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Application of PTR-MS Technique for Food Analyses (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 2, 103 - 110, 01.04.2013

Abstract

Volatile organic compounds are a major topic in food science and technology. These compounds form the flavor of foods. Their fast, non-invasive detection helps to control product quality and to monitor fundamental and industrial processes. Proton Transfer Reaction – Mass Spectrometry (PTR-MS) technology enables real-time measurement of volatile organic compounds. The method is based on reactions of H3O+ ions with most of the common volatile organic compounds (VOCs) but do not react with any of the components present in clean air. PTR-MS is applied in medical, environmental and food researches. Examples of food research are discussed on the basis of VOC emissions from fruit, vegetable, olive oil, butter, cheese, wine, coffee and meat. After introducing the principles and application areas of PTR-MS, we reviewed its applications in food science and technology.

References

  • Lopez-Feria S, Cardenas S, Garcia-Mesa J.A, Fernandez-Hernandez A, Valcarcel M. 2007. Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headsapce-mass spectrometry and multivariate calibration techniques. J Chromatogr A 1147(2): 144-152.
  • Mateus M, Lindinger C, Gumy J, Liardon R. 2007. Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling. J Agric Food Chem 55 (25): 10117-10128.
  • Feilberg A, Liu D, Adamsen APS, Hansen MJ, Jonassen KEN. 2010. Odorant emissions from intensive pig production measured by online proton-transfer-reaction mass spectrometry. Environ Sci Technol44 (15): 5894-5900.
  • Vanaken G.A, Vingerhoeds M.H, Dehoog E.H.A. 2007. Food colloids under oral conditions. Curr Opin Colloid Interface Sci 12: 251-262.
  • Anon. 2012. http://www.ionicon.com/downloads /technology.pdf (Eriflim tarihi: 23.07.2012).
  • Cappellin L, Aprea E, Granitto, P, Wehrens R, Soukoulis C, Tilmann RV, Märk, D, Gasperi F, Biasioli, F. 2012. Linking GC-MS and PTR-TOF-MS fingerprints of food samples. Chemometr Intell Lab118: 301-307.
  • Jordan A, Haidacher S, Hanel G, Hartungen E, Märk L, Seehauser H, Schottkowsky R, Sulzer P, Märk T.D. 2009. A high resolution and high sensitivity time-of-flight proton-transfer-reaction mass spectrometer (PTR-TOF-MS). Int J Mass Spectrom286: 122–128.
  • Lindinger W, Hansel A, Jordan A, 1998. On-line monitoring of volatile organic compounds at pptv levels by means of Proton-Transfer-Reaction Mass Spectrometry (PTR-MS) Medical applications, food control and environmental research. Int J Mass Spectrom and Ion Processes173: 191-24l.
  • Biasioli F, Gasperi F, Aprea E, Colato L, Boscaini E, Mark TD. 2003. Fingerprinting mass spectrometry by PTR-MS: Heat treatment vs. pressure treatments of red orange juice-a case study. Int J Mass Spectrom 223–224: 343–353.
  • Biasioli F, Gasperi F, Aprea E, Endrizzi I, Framondino V, Marini F, Mott D, Mark TD. 2006. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese. Food Qual Prefer 17: 63–75.
  • Yeretzian C, Jordan A, Lindinger W. 2003. Analysing the headspace of coffee by proton- transfer-reaction mass-spectrometry. Int J Mass Spectrom223-224: 115-139.
  • Spitaler R, Araghipour N, Mikoviny T, Wisthaler A, Via J.D, Mark T.D. 2007. PTR-MS in enology: Advances in analytics and data analysis. Int J Mass Spectrom266: 1-7.
  • Phillips K, Niimi J, Hamid N, Silcock P, Delahuniy C, Barker M, Sewell M, Bremer, P. 2010. Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand. LWT-Food Sci Technol 43: 202-213.
  • Yeretzian C, Jordan A, Badoud R, Lindinger W. 2002. From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. Eur Food Res Technol 214: 92-104.
  • Boamfa EI, Steeghs M.M.L, Cristescu S.M, Haren F.J.M. 2004. Trace gas detection from fermentation processes in apples; an intercomparison study between proton-transfer-reaction mass spectrometry and laser photoacoustics. Int J Mass Spectrom 239: 193-201.
  • Mayr D, Mark T.D, Lindinger W, Brevard H, Yeretzian C. 2005. Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry. Int J Mass Spectrom 223-224: 743-756.
  • Gouw J, Carsten W. 2007. Measurements of volatile organic compounds in the earth's atmosphere using proton-transfer-reaction mass spectrometry. Mass Spectrom Rev 26(2): 223-257. 18. Biasioli F, Yeretzian C, Gasperi F, Mark T.D. 2011. PTR-MS monitoring of VOCs and BVOCs in food science and technology. Trend Anal Chem 30 (7): 968-977.
  • Luykx D.M.A.M, van Ruth S.M. 2008. An overview of analytical methods for determining the geographical origin of food products. Food Chem107: 897-911.
  • Reid L, O’Donnel C.P, Downey G. 2006. Recent technological advances for the determination of food authenticity. Trends Food Sci Tech 17: 344-353.
  • Boscaini E, van Ruth S, Biasioli F, Gasperi F, Mark T.D. 2003. Gas chromatography–olfactometry (GC–O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino cheeses. J Agric Food Chem 51: 1782-1790.
