Syft Application Talk
#10. From Mold Worms to Fake Honey: Using SIFT-MS to Improve Food Quality
Prof. Sheryl Barringer, PhD, Chair, Department of Food Science and Technology, The Ohio State University, Columbus OH, USA

SIFT-MS’s ability to measure volatiles can be used in a number of different ways, including understanding consumer acceptance of food, determining causes of spoilage, detecting adulteration and identifying the original source of a food item. Using examples from studies on fruit juice, cheese, honey and garlic, Professor Barringer discusses these applications.

Professor Sheryl Barringer is the Chair of Food Science and Technology at The Ohio State University. She conducts ground-breaking research in measurement of volatiles in the oral cavity in real time, using selected ion flow tube mass spectrometry. Her work on garlic breath deodorization by milk was republished in dozens of popular sources, including CNN. She documented enzymatic generation of (Z)-3-hexenal by lipoxygenase during chewing of tomatoes, and varietal differences in volatiles among different cultivars of tomatoes and strawberries. This work provides a practical understanding of volatiles as perceived in the mouth. Dr. Barringer also studies volatile formation in-line during processing, such as her work on varietal-dependent formation of volatiles during cashew roasting which allowed companies to use more economical varieties to produce the same color and flavor as the expensive varieties.