Pushing the Boundaries of Dynamic Flavor Analysis with PTR-MS

Proton transfer reaction-mass spectrometry (PTR-MS) is an analytical technique that detects volatile organic compounds (VOCs), amongst them flavor/aroma compounds, in the gas-phase. The instrument is constructed and configured in a manner that allows rapid and continuous compound detection over a broad dynamic range. These features have positioned PTR-MS as an ideal measurement tool in food science to characterize dynamic processes, such as flavor release or food spoilage. Since it emerged on the analytical chemistry landscape more than a quarter century ago, the capabilities of PTR-MS have been exploited in numerous food/flavor research applications to complement the conventional approach of gas chromatography-mass spectrometry (GC-MS). PTR-MS boasts a comprehensive back catalog of studies on all manner of foods and beverages, ranging from coffee, to fruits, meat, dairy and oils. Assessments span volatile (flavor) composition screening, dynamic flavor release, spoilage, fermentation or maturation process monitoring, high-throughput profiling, model food systems, and in vivo release, amongst others. This chapter presents an overview of the development and uses of PTR-MS in food/flavor research, from its historic first steps to present day advanced applications.