Knowledge Base

Learn more about the power of trace gas analysis using SIFT-MS. Download our latest brochures, application notes and white papers or watch an application-focused video. Questions? Contact us!

In this webinar, we demonstrate the advantages of using automated SIFT-MS to analyze volatiles in diverse matrices: from air samples to the headspace of polymers, soil and water samples. Formaldehyde and the BTEX compounds (benzene, toluene, ethylbenzene and the xylenes) will be utilized in various case studies. In addition, high-throughput thermal desorption-SIFT-MS and real-time thermal extraction-SIFT-MS are presented for the first time.

The power of SIFT-MS for measuring volatiles can be harnessed in a number of different ways in the food industry. For example, SIFT-MS has applications in consumer perception of food flavor, determining causes of food spoilage, detecting food adulteration and identifying the origin of food products. Using case studies on the analysis of fruit juice, cheese, honey and garlic, Professor Barringer discusses these applications.

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.

SIFT-MS provides unique solutions to difficult analytical challenges faced within the food, flavors, and fragrances industry.  This direct mass spectrometry technique offers unmatched speed, sensitivity, and selectivity that are paired with a wide dynamic range for detecting VOCs.  This
brochure outlines several SIFT-MS based food, flavor and fragrance solutions that Syft provides.

SIFT-MS is a revolutionary direct analysis technology for fast, sensitive, selective and robust analysis of flavor compounds in air or headspace at trace levels. 

In this webinar, we introduce the SIFT-MS technique and a variety of food and flavor applications, including:

• Headspace and in vivo flavor analysis

• Process monitoring

• Sensory screening

• Packaging testing

In this webinar, we describe the benefits of SIFT-MS for flavor analysis using various application examples:

• Flavor development during processing of tomato, mango and cocoa
• Enzymatic flavor generation in fresh tomatoes and strawberries
• In vivo assessment of “garlic breath” deodorization

In this plenary presentation made at the 2019 North American SIFT-MS User Meeting, Dr. Barringer gives an overview of the ground-breaking research that her group has conducted on the mitigation of “garlic breath”.  Prof. Barringer has used SIFT-MS in diverse flavor research applications since 2008 and has published extensively in this area.

SIFT-MS automation presents a major breakthrough in high-throughput headspace and gas analysis, with throughput in excess of 100 samples/ hour. This brochure provides examples of automation applications of 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.

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

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.

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.