  • Boschetti A, Biasioli F, Opbergen M, Warne- ke C, Jordan A, Holzinger R, Prazeller P, Karl T, Hansel A, Lindinger W, Iannotta S. 1999. PTR-MS real time monitoring of the emission of volatile organic compounds during postharvest aging of berryfruit. Postharvest Biol Tech 17: 143-151.
  • Mayr D, Margesin R, Schinner F, Märk T.D. 2003. Detection of the spoiling of meat using PTR–MS, Int J Mass Spectrom 223-224: 229-235.
  • Pollien P, Lindinger C, Yeretzian C, Blank I. 2003. Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food. Anal Chem 75(20): 5488-5494.
  • van Ruth S.M, Dings L, Buhr K, Posthumus M.A. 2004. In vitro and in vivo volatile flavour analysis of red kidney beans by proton transfer reaction-mass spectrometry. Food Res Int 37: 785-791.
  • van Ruth S.M, Koot A, Akkermans W, Araghipour N, Rozijn M, Baltussen M, Wisthaler A, Mark T.D, Frankhuizen R. 2007. Butter and butter oil classification by PTR-MS. Eur Food Res Tech 227: 307-317.
  • Macatelli M, Akkermans W, Koot A, Buchgraber M, Paterson A, van Ruth S. 2009. Verification of the geographical origin of European butters using PTR-MS. J Food Compos Anal 22: 169-175.
  • Biasioli F, Gasperi F, Aprea E, Mott D, Boscaini E, Mayr D, Mark T.D. 2003. Coupling proton transfer reaction mass spectrometry with linear discriminant analysis: a case study. J Agric Food Chem51 (25): 7227-7233.
  • Araghipour N, Colineau J, Koot A, Akkermans W, Rojas J.M.M.R, Beauchamp J, Wisthaler A, Mark T.D, Downey G, Guillou C, Mannina L, van Ruth S. 2008. Geographical origin classification of olive oils by PTR-MS. Food Chem 108: 374-383.
  • Granitto P.M, Biasioli F, Aprea E, Mott D, Furlanello C, Mark T.D, Gasperi F. 2007. Rapid and non-destructive identification of strawberry cultivars by direct PTR-MS headspace analysis and data mining techniques. Sensor Actuat B 121: 379-385.
  • van Ruth S.M, Floris V, Stéphane Fayoux S. 2006. Characterisation of the volatile profiles of infant formulas by proton transfer reaction-mass spectrometry and gas chromatography–mass spectrometry. Food Chem 98(2): 343-350.
  • van Ruth S, Villegas B, Akkermans W, Rozijn M, van der Kamp H, Koot A. 2010. Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA. Food Chem 118: 948-955.
  • Aprea E, Biasioli F, Carlin S, Versini G, Mark F. 2007. Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry. Rapid Commun Mass Spectrom 21(16): 2564-2572.
  • Heenan S.P, Dufour J.P, Hamid N, Harvey W, Delahunty C.M. 2009. Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition. Food Chem116: 249-257.
  • Ruiz-Samblás C, Tres A, Koot A, van Ruth S.M, González-Casado A, Cuadros-Rodrí guez L. 2012. Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification. Food Chem134: 589-596.
  • Lindinger C, Pollien P, Ali S, Yeretzian C, Blank I, Mark T. 2005. Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS. Anal Chem 77(13): 4117-4124.
  • Robert F, Vuataz G, Pollien Ph, Saucy F, Alonso M.I, Bauwens I, Blank I. 2004. Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems. J Agric Food Chem52: 6837-6842.
  • Mark J, Pollien P, Lindinger C, Blank I, Mark T. 2006. Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry. J Agric Food Chem54(7): 2786-2793.
  • Wieland F, Gloess A.N, Keller M, Wetzel A, Schenker S, Yeretzian C. 2012. Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS): towards a real-time process control for a consistent roast profile. Anal Bioanal Chem 402: 2531- 2543.
  • Raseetha S, Heenan S.P, Oey L, Burritt D.J, Hamid N. 2011. A new strategy to assess the quality of broccoli (Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Innovat Food Sci Emerg Tech12: 197-205.
  • Maleknia S.D, Bell TL, Adams M.A. 2007. PTR-MS analysis of reference and plant-emitted volatile organic compounds. Int J Mass Spectrom 262(3): 203-210.
  • Luthria D.L, Lin L.Z, Robbins R.J, Finley J.W, Banuelos G.S, Harnly J.M. 2008. Discriminating between cultivars and treatments of broccoli using mass spectral fingerprinting and analysis of variance-principal component analysis. J Agric Food Chem56(21): 9819-9827.
  • Soukoulis C, Cappellin E, Aprea F, Costa R, Viola T.D, Märk F, Gasperi F. Biasioli. 2012. PTR- TOF-MS, A novel, rapid, high sensitivity and non-invasive tool to monitor volatile compound release during fruit post-harvest storage: The case study of apple ripening. Food Bioprocess TechnolDOI 10.1007/s11947-012-0930-6.
  • van Ruth S.M, Frasnelli J, Carbonell L. 2008. Volatile flavour retention in food technology and during consumption: Juice and custard examples. Food Chem106: 1385-1392.
  • Aprea E, Biasioli F, Gasperi F, Märk T.D, van Ruth S. 2006. In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing. Flavour Fragr J 21: 53-58.
  • Taylor A.J, Linforth R.S.T; Taylor A.J, Linforth (Editörler). Food Flavor Technology, Second ed., Wiley-Blackwell Publishing, Chichester, W. Sussex, UK, 2010, pp. 266-279.
  • Blake R.S, Monks P.S, Ellis A.M. 2009. Proton Transfer Reaction-Mass Spectrometry. Chem Rev 109: 861-896.
  • Déléris I, Saint-Eve A, Dakowski F, Sémon E, Le Quéré J.L, Guillemin H, Souchon I. 2011. The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception. Food Chem 127(4): 1615-1624.

PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı

Year 2013, Volume: 38 Issue: 2, 103 - 110, 01.04.2013

Abstract

Gıda bilimi ve teknolojisi alanında uçucu organik bileşikler önemli bir konu başlığını teşkil etmektedir. Bu bileşikler gıdanın lezzetini oluşturan maddelerdir. Lezzet bileşenlerinin hızlı tespiti ürün kalitesinin tespitini, temel ve endüstriyel işlemlerin izlenmesini kolaylaştırmaktadır. Proton Transfer Reaksiyonu-Kütle Spektrometresi (PTR-MS) teknolojisi uçucu organik bileşiklerin gerçek-zamanlı olarak ölçümünü sağlamaktadır. İşlemin prensibi, çok sayıda uçucu organik bileşik ile H3O+ iyonlarının reaksiyonuna dayanmaktadır fakat bu iyonlar temiz havadaki hiçbir bileşik ile reaksiyona girmemektedir. PTR-MS sağlık, çevre ve gıda analizlerinde kullanılmaktadır. Bu çalışmada, PTR-MS’in gıda araştırmalarında kullanımı meyve, sebze, zeytinyağı, tereyağı, peynir, şarap, kahve ve et örneklerinde yapılan çalışmalar ile tartışılmıştır. Bu derlemede öncelikle PTR-MS’in genel çalışma prensibinden ve kullanım alanlarından bahsettikten sonra, gıda analizlerinde PTR-MS’in kullanımı anlatılmıştır.

