Search results for "PTR-MS"
showing 10 items of 24 documents
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2017
International audience
PTR-SRI-ToF-MS analysis of aroma compounds: influence of drift tube E/N ratio on sensitivity and fragmentattion
2013
Livre ISBN-13 : 978-3-902811-91-2; International audience; The aim of this work was to compare detection and fragmentation patterns of aroma compounds obtained with three different precursor ions and several E/N source parameter values with the proton transfer reaction (PTR-MS) methodology. The reactant ions H3O+, NO+ and O2+. were generated in a Switchable Reagent Ions (SRI) source of a PTR-ToF-MS (Ionicon 8000, Innsbruck, Austria). Precursor ions plasmas were characterized at different E/N ratio in the drift tube. For proton transfer reaction, the hydronium primary ion was the most abundant ion (> 80%) for all E/N ratios above 120 Td, but the sensitivity decreased quickly with the highest…
In vivo aroma release by APCI-MS and PTR-MS: impact of water content of exhaled air and evidence for competition between aroma compounds
2013
Livre ISBN-13 : 978-3-902811-91-2; International audience; Atmospheric pressure chemical ionization mass spectrometry (APCI-MS) or proton transfer reaction mass spectrometry (PTR-MS) has been in use frequently for in vivo aroma release studies. In APCI-MS, protonated water clusters formed from moisture in the expired air are used as reagent ions. Yet the influence of a change in relative water content in the ionization gas on the data collected have been rarely studied and conflicting results were obtained. In this context our first objective was to study the impact of water content of the expired air on the level of aroma release measured by APCI-MS and to compare with the results obtained…
Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in senso…
2021
International audience; Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. However, how the various components combine to produce a sensory impression is still not completely understood. Real-time mass spectrometry (MS) techniques that measure aroma compounds directly in the nose (nosespace) aim at obtaining data patterns that are supposed to reflect the way aromas are released in real time during food consumption. These patterns are supposed to be representative of the retronasal stimuli perception. Real-time sensory methods…
Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-in…
2017
International audience
Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-Olfactometry
2017
Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS
2017
Dark chocolates develop several organoleptic characteristics depending on cocoa origin, cocoa variety and fabrication process. These parameters influence the chemical composition of the chocolates, and among other components volatile organic compounds (VOCs) responsible for aroma mainly determine their sensory perception. Sensory evaluation is able to discriminate chocolates with various organoleptic properties. Proton Transfer Reaction Mass Spectrometry (PTR-MS) is capable of monitoring VOCs released in foodstuffs headspace at ppb level in real time. But is PTR-MS able to discriminate chocolates as sensory analysis does? To answer this question, 192 dark chocolates produced from cocoa bean…
Food flavour analyses: traditional and new challenging methods
2011
Applications de la spectrométrie de masse par réaction de transfert de proton (PTR-MS) dans l'analyse des arômes alimentaires
2015
Applications de la spectrométrie de masse par réaction de transfert de proton (PTR-MS) dans l'analyse des arômes alimentaires. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)
Real time monitoring of the metabolic capacity of ex-vivo rat olfactory mucosa by on-line PTR-MS
2016
Real time monitoring of the metabolic capacity of ex-vivo rat olfactory mucosa by on-line PTR-MS. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)