Development and release of aroma compounds from food products is a dynamic process. Conventional analytical technologies are poorly suited to studying changes on the seconds to minutes’ timescale. This webinar will introduce selected ion flow tube mass spectrometry (SIFT-MS) – a recent introduction to the flavor chemist’s and new product developer’s analytical tool kit. SIFT-MS analyzes chemically diverse flavor compounds in real-time analysis, including amines, organosulfur compounds, and volatile fatty acids.
In this webinar, we will describe the benefits of SIFT-MS for flavor analysis using various application examples:
- flavor development during processing of tomato, mango and cocoa
- enzymatic flavor generation in fresh tomatoes and strawberries
- in vivo assessment of “garlic breath” deodorization.