Monitoring food aroma during processing and storage by rapid analytical methods: A focus on electronic noses and mass spectrometry-based systems

Aoife Power, Vi Khanh Truong, James Chapman, Daniel Cozzolino

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

The ideal flavor or aroma analysis tool would be able to monitor changes in the temporal dimension, and thus make objective measurements related to perception. A. Andres and collaborators reported on the use of a solid-phase microextraction system coupled to a new direct-extraction device to monitor volatile compounds during dry-cured ham ripening. E. Pionnier and collaborators monitored the kinetics of aroma compounds released during cheese consumption using an online atmospheric pressure ionization–mass spectrometry system and an off-line solid-phase micro extraction-gas chromatography–mass spectrometry instrument. The use of purely instrumental techniques to follow changes in breath volatile concentration during eating or drinking, relating to the observed patterns associated with sensory perception, could be implemented by the food industry; the best representation of such modern tools are the so-called electronic noses. Many of the analytical methods used to study aroma in foods typically involve the preparation of an extract followed by chromatographic separation and detection.
Original languageEnglish
Title of host publicationFood Aroma Evolution
Subtitle of host publicationDuring Food Processing, Cooking, and Aging
EditorsMatteo Bordiga, Leo M.L. Nollet
Place of PublicationBoca Raton, FL
PublisherCRC Press/Balkema
Chapter8
Pages159-175
Number of pages17
ISBN (Electronic)9780429807244
ISBN (Print)9781138338241
DOIs
Publication statusPublished - 2020
Externally publishedYes

Publication series

NameFood analysis & properties
PublisherCRC Press
ISSN (Print)2475-7551

Keywords

  • food aroma
  • aroma analysis
  • temporal dimension
  • temporal analysis
  • Solid-phase microextraction
  • Volatile compounds
  • atmospheric pressure ionization–mass spectrometry
  • mass spectrometry
  • breath volatile concentration
  • eating and drinking

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