Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry

Proton transfer reaction-mass spectrometry (PTR-MS) is a quantitative analytical technique for the online detection of gas-phase volatile organic compounds (VOCs), among them aroma compounds, over a broad dynamic range and down to ultra-trace concentrations. Its rapid detection capabilities and high sensitivity make it an ideal tool in food science for various applications, ranging from flavor release studies (in vivo and in vitro), characterizing food spoilage, maturation and/or processing via volatile markers, or for high-throughput mass spectral fingerprinting of food headspace. This protocol describes the general use of PTR-MS for food flavor analysis, with three highlighted applications: dynamic headspace analysis, high-throughput static headspace analysis by use of an autosampler, and nosespace analysis for in vivo aroma release during food consumption.