References

  • Lopez-Feria S, Cardenas S, Garcia-Mesa J.A, Fernandez-Hernandez A, Valcarcel M. 2007. Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headsapce-mass spectrometry and multivariate calibration techniques. J Chromatogr A 1147(2): 144-152.
  • Mateus M, Lindinger C, Gumy J, Liardon R. 2007. Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling. J Agric Food Chem 55 (25): 10117-10128.
  • Feilberg A, Liu D, Adamsen APS, Hansen MJ, Jonassen KEN. 2010. Odorant emissions from intensive pig production measured by online proton-transfer-reaction mass spectrometry. Environ Sci Technol44 (15): 5894-5900.
  • Vanaken G.A, Vingerhoeds M.H, Dehoog E.H.A. 2007. Food colloids under oral conditions. Curr Opin Colloid Interface Sci 12: 251-262.
  • Anon. 2012. http://www.ionicon.com/downloads /technology.pdf (Eriflim tarihi: 23.07.2012).
  • Cappellin L, Aprea E, Granitto, P, Wehrens R, Soukoulis C, Tilmann RV, Märk, D, Gasperi F, Biasioli, F. 2012. Linking GC-MS and PTR-TOF-MS fingerprints of food samples. Chemometr Intell Lab118: 301-307.
  • Jordan A, Haidacher S, Hanel G, Hartungen E, Märk L, Seehauser H, Schottkowsky R, Sulzer P, Märk T.D. 2009. A high resolution and high sensitivity time-of-flight proton-transfer-reaction mass spectrometer (PTR-TOF-MS). Int J Mass Spectrom286: 122–128.
  • Lindinger W, Hansel A, Jordan A, 1998. On-line monitoring of volatile organic compounds at pptv levels by means of Proton-Transfer-Reaction Mass Spectrometry (PTR-MS) Medical applications, food control and environmental research. Int J Mass Spectrom and Ion Processes173: 191-24l.
  • Biasioli F, Gasperi F, Aprea E, Colato L, Boscaini E, Mark TD. 2003. Fingerprinting mass spectrometry by PTR-MS: Heat treatment vs. pressure treatments of red orange juice-a case study. Int J Mass Spectrom 223–224: 343–353.
  • Biasioli F, Gasperi F, Aprea E, Endrizzi I, Framondino V, Marini F, Mott D, Mark TD. 2006. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese. Food Qual Prefer 17: 63–75.
  • Yeretzian C, Jordan A, Lindinger W. 2003. Analysing the headspace of coffee by proton- transfer-reaction mass-spectrometry. Int J Mass Spectrom223-224: 115-139.
  • Spitaler R, Araghipour N, Mikoviny T, Wisthaler A, Via J.D, Mark T.D. 2007. PTR-MS in enology: Advances in analytics and data analysis. Int J Mass Spectrom266: 1-7.
  • Phillips K, Niimi J, Hamid N, Silcock P, Delahuniy C, Barker M, Sewell M, Bremer, P. 2010. Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand. LWT-Food Sci Technol 43: 202-213.
  • Yeretzian C, Jordan A, Badoud R, Lindinger W. 2002. From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. Eur Food Res Technol 214: 92-104.
  • Boamfa EI, Steeghs M.M.L, Cristescu S.M, Haren F.J.M. 2004. Trace gas detection from fermentation processes in apples; an intercomparison study between proton-transfer-reaction mass spectrometry and laser photoacoustics. Int J Mass Spectrom 239: 193-201.
  • Mayr D, Mark T.D, Lindinger W, Brevard H, Yeretzian C. 2005. Breath-by-breath analysis of banana aroma by proton transfer reaction mass spectrometry. Int J Mass Spectrom 223-224: 743-756.
  • Gouw J, Carsten W. 2007. Measurements of volatile organic compounds in the earth's atmosphere using proton-transfer-reaction mass spectrometry. Mass Spectrom Rev 26(2): 223-257. 18. Biasioli F, Yeretzian C, Gasperi F, Mark T.D. 2011. PTR-MS monitoring of VOCs and BVOCs in food science and technology. Trend Anal Chem 30 (7): 968-977.
  • Luykx D.M.A.M, van Ruth S.M. 2008. An overview of analytical methods for determining the geographical origin of food products. Food Chem107: 897-911.
