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Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry ( SIFT ‐ MS )
Author(s) -
Langford Vaughan S.,
Padayachee Diandree,
McEwan Murray J.,
Barringer Sheryl A.
Publication year - 2019
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3516
Subject(s) - chemistry , flavour , aroma , food science , mass spectrometry , flavor , sensory analysis , chemometrics , chromatography
Selected ion flow tube mass spectrometry ( SIFT ‐ MS ) is a direct mass spectrometry technique developed for volatile organic compound ( VOC ) analysis. In this comprehensive review of the SIFT ‐ MS flavour literature, its flexibility and utility are evident. SIFT ‐ MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT ‐ MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT ‐ MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT ‐ MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.