An atmospheric pressure chemical ionization-ion-trap mass spectrometer for the on-line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception

• Published in: Journal of mass spectrometry. Vol. 49; no. 9; pp. 918 - 928
• Main Authors: Le Quéré, Jean-Luc, Gierczynski, Isabelle, Sémon, Etienne
• Format: Journal Article
• Language: English
• Published: England Blackwell Publishing Ltd 01.09.2014; Wiley Subscription Services, Inc; Wiley-Blackwell
• Subjects: Analytical chemistry; APCI; Aroma; Aroma compounds; Biocompatibility; Biomedical materials; Biotechnology; Chemical Sciences; flavour release; Flavours; Food and Nutrition; In vivo testing; ion-trap MS; Life Sciences; limit of detection; linear dynamic range; Mass spectrometers; Surgical implants; ion-trap MS; APCI; linear dynamic range; limit of detection; flavour release; BREATH ANALYSIS; FLAVOR RELEASE; MOUTH; MS; SENSITIVITY; AIR; MODEL CHEESE; ORGANIC-COMPOUNDS; IN-VIVO; SINGLE-PHOTON IONIZATION
• ISSN: 1076-5174; 1096-9888
• DOI: 10.1002/jms.3456

An atmospheric pressure chemical ionization ion‐trap mass spectrometer was set up for the on‐line analysis of aroma compounds. This instrument, which has been successfully employed for some years in several in vitro and in vivo flavour release studies, is described for the first time in detail. The ion source was fashioned from polyether ether ketone and operated at ambient pressure and temperature making use of a discharge corona pin facing coaxially the capillary ion entrance of the ion‐trap mass spectrometer. Linear dynamic ranges (LDR), limits of detection (LOD) and other analytical characteristics have been re‐evaluated. LDRs and LODs have been found fully compatible with the concentrations of aroma compounds commonly found in foods. Thus, detection limits have been found in the low ppt range for common flavouring aroma compounds (for example 5.3 ppt (0.82 ppbV) for ethyl hexanoate and 4.8 ppt (1.0 ppbV) for 2,5‐dimethylpyrazine). This makes the instrument applicable for in vitro and in vivo aroma release investigations. The use of dynamic sensory techniques such as the temporal dominance of sensations (TDS) method conducted simultaneously with in vivo aroma release measurements allowed to get some new insights in the link between flavour release and flavour perception. Copyright © 2014 John Wiley & Sons, Ltd.