  • Reid L, O’Donnel C.P, Downey G. 2006. Recent technological advances for the determination of food authenticity. Trends Food Sci Tech 17: 344-353.
  • Boscaini E, van Ruth S, Biasioli F, Gasperi F, Mark T.D. 2003. Gas chromatography–olfactometry (GC–O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of Grana Padano, Parmigiano Reggiano, and Grana Trentino cheeses. J Agric Food Chem 51: 1782-1790.
  • Boschetti A, Biasioli F, Opbergen M, Warne- ke C, Jordan A, Holzinger R, Prazeller P, Karl T, Hansel A, Lindinger W, Iannotta S. 1999. PTR-MS real time monitoring of the emission of volatile organic compounds during postharvest aging of berryfruit. Postharvest Biol Tech 17: 143-151.
  • Mayr D, Margesin R, Schinner F, Märk T.D. 2003. Detection of the spoiling of meat using PTR–MS, Int J Mass Spectrom 223-224: 229-235.
  • Pollien P, Lindinger C, Yeretzian C, Blank I. 2003. Proton transfer reaction mass spectrometry, a tool for on-line monitoring of acrylamide formation in the headspace of maillard reaction systems and processed food. Anal Chem 75(20): 5488-5494.
  • van Ruth S.M, Dings L, Buhr K, Posthumus M.A. 2004. In vitro and in vivo volatile flavour analysis of red kidney beans by proton transfer reaction-mass spectrometry. Food Res Int 37: 785-791.
  • van Ruth S.M, Koot A, Akkermans W, Araghipour N, Rozijn M, Baltussen M, Wisthaler A, Mark T.D, Frankhuizen R. 2007. Butter and butter oil classification by PTR-MS. Eur Food Res Tech 227: 307-317.
  • Macatelli M, Akkermans W, Koot A, Buchgraber M, Paterson A, van Ruth S. 2009. Verification of the geographical origin of European butters using PTR-MS. J Food Compos Anal 22: 169-175.
  • Biasioli F, Gasperi F, Aprea E, Mott D, Boscaini E, Mayr D, Mark T.D. 2003. Coupling proton transfer reaction mass spectrometry with linear discriminant analysis: a case study. J Agric Food Chem51 (25): 7227-7233.
  • Araghipour N, Colineau J, Koot A, Akkermans W, Rojas J.M.M.R, Beauchamp J, Wisthaler A, Mark T.D, Downey G, Guillou C, Mannina L, van Ruth S. 2008. Geographical origin classification of olive oils by PTR-MS. Food Chem 108: 374-383.
  • Granitto P.M, Biasioli F, Aprea E, Mott D, Furlanello C, Mark T.D, Gasperi F. 2007. Rapid and non-destructive identification of strawberry cultivars by direct PTR-MS headspace analysis and data mining techniques. Sensor Actuat B 121: 379-385.
  • van Ruth S.M, Floris V, Stéphane Fayoux S. 2006. Characterisation of the volatile profiles of infant formulas by proton transfer reaction-mass spectrometry and gas chromatography–mass spectrometry. Food Chem 98(2): 343-350.
  • van Ruth S, Villegas B, Akkermans W, Rozijn M, van der Kamp H, Koot A. 2010. Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA. Food Chem 118: 948-955.
  • Aprea E, Biasioli F, Carlin S, Versini G, Mark F. 2007. Rapid white truffle headspace analysis by proton transfer reaction mass spectrometry and comparison with solid-phase microextraction coupled with gas chromatography/mass spectrometry. Rapid Commun Mass Spectrom 21(16): 2564-2572.
  • Heenan S.P, Dufour J.P, Hamid N, Harvey W, Delahunty C.M. 2009. Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition. Food Chem116: 249-257.
  • Ruiz-Samblás C, Tres A, Koot A, van Ruth S.M, González-Casado A, Cuadros-Rodrí guez L. 2012. Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification. Food Chem134: 589-596.
  • Lindinger C, Pollien P, Ali S, Yeretzian C, Blank I, Mark T. 2005. Unambiguous identification of volatile organic compounds by proton-transfer reaction mass spectrometry coupled with GC/MS. Anal Chem 77(13): 4117-4124.
