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Glyoxal measurement with a proton transfer reaction time of flight mass spectrometer (PTR-TOF-MS): characterization and calibration.

ABSTRACT: We examine the potential for PTR-TOF-MS systems to quantitatively measure glyoxal in ambient air by characterizing the response of the instrument to a dilute glyoxal sample, calibrating the system as a function of humidity. The concentration of glyoxal in a sample air-stream was measured with an UV absorption spectrometer in parallel to a PTR-TOF-MS. This calibration demonstrated that the PTR-TOF-MS has a relatively low sensitivity to glyoxal particularly at high humidity. Extensive fragmentation of glyoxal to formaldehyde was observed. This behaviour not only desensitizes PTR-MS system to glyoxal; it may also pose a problem to the quantification of formaldehyde. © 2016 The Authors. Journal of Mass Spectrometry Published by John Wiley & Sons Ltd.

SUBMITTER: Stonner C

PROVIDER: S-EPMC6681138 | biostudies-literature | 2017 Jan

REPOSITORIES: biostudies-literature

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Glyoxal measurement with a proton transfer reaction time of flight mass spectrometer (PTR-TOF-MS): characterization and calibration.

Stönner Christof C Derstroff Bettina B Klüpfel Thomas T Crowley John N JN Williams Jonathan J

Journal of mass spectrometry : JMS 20170101 1

We examine the potential for PTR-TOF-MS systems to quantitatively measure glyoxal in ambient air by characterizing the response of the instrument to a dilute glyoxal sample, calibrating the system as a function of humidity. The concentration of glyoxal in a sample air-stream was measured with an UV absorption spectrometer in parallel to a PTR-TOF-MS. This calibration demonstrated that the PTR-TOF-MS has a relatively low sensitivity to glyoxal particularly at high humidity. Extensive fragmentatio ...[more]

PMID: 27712005

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Project description:Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciated Italian dessert 'Tiramisù'). Probably due to this relevance as an ingredient rather than as directly consumed foodstuff, mascarpone has not been often the subject of detailed studies. To the best of our knowledge, no investigation has been carried out on the volatile compounds contributing to the mascarpone cheese aroma profile. In this study, we analyzed the Volatile Organic Compounds (VOCs) in the headspace of different commercial mascarpone cheeses by two different techniques: Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS) and Proton-Transfer Reaction-Mass Spectrometry coupled to a Time of Flight mass analyzer (PTR-ToF-MS). We coupled these two approaches due to the complementarity of the analytical potential-efficient separation and identification of the analytes on the one side (HS-SPME GC-MS), and effective, fast quantitative analysis without any sample preparation on the other (PTR-ToF-MS). A total of 27 VOCs belonging to different chemical classes (9 ketones, 5 alcohols, 4 organic acids, 3 hydrocarbons, 2 furans, 1 ester, 1 lactone, 1 aldehyde, and 1 oxime) have been identified by HS-SPME GC-MS, while PTR-ToF-MS allowed a rapid snapshot of volatile diversity confirming the aptitude to rapid noninvasive quality control and the potential in commercial sample differentiation. Ketones (2-heptanone and 2-pentanone, in particular) are the most abundant compounds in mascarpone headspace, followed by 2-propanone, 2-nonanone, 2-butanone, 1-pentanol, 2-ethyl-1-hexanol, furfural and 2-furanmethanol. The study also provides preliminary information on the differentiation of the aroma of different brands and product types.

Dataset Information

Glyoxal measurement with a proton transfer reaction time of flight mass spectrometer (PTR-TOF-MS): characterization and calibration.

Publications

Glyoxal measurement with a proton transfer reaction time of flight mass spectrometer (PTR-TOF-MS): characterization and calibration.

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