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Scientific Articles - PTR-MS Bibliography

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Found 2 results
Title [ Year(Asc)]
Filters: Author is Delahunty, Conor M  [Clear All Filters]
[Heenan2009] Heenan, S. P., J-P. Dufour, N. Hamid, W. Harvey, and C. M. Delahunty, "Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition", Food Chemistry, vol. 116, no. 1: Elsevier, pp. 249–257, 2009.
The sensory properties and volatile composition of bread flavour were measured to allow improved understanding of perceived bread freshness. Twenty bread varieties consisting of specialty breads (n = 10) and commercial breads (n = 10) were evaluated by descriptive sensory analysis, and volatile composition of all breads was measured by proton transfer reaction mass spectrometry (PTR-MS). The specialty breads (n = 10) studied had been evaluated by consumers, and perceived freshness was known. All sensory attributes and 33 mass ions representative of the PTR-MS spectra significantly (p < 0.05) distinguished between the different breads. Partial least squares regression (PLSR) was used to model and predict sensory profiles as a function of volatile composition for all breads. In addition, a separate model that related volatile composition to known consumer freshness of the 10 specialty breads was created. For each model, accuracy was validated by comparing the differences between predicted and actual, sensory and freshness intensities.
[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.

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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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