Food, Flavor & Fragrance

High throughput analysis of VOCs in food, flavor and fragrance processing and packaging.

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
Milk powder graph

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

Webinar

An Evaluation of SIFT-MS for Instrument-Based Sensory Analysis: A Packaging Case Study

Join Syft’s Principal Scientist, Dr Vaughan Langford, for this webinar addressing chemical and sensory-like analysis with SIFT-MS, in the context of odors from paperboard packaging.
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Webinar

Rapid Detection of Non-Conforming Food Products and Ingredients Using Automated SIFT-MS

SIFT-MS provides rapid analysis of volatiles that indicate non-conformance of foods and ingredients.
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Webinar

High-Throughput Food Aroma Analysis Webinar

Aromas are chemically very diverse, impart a wide range of favorable and unfavorable sensations to the human nose and have a wide range of sensory thresholds.
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Application Note

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.

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Application Note

Rapid Classification of Beer Using Targeted SIFT-MS Headspace Analysis

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Application Note

Rapid Classification of Beer Using Untargeted SIFT-MS Headspace Analysis

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Application Note

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.

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Application Note

Rapid Determination of Coffee Origin

Rapid classification of coffee bean origin is achieved simply and objectively by applying SIFT-MS to instantaneous, direct detection of emitted volatile compounds.

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Application Note

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.

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Application Note

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.

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Application Note

Simple, Instant Detection of Fish Oil Oxidation

Process-line or laboratory detection of fish oil oxidation is achieved extremely simply by applying SIFT-MS for instantaneous, direct detection of volatile oxidation markers.

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Application Note

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.

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Application Note

Simple, Instant Determination of Fish and Seafood Freshness

SIFT-MS provides instant, direct analysis of volatile freshness markers emitted from fish and seafood, ensuring that products are fresh.

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Application Note

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.

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Brochure

Automation Applications

Syft Technologies

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Webinar

Syft Application Talks 1: Garlic Breath Deodorization and Cacao Roasting

Prof.
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Webinar

Real-Time, High-Sensitivity Food and Flavor Analysis Using SIFT-MS

The development and release of aroma compounds from food products is a dynamic process.
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Webinar

Food and Flavor Analysis Using SIFT-MS: An Introductory Webinar

Food flavors are chemically very diverse.
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Brochure

Food, Flavor & Fragrance Solutions

Syft Technologies

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Whitepaper

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.

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Webinar

Syft Application Talks 10: From Mold Worms to Fake Honey: Using SIFT-MS to Improve Food Quality

From Mold Worms to Fake Honey: Using SIFT-MS to Improve Food QualityProf.
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Webinar

Syft App Talks #23. Real-Time Acrylamide Monitoring in Food Processing Using SIFT-MS

Real-Time Acrylamide Monitoring in Food Processing Using SIFT-MS Dr Mark Perkins, Senior Applications Chemist, Anatune Limited, United Kingdom SIFT-MS was evaluated by the folks at Anatune for real-time detection of volatile compounds.
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Webinar

Syft Application Talks 4: Characterization and Classification of Lamb Flavor Using SIFT-MS

In this Syft Application Talk, Dr Castada presents his research on Characterization and Classification of Lamb Flavor Using SIFT-MS. This presentation encompasses the full spectrum of SIFT-MS application development.
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Webinar

Part 3: Food, Flavor and Agriculture

In this webinar, we continue our seven-episode series, which outlines the diverse applications of the SIFT-MS technique.
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Application Note

Simple, Instant Evaluation of Beef Freshness

Beef freshness is evaluated easily and objectively by applying SIFT-MS for instant, direct analysis of evolved volatile freshness marker compounds.

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