Flavors and aromas – whether favorable or unfavorable – are primarily derived from volatile organic compounds (VOCs).
These odor-active volatiles (OAVs) are chemically very diverse, impart a wide range of sensations to the human olfactory system and have a wide range of sensory thresholds. SIFT-MS provides a unique solution for highly sensitive and selective direct analysis of OAVs, supporting diverse consumer applications from food processing to packaging analysis.
Process-line quality assurance for food manufacturing
Raw materials for the food processing industry usually show seasonal and other quality variations. When coupled with changes in the performance of processing equipment, product quality may vary. Since aroma is derived from VOCs and is a key component of consumer perception of product, best results are obtained by monitoring the product during processing.
SIFT-MS instruments are ideal process-line monitors for sensitive detection and quantitation of both oxidation and Maillard reaction products that indicate the degree of processing and the product quality.
Benefits of applying SIFT-MS on the food processing line include:
- Rapid quality assurance of incoming raw materials to mitigate product loss
- Fast optimization of favorable aroma compound formation that aids consumer acceptance and masks unfavorable oxidation aromas formed during aging
- Real-time detection of unfavorable aroma formation that can lead to product losses
Detection of oxidation and browning products in skim milk powder as the temperature is increased from 80 to 150°C.
Learn more about SIFT-MS capabilities in Food, Flavor & Fragrance
An Evaluation of SIFT-MS for Instrument-Based Sensory Analysis: A Packaging Case Study
Rapid Detection of Non-Conforming Food Products and Ingredients Using Automated SIFT-MS
High-Throughput Food Aroma Analysis Webinar
Real-Time Detection of Leaf Wounding in Living Sweet Basil (Ocimum basilicum), Using SIFT-MS
Plant species – even to the cultivar level – usually have distinctive natural aromas. When damaged, additional volatile compounds are generated through enzymatic activity. SIFT-MS readily detects and quantifies volatiles characteristic of both aroma and leaf wounding in real-time, which are of significance to the culinary and agricultural industries, respectively.
Real-Time Analysis of Flavor Release from Chewing Gums, Using SIFT-MS
Analysis of in vivo flavor release from foods requires high sensitivity, rapid response, and immunity to moisture. SIFT-MS combines these requirements with best-in-class selectivity to effectively measure flavor release, as demonstrated in this case study for chewing gums.
High-Throughput Analysis of Volatiles from Fruit Using SIFT-MS
This application note demonstrates the simplicity with which small molecules are detected from fruits using direct SIFT-MS analysis, in contrast to conventional gas chromatographic methods. Automated SIFT-MS also provides significant throughput and method development advantages compared to conventional analytical approaches.
Headspace Analysis and Stripping of Volatile Compounds from Apple and Orange Juices, Using SIFT-MS
Direct headspace analysis using SIFT-MS is very sensitive and provides straightforward determination of aroma volatile concentrations. This application note uses fruit juices and mixes as a case study, demonstrating the ease with which static headspace and stripping studies can be conducted using SIFT-MS.
Rapid Detection of Green Kiwifruit Spoilage, Using SIFT-MS
Due to relatively long shipping times, and relatively high shipping costs, green kiwifruit producers need to ensure that their fruit is at optimal ripeness before it is shipped. This study demonstrates that SIFT-MS readily analyzes volatile compounds around trays of kiwifruit, yielding an accurate assessment of fruit ripeness.
Rapid Strawberry Flavor Mix Screening using Static Headspace-SIFT-MS
Automated, direct headspace analysis using selected ion flow tube mass spectrometry (SIFT-MS) provides rapid and economic screening of flavor mixes. This application note describes how SIFT-MS coupled with multivariate statistical analysis readily classifies various strawberry flavor mixes with analysis times of less than one minute per sample.
Syft Application Talks 1: Garlic Breath Deodorization and Cacao Roasting
Real-Time, High-Sensitivity Food and Flavor Analysis Using SIFT-MS
Food and Flavor Analysis Using SIFT-MS: An Introductory Webinar
Flavour Analysis of Confectionery, Using SIFT-MS
Volatile organic compounds (VOCs) form a key component in the expression of sensory and characteristics for confectionery products. This White Paper describes the VOC analysis capabilities of Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) that are relevant to
flavour-release research and manufacturing of confectionery. The application of these capabilities is illustrated, with results from actual analyses presented.