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Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry
Author(s) -
Dronen D.M.,
Reineccius G.A.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05740.x
Subject(s) - atmospheric pressure chemical ionization , relative humidity , mass spectrometry , chemistry , sorption , vapor pressure , chemical ionization , analytical chemistry (journal) , chromatography , atmospheric pressure , water vapor , humidity , volatile organic compound , ionization , environmental chemistry , organic chemistry , adsorption , meteorology , ion , physics
It is hypothesized that a dynamic vapor sorption instrument coupled with an atmospheric pressure chemical ionization mass spectrometer (APCI‐MS) may be useful for rapid analysis of volatile release from dry food materials. Preliminary data from a related system (Vapor Generator Instrument‐APCI‐MS) was used to monitor release of volatiles from spray‐dried food polymers as a function of relative humidity at 40 °C. The system demonstrated differences in volatile release as a function of volatile compound, relative humidity, and food polymer. Comparison of these data with data collected using traditional shelf life study methodologies, and concerns for the ability of the method to accurately reflect time‐dependent changes are discussed.