Cheese is one of the world’s most popular food types, with a wide variety available for consumers. The characteristic scents and flavors of cheeses stem from a complex mixture of chemicals, including free fatty acids. Use mass spectrometry to characterize the different volatile profiles of cheese.
In this application note, we demonstrate the capability of the Advion expression® Compact Mass Spectrometer (CMS) to analyze volatile fatty acids of various types of cheeses using volatile APCI (vAPCI). By heating the cheese samples, we released various volatile compounds and analyzed the headspace without any sample preparation or derivatization. We then performed statistical analysis to group the cheese samples by their volatile profiles.
The Loughborough University team has utilized the expression® CMS vAPCI source for a variety of applications including breath analysis, monitoring flavor and fragrance, plant metabolomics, food authenticity and spoilage, and microbiological monitoring. With the use of the expression® CMS, the team was able to successfully execute detection required for these applications quickly and easily.
This application note demonstrates the use of the Advion Interchim Scientific expression® CMS (compact mass spectrometer) coupled with a volatile APCI (vAPCI) ion source to directly detect several key chemicals given off of meat as it spoils at ambient temperature. Evolution of putrescine, cadaverine, and indole were measured over several days as meat spoiled.
The CheMS user interface simplifies the mass spectrometry experience and makes it more accessible in chemistry and biochemistry laboratories. This allows the chemist to obtain optimal data without needing to be an expert in mass spectrometry.
Available with the Advion expression® compact mass spectrometer (CMS) is a fast and easy tool that is ideal for the teaching environment — Students simply select an ionization method for effortless instrument setup at the click of a button.
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