Food and flavor analysis can gain valuable insights through Proton-Transfer-Reaction Mass Spectrometry (PTR-MS). To demonstrate its capabilities, the IONICON Applied Science Team conducted a laboratory study using a selection of food items, including both plant-based and meat-based sausages.
By leveraging PTR-MS, the researchers explored the complex chemistry of these products, identifying differences in their aromatic and chemical profiles. Their findings highlight the potential of this technology for broader applications in food and flavor analysis.
A Taste of Science: Revolutionize Food and Flavor Research with PTR-MS
Video Credit: IONICON Analytik
Unveiling Key Insights Through PTR-MS
The analysis began with visual, olfactory, and taste assessments of the sausages, followed by real-time chemical profiling during cooking. Using PTR-MS, researchers were able to detect and quantify trace compounds with exceptional precision.
For plant-based sausages, the flavor profile during cooking was largely shaped by compounds such as acetic acid, with artificial smoke aromas enhancing meaty characteristics. Key compounds—including xylenol, guaiacol, methylguaiacol, and eugenol—were identified, underscoring their role in replicating traditional sausage flavors.
In contrast, meat-based sausages displayed a distinct chemical profile characterized by naturally occurring hydrogen sulfide (H2S) and other volatile compounds that contribute to their signature flavor.
Figure 1. The selected samples showed compounds such as xylenol, guaiacol, methylguaiacol and eugenol, which contribute to a smoky flavor and are primarily detected in plant-based sausages. Image Credit: IONICON Analytik
Why PTR-MS Stands Out
Conventional analytical techniques in food science typically involve extensive sample preparation and complex procedures. PTR-MS provides a revolutionary alternative:
- Direct Injection: Removes the need for sample preparation.
- Real-Time Quantification: Delivers instant results, enhancing workflow efficiency.
- Exceptional Sensitivity: Identifies trace compounds at minimal concentrations.
- High Resolution: Analyzes intricate samples accurately, differentiating isobaric compounds.
Figure 2. During cooking, hydrogen sulfide (H2S) is emitted primarily by meat-based sausages, while plant-based products show only a low emission of H2S. Image Credit: IONICON Analytik
This information has been sourced, reviewed and adapted from materials provided by IONICON Analytik.
For more information on this source, please visit IONICON Analytik.