Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

• Published in: Flavour and fragrance journal Vol. 34; no. 6; pp. 393 - 410
• Main Authors: Langford, Vaughan S., Padayachee, Diandree, McEwan, Murray J., Barringer, Sheryl A.
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.11.2019
• Subjects: Aroma; aroma analysis; Chemometrics; Cooking; cooking fats and oils; Dairy products; Edible oils; flavor; Flavors; flavour release; food groups; food processing; fruits; industry; Information processing; Mass spectrometry; Mass spectroscopy; Meat; modified atmosphere packaging; Nuts; odor compounds; Odorants; odors; Optimization; Organic compounds; Packaging; poultry; red meat; Scientific imaging; Seafood; seafoods; Seeds; Sensory evaluation; Sensory integration; Sensory testing; shelf life; SIFT‐MS; Spectroscopy; spoilage; vegetables; VOCs; Volatile organic compounds
• ISSN: 0882-5734; 1099-1026
• DOI: 10.1002/ffj.3516

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. SIFT‐MS enables on‐line, sensitive, and selective analysis of odorants using rapidly switchable chemical ionization reagent ions. This comprehensive review describes applications of SIFT‐MS across all food types. SIFT‐MS proves a valuable tool for probing real‐time processes, achieving high sample throughputs, and analyzing chemically diverse odorants.