  • Robert F, Vuataz G, Pollien Ph, Saucy F, Alonso M.I, Bauwens I, Blank I. 2004. Acrylamide formation from asparagine under low-moisture Maillard reaction conditions. 1. Physical and chemical aspects in crystalline model systems. J Agric Food Chem52: 6837-6842.
  • Mark J, Pollien P, Lindinger C, Blank I, Mark T. 2006. Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry. J Agric Food Chem54(7): 2786-2793.
  • Wieland F, Gloess A.N, Keller M, Wetzel A, Schenker S, Yeretzian C. 2012. Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS): towards a real-time process control for a consistent roast profile. Anal Bioanal Chem 402: 2531- 2543.
  • Raseetha S, Heenan S.P, Oey L, Burritt D.J, Hamid N. 2011. A new strategy to assess the quality of broccoli (Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Innovat Food Sci Emerg Tech12: 197-205.
  • Maleknia S.D, Bell TL, Adams M.A. 2007. PTR-MS analysis of reference and plant-emitted volatile organic compounds. Int J Mass Spectrom 262(3): 203-210.
  • Luthria D.L, Lin L.Z, Robbins R.J, Finley J.W, Banuelos G.S, Harnly J.M. 2008. Discriminating between cultivars and treatments of broccoli using mass spectral fingerprinting and analysis of variance-principal component analysis. J Agric Food Chem56(21): 9819-9827.
  • Soukoulis C, Cappellin E, Aprea F, Costa R, Viola T.D, Märk F, Gasperi F. Biasioli. 2012. PTR- TOF-MS, A novel, rapid, high sensitivity and non-invasive tool to monitor volatile compound release during fruit post-harvest storage: The case study of apple ripening. Food Bioprocess TechnolDOI 10.1007/s11947-012-0930-6.
  • van Ruth S.M, Frasnelli J, Carbonell L. 2008. Volatile flavour retention in food technology and during consumption: Juice and custard examples. Food Chem106: 1385-1392.
  • Aprea E, Biasioli F, Gasperi F, Märk T.D, van Ruth S. 2006. In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing. Flavour Fragr J 21: 53-58.
  • Taylor A.J, Linforth R.S.T; Taylor A.J, Linforth (Editörler). Food Flavor Technology, Second ed., Wiley-Blackwell Publishing, Chichester, W. Sussex, UK, 2010, pp. 266-279.
  • Blake R.S, Monks P.S, Ellis A.M. 2009. Proton Transfer Reaction-Mass Spectrometry. Chem Rev 109: 861-896.
  • Déléris I, Saint-Eve A, Dakowski F, Sémon E, Le Quéré J.L, Guillemin H, Souchon I. 2011. The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception. Food Chem 127(4): 1615-1624.
There are 47 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Özgül Özdestan This is me

Publication Date April 1, 2013
Published in Issue Year 2013 Volume: 38 Issue: 2

Cite

APA Özdestan, Ö. . (2013). PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı. Gıda, 38(2), 103-110.
AMA Özdestan Ö. PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı. The Journal of Food. April 2013;38(2):103-110.
Chicago Özdestan, Özgül. “PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı”. Gıda 38, no. 2 (April 2013): 103-10.
EndNote Özdestan Ö (April 1, 2013) PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı. Gıda 38 2 103–110.
IEEE Ö. . Özdestan, “PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı”, The Journal of Food, vol. 38, no. 2, pp. 103–110, 2013.
ISNAD Özdestan, Özgül. “PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı”. Gıda 38/2 (April 2013), 103-110.
JAMA Özdestan Ö. PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı. The Journal of Food. 2013;38:103–110.
MLA Özdestan, Özgül. “PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı”. Gıda, vol. 38, no. 2, 2013, pp. 103-10.
Vancouver Özdestan Ö. PTR-MS Tekniğinin Gıda Analizlerinde Kullanımı. The Journal of Food. 2013;38(2):103-10.

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