pinonaldehyde was established. From the reaction between β-pinene and the OH radicals, primary acetone and nopinone molar yields of 13±2% (one σ) and 25±3% (one σ), respectively, were observed. Additional amounts of acetone were formed by the further degradation of the primary product, such as the most abundant product nopinone. The total amount of acetone formed was 16±2% (one σ) of the reacted β-pinene. An upper limit of 12±2% (one σ) for the acetone molar yield from the oxidation of nopinone was established. The observed product yields from α- and β-pinene are in good agreement with other studies using mass-spectrometric and gas chromatographic analytical techniques, but differ significantly from previous studies using spectroscopic methods. Possible reasons for the discrepancies are discussed.

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.