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Direct Injection Mass Spectrometry Analysis of Volatile Compounds in Food...
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Direct Injection Mass Spectrometry Analysis of Volatile Compounds in Food Applications

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 5629

Special Issue Editors

Dr. Franco Biasioli

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Guest Editor
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy
Interests: mass spectrometry; sensory analysis; data mining, volatile organic compounds; direct injection, kinetics; fingerprinting
Special Issues, Collections and Topics in MDPI journals
Dr. Jonathan Beauchamp

E-Mail Website
Guest Editor
Fraunhofer Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany
Interests: mass spectrometry; sensory analysis; data mining, volatile organic compound; direct injection; kinetics; fingerprinting
Dr. Patrick Silcock

E-Mail Website1 Website2
Guest Editor
Department of Food Science, University of Otago, 9054 Dunedin, New Zealand
Interests: mass spectrometry; sensory analysis; data mining; volatile organic compounds; direct injection; kinetics; fingerprinting
Special Issues, Collections and Topics in MDPI journals
Dr. Vittorio Capozzi

E-Mail Website
Guest Editor
DAFNE Department, University of Foggia, Foggia, Italy
Interests: fermentation; direct injection mass spectrometry; bioprocess; microbes; volatilomics; food biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The direct, rapid, and non-invasive analysis of volatile organic compounds in foods, with a particular focus on flavor/aroma compounds, presents an efficient and highly informative tool to support the agroindustry and food science across various sectors. This encompasses everything from breeding and quality control to process monitoring and a deeper understanding of the factors influencing perceived quality.

This Special Issue of Molecules, entitled "Direct Injection Mass Spectrometry Analysis of Volatile Compounds in Food Applications”, aims to gather research papers, reviews, and commentaries covering all facets of the volatile compound analysis food using direct injection mass spectrometry and other direct methods, including proton transfer reaction–mass spectrometry (PTR-MS), atmospheric pressure chemical ionization–mass spectrometry (APCI-MS), selected ion flow tube–mass spectrometry (SIFT-MS), direct analysis in real-time mass spectrometry (DART-MS), and secondary electrospray ionization–mass spectrometry (SESI-MS), amongst others. We invite contributions that span the entire spectrum of this field, from fundamental principles to practical applications, including integration with other analytical or sensory techniques and data analysis.

The scope of this Special Issue includes, but is not limited to, the following topics:

  • Fundamental aspects of direct injection mass spectrometry and related analytical tools, such as ionization, ion chemistry, and analyzers;
  • Technical advancements to enhance sensitivity, resolution, and specificity;
  • Comparative assessments of various direct injection mass spectrometry approaches and other direct methods;
  • Hyphenation of mass spectrometry with complementary rapid techniques like fast-GC and IMS;
  • The synergy of direct injection mass spectrometry with sensory analysis, including dynamic sensory evaluation and data fusion;
  • Applications of direct analysis and omics studies of food volatiles;
  • Targeted applications, such as high-throughput phenotyping and process monitoring;
  • Software tools and data mining for analysis;
  • Diverse applications, including studies related to spoilage, maturation, flavor release, and metabolites;
  • The role of direct mass spectrometry as an environmentally friendly analytical tool.

This Special Issue is closely associated with the 1st International Symposium on Direct Injection for Food Flavor Analytics (DIFFA23; 20-22 September 2023, Fondazione Edmund Mach in San Michele all'Adige, Italy). Special considerations and submission benefits will be provided to conference attendees.

Dr. Franco Biasioli
Dr. Jonathan Beauchamp
Dr. Patrick Silcock
Dr. Vittorio Capozzi
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • direct injection mass spectrometry
  • volatile organic compounds
  • flavor compounds
  • proton transfer reaction–mass spectrometry
  • chemical ionization–mass spectrometry
  • ambient mass spectrometry
  • food
  • sensors

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Published Papers (2 papers)

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Research

19 pages, 1670 KiB  
Article
Influence of Cheese Composition on Aroma Content, Release, and Perception
by Isabelle Andriot, Chantal Septier, Caroline Peltier, Elodie Noirot, Pascal Barbet, Romain Palme, Céline Arnould, Solange Buchin and Christian Salles
Molecules 2024, 29(14), 3412; https://doi.org/10.3390/molecules29143412 - 20 Jul 2024
Viewed by 3446
Abstract
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these [...] Read more.
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these compounds is further influenced by the composition and structure of the cheese. This study aimed to characterize how cheese composition affects aroma compound production, release, and perception. Sixteen cheeses were produced under controlled conditions, followed by a quantitative descriptive analysis post ripening. Aroma composition was analyzed using HS-SPME–GC–MS, and a dynamic sensory evaluation (TCATA) was combined with nosespace analysis using PTR-ToF-MS. Image analysis was also conducted to characterize cheese structure. Cheese fat and whey lactose contents were identified as key factors in the variability of sensory attributes. GC–MS analyses identified 27 compounds correlated with sensory attributes. In terms of aroma compound release, 23 ions were monitored, with fat, salt, and lactose levels significantly affecting the release of most compounds. Therefore, cheese fat, salt, and whey lactose levels, as well as the types of microbial strains, play a role in influencing the composition, structure, release of aroma compounds, and sensory perception. Full article
(This article belongs to the Special Issue Direct Injection Mass Spectrometry Analysis of Volatile Compounds in Food Applications)
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13 pages, 1824 KiB  
Article
Comparative Analysis of Volatile Organic Compound Purification Techniques in Complex Cooking Emissions: Adsorption, Photocatalysis and Combined Systems
by Daniele Zatta, Mattia Segata, Franco Biasioli, Ottaviano Allegretti, Giovanna Bochicchio, Roberto Verucchi, Francesco Chiavarini and Luca Cappellin
Molecules 2023, 28(22), 7658; https://doi.org/10.3390/molecules28227658 - 18 Nov 2023
Cited by 3 | Viewed by 1585
Abstract
Volatile organic compounds (VOCs) are molecules present in our everyday life, and they can be positive, such as in the formation of odour and food flavour, or harmful to the environment and humans, and research is focusing on limiting their emissions. Various methods [...] Read more.
Volatile organic compounds (VOCs) are molecules present in our everyday life, and they can be positive, such as in the formation of odour and food flavour, or harmful to the environment and humans, and research is focusing on limiting their emissions. Various methods have been used to achieve this purpose. Firstly, we review three main degradation methods: activated carbon, photocatalysis and a synergetic system. We provide a general overview of the operative conditions and report the possibility of VOC abatement during cooking. Within the literature, none of these systems has ever been tested in the presence of complex matrices, such as during cooking processes. The aim of this study is to compare the three methods in order to understand the behaviour of filter systems in the case of realistically complex gas mixtures. Proton transfer reaction–mass spectrometry (PTR-MS) has been used in the real-time monitoring of volatilome. Due to the fact that VOC emissions are highly dependent on the composition of the food cooked, we evaluated the degradation capacity of the three systems for different burger types (meat, greens, and fish). We demonstrate the pros and cons of photocatalysis and adsorption and how a combined approach can mitigate the drawbacks of photocatalysis. Full article
(This article belongs to the Special Issue Direct Injection Mass Spectrometry Analysis of Volatile Compounds in Food Applications)
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