Classifying Cheeses by vAPCI Compact Mass Spectrometry
Cheese is one of the world’s most popular food types, with a wide variety available for consumers. The scents and flavors of cheeses, so characteristic to each type of cheese, stem from a complex mixture of chemicals, including free fatty acids. While this mixture is affected by a wide variety of factors we can use the mass spectra to characterize the volatile profiles of different types of cheeses.
In this application note we demonstrate the capability of the Advion expressions CMS to analyze volatile fatty acids of various types of cheeses using our vapor APCI (vAPCI) ion source. By heating the cheese samples, we released various volatile compounds, mainly fatty acids, and analyzed the headspace without any sample preparation or derivatization. We then performed statistical analysis to group the cheese samples by their different volatile